Over 22,000 individuals were followed for an average of 8.2 years, and those with regular intake of chili peppers (> 4 times per week) had lesser risk of death from CV events, stroke, and heart attack. Capsaicin, or the heat-containing element in peppers has been shown to reduce blood pressure, probably through mechanisms that relax blood vessels. Other proposed benefits of peppers include antioxidant properties, inflammation-mediation, and perhaps regulation of blood sugar levels.