cayenne and high cholesterol

Cholesterol is a fatty substance (lipid) that is essential for many bodily functions, including proper brain and nerve function. Cholesterol is produced by the liver and is transported through the blood stream to the parts of the body that needs it. Cholesterol is also introduced into the body by the foods a person eats. There are two types of cholesterol: low-density lipoproteins (LDLs) and high-density lipoproteins (HDLs). LDLs, also known as “bad cholesterol”, are responsible for moving cholesterol into the bloodstream, but they also tend to leave fatty deposits behind in the arteries. The job of HDLs, or “good cholesterol”, is to carry unneeded cholesterol away from the cells and back to the liver, where it is removed from the body. The liver produces about 80% of the cholesterol needed by the body for proper functioning. If a person eats food high in cholesterol, his cholesterol count can exceed the amount needed to keep the body in balance, resulting in high cholesterol. When too much cholesterol is in the bloodstream plaque builds up in the arteries, blocking blood flow to the brain, heart, kidneys, genitals and extremities.

Cayenne is native to tropical America and is also called chile pepper or red pepper, it comes from the dried fruit of several species and hybrids of plants in the Solanaceae family. The main active ingredient in cayenne is capsaicin, the substance that makes hot peppers hot. Other active ingredients in cayenne include carotenoids, vitamins A and C, and volatile oils. The carotene molecules are powerful antioxidants. Back in the nineteenth century, doctors and herbalists prescribed cayenne as a general stimulant, believing that it "made the blood go round" and restored "internal heat." In the early twentieth century, it was used as part of the cure for alcohol and opium withdrawal. Doctors believed that the quickened action of the circulation increased the rate of blood cleansing and purification. Research has shown that people in cultures that consume large amounts of cayenne appear to have lower rates of cardiovascular disease. There’s evidence that frequent consumption of cayenne reduces levels of cholesterol and triglycerides (another type of blood fat) in the bloodstream. High levels of either can lead to atherosclerosis (hardening of the arteries) and blockages in the blood vessels. Cayenne also appears to decrease the tendency to form blood clots and reduces the bunching up of blood platelets around plaque buildups in the vessels. The antioxidant properties and circulation-enhancing effects of cayenne benefit the heart muscle. Cayenne is part of Cholesterol Combo together with Red Yeast Rice, Garlic, Guggul and Apple Pectin.