Licia Iacoviello, director of the department of epidemiology and prevention at Neuromed and a professor at the University of Insubria, explained that the beneficial properties of chili had been passed down through Italian food culture.

地中海神经病学研究所流行病学与预防部主任、伊苏布利亚大学教授莉西亚·亚科维耶洛解释道，辣椒的功效通过意大利饮食文化传承了下来。

"And now, as already observed in China and in the United States, we know that the various plants of the capsicum species, although consumed in different ways throughout the world, can exert a protective action towards our health," said Iacoviello.

亚科维耶洛说：“现在，正如在中国和美国观察到的那样，我们知道世界各地的多种辣椒都可以对健康产生保护作用，无论是以什么方式摄入。”

The team now plans to investigate the biochemical mechanisms that make chili good for our health.

该团队目前计划调查使辣椒有益身体健康的生化机制。

External experts praised the study while pointing out some limitations.

外界专家在称赞这项研究的同时指出了一些局限性。

Duane Mellor, a registered dietitian and senior teaching fellow at Aston Medical School in the UK, said the paper is "interesting" but "does not show a causal link" between chili consumption and health benefits.

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