Chilli is a spice rich in properties and widely used in the kitchen capable of giving taste and spiciness to dishes, supporting our cardiovascular system, and relieving annoying pains. Let’s find out what are the properties and benefits of chili.
The pepper is an aromatic plant used since antiquity. It is part of the Solanaceae family and in particular of the Capsicum genus, which also includes pepper, another vegetable commonly found on our table during the summer season.
Chilli: nutritional properties
The properties of chili are many as they are an excellent source of some vitamins and other substances that are particularly important for health. Among the vitamins, in addition to the aforementioned vitamin C, vitamin E and vitamin A are also present in moderate quantities. All these substances are essential for the well-being of our organism thanks to their different properties, which we list in detail below.
Vitamin C: chili pepper, as we have seen, is very rich in this vitamin with antioxidant properties which, as we know, is essential for our immune system. It is also involved in the synthesis of collagen and is important for the assimilation of iron by red blood cells;
Vitamin A: important for the correct functioning of the visual system, for the maintenance of intestinal epithelial cells, and functioning of the immune and genital systems;
Vitamin E: Another natural antioxidant found in chili peppers, which contributes to the maintenance of cellular integrity.
As we have anticipated, chili is an excellent source of carotenoids which give its fruits their characteristic color and are important for protecting us from various pathologies.
We also find various polyphenols such as kaempferol and phytoalexin The capsaicin finally, is responsible not only for spiciness but also for many anti-inflammatory and analgesic properties of pepper.
In general, dried chilies are spicier than fresh ones as they contain a greater amount of capsaicin than their fresh counterpart. Furthermore, the degree of ripeness of the fruit also determines its spiciness. Generally, capsaicin increases with the ripening of the fruit, therefore it is possible to find a higher degree of spiciness in ripe fresh fruits (often red) than in unripe fresh fruits.
Chilli: Health Benefits
The chiles are often recommended in cases of gastro-intestinal problems and skin, in case of arthritis or injury or to purify the blood. Furthermore, there is scientific evidence that demonstrates the properties of chili even in case of acute and chronic pain, inflammation, obesity, and oncological pathologies. Now let’s see in detail all the benefits that the consumption of this food brings.
Capsaicin treatment is globally known to be able to relieve various pains. Chilli is a good natural pain reliever. In particular, some authors recall that in America and Asia the use of the fruits and leaves of chili has long been used in case of painful menstruation, toothache, and muscle pain.
Anti-ulcer remedy and gastro-protective effect
Despite popular beliefs and advice to avoid spicy foods, clinical studies. seem to show that chili peppers can have beneficial effects on ulcers. For example, it appears to have a gastro-protective effect in gastric lesions induced by aspirin administration.
Anti-obesity treatment and weight control
In some studies, the administration of chilies resulted in a reduction in abdominal fat and a consequent decrease in total weight. In addition to this slimming effect, a decrease in blood cholesterol, triglyceride and glucose levels was also observed in some animal studies.
Oncological prevention: anti-tumor effects of chili
Once again the main actor is capsaicin which, on a preventive level, has a powerful anti-tumor effect in some of the most common oncological diseases (breast, prostate, stomach, colon, and lung cancer).
Currently, the habit of consuming spicy food seems to be linked to a lower risk of ischemia, and chili pepper can reduce both systolic and diastolic blood pressure.
Chilli: contraindications and potential negative effects
The consumption of hot peppers is not associated with particular contraindications, however, it may be advisable to moderate its consumption in case of gastritis or gastroesophageal reflux. HindiAdvisor
In these particular cases, however, we advise you to ask your doctor or trusted nutritionist for advice. Furthermore, its consumption could interfere with some pharmacological treatments, such as those based on warfarin.
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