Hot sauce is known to add spicy flavor to your food and in turn giving your mouth a burning sensation. Its main ingredient being chili peppers, hot sauce also includes some other spices that give it the amazing flavor.
Hot sauce is usually used to enhance the taste of the meal but little is known about its anti-aging, anticancer, analgesic, and anti-inflammatory properties. Hot sauce contains vitamin C and capsaicin which can help you maintain a healthy weight, normalize blood pressure and lowers bad cholesterol, improves blood circulation and immunity. Spicy food can help you live longer if consumed regularly.1
Health Benefits Of Using Hot Sauce
1. It Can Help You Manage Your Weight
If you want to lose weight, adding some hot sauce to your food can do wonders. With hot sauce, not only are you taking it very few calories but its vitamin C and capsaicin can also boost your metabolism, thereby aiding weight loss. Capsaicin increases energy expenditure and decreases body fat.2 3
Being spicy, hot sauce promotes slow eating. Eating your food slowly can help you eat less and also keeps you satisfied for longer, in turn preventing cravings.
2. It Can Improve Your Mood
Capsaicin is responsible for the heat and pain you experience after having the spicy hot sauce. To combat this pain, your body produces endorphins or the “feel-good” hormones that help to elevate your mood instantly.
This is the reason why spicy food, including hot sauce, can improve your mood.
3. It Can Clear Sinus
Next time you are suffering from a blocked or stuffy nose, grab some hot sauce and add it to your soup. If even temporarily, hot sauce can effectively clear your sinuses, relieving you from the irritation of a cold.4
In addition to helping you get rid of the mucus that causes congestion, it also helps your body fight allergens.
4. It Can Relieve Joint Pain And Inflammation
Capsaicin in hot sauce can effectively relieve many types of pain, including joint pain and migraine. Although capsaicin in the hot sauce can cause your lips and mouth to burn, it has pain relieving properties. If you suffer from joint pain, including hot sauce in your meals can help you get rid of the pain.
Also, it reduces inflammation and joint pain caused due to arthritis and other inflammations in the body.
5. It Can Help Fight Cancer
Hot sauce has cancer-fighting properties due to the presence of capsaicin. Cancer is caused by the abnormal growth of cells. Capsaicin induces apoptosis, the process of programmed cell death or cell suicide.5 6
It kills the cancer cells and inhibits cancer cell growth in the colon, breast, and pancreatic, while the normal cells are not harmed.
6. It Can Prevent Diabetes
The antioxidant capsaicin is also effective in preventing diabetes. It can reduce your blood sugar by increasing the insulin levels in the body. Having hot sauce can help the people with type 1 and type 2 diabetes as it will help to regulate their blood sugar. 7 8 It can also reduce the risk of developing type 2 diabetes.9
Note: Excess of hot sauce in your food will do more harm than good to you. Gradually build a tolerance to the spicy flavor and increase the quantity in moderation.
|↑1||Lv, Jun, Lu Qi, Canqing Yu, Ling Yang, Yu Guo, Yiping Chen, Zheng Bian et al. “Consumption of spicy foods and total and cause specific mortality: population based cohort study.” Bmj 351 (2015): h3942.|
|↑2||Saito, Masayuki, and Takeshi Yoneshiro. “Capsinoids and related food ingredients activating brown fat thermogenesis and reducing body fat in humans.” Current opinion in lipidology 24, no. 1 (2013): 71-77.|
|↑3||McCarty, Mark F., James J. DiNicolantonio, and James H. O’Keefe. “Capsaicin may have important potential for promoting vascular and metabolic health.” Open heart 2, no. 1 (2015): e000262.|
|↑4||Abdel-Salam Omar M. E. Capsaicin as a Therapeutic Molecule. Springer Science & Business Media, 2014.|
|↑5||Lin, Chia-Han, Wei-Cheng Lu, Che-Wei Wang, Ya-Chi Chan, and Mu-Kuan Chen. “Capsaicin induces cell cycle arrest and apoptosis in human KB cancer cells.” BMC complementary and alternative medicine 13, no. 1 (2013): 46.|
|↑6||Chou, Chu-Chung, Yao-Chung Wu, Yu-Fen Wang, Ming-Jen Chou, Shou-Jen Kuo, and Dar-Ren Chen. “Capsaicin-induced apoptosis in human breast cancer MCF-7 cells through caspase-independent pathway.” Oncology reports 21, no. 3 (2009): 665-671.|
|↑7||Tolan, I., D. Ragoobirsingh, and EY St A. Morrison. “The effect of capsaicin on blood glucose, plasma insulin levels and insulin binding in dog models.” Phytotherapy Research 15, no. 5 (2001): 391-394.|
|↑8||Zhang, Shiqi, Xiaohan Ma, Lei Zhang, Hui Sun, and Xiong Liu. “Capsaicin Reduces Blood Glucose by Increasing Insulin Levels and Glycogen Content Better than Capsiate in Streptozotocin-Induced Diabetic Rats.” Journal of Agricultural and Food Chemistry 65, no. 11 (2017): 2323-2330.|
|↑9||Ahuja, Kiran DK, Iain K. Robertson, Dominic P. Geraghty, and Madeleine J. Ball. “Effects of chili consumption on postprandial glucose, insulin, and energy metabolism.” The American journal of clinical nutrition 84, no. 1 (2006): 63-69.|