Health Benefits of Chili Pepper

Details: Category: Region 9; Published: 29 October 2022

Chili peppers (Capsicum annuum) are the hot-flavored fruits of Capsicum pepper plants. As per Atli Arnarson of Healthline, they are part of the nightshade family, which includes bell peppers and tomatoes. Chili peppers come in a variety of flavors, including cayenne and jalapeo. Chili peppers are mostly used as a spice, and they can be cooked, dried, and powdered. Paprika is powdered red chili peppers. Capsaicin is the primary bioactive plant ingredient in chili peppers, and it is responsible for its distinct, spicy flavor as well as many of its health advantages.

Chili peppers contain some carbohydrates as well as a little amount of protein and fiber. In fact, a tablespoon (15 grams) of raw, fresh, red chili peppers contains 6 calories, 88% water, 0.3 grams of protein, 1.3 grams of carbohydrates, 0.8 grams of sugar, 0.2 grams of fiber, and 0.1 grams of fat. Chili peppers include a variety of vitamins and minerals. However, because they are only consumed in small quantities, their contribution to your daily intake is negligible. According to Paul K. Whelton and colleagues' research, these spicy fruits are high in Vitamin C, B6, K1, and other nutrients. Chili peppers are high in this potent antioxidant, which aids wound healing and immunological function. It also contains Vitamin B6, which aids in energy metabolism. Vitamin K1, also known as phylloquinone, is required for blood clotting as well as healthy bones and kidneys and is present in chili peppers.

Chili peppers are high in vitamins and minerals, but they are typically consumed in little amounts, so they do not add much to your daily micronutrient intake. Chili peppers contain high levels of antioxidant plant components, which have been linked to a variety of health advantages. Capsaicin, which gives chili peppers their pungent (hot) flavor, is the most notable. Despite their fiery flavor, chili peppers have long been regarded as a healthful spice. Capsaicin, the principal bioactive plant ingredient found in chili peppers, possesses some distinctive features. It binds to pain receptors, which are pain-sensing nerve terminals. This causes a burning feeling but no actual burning injuries. Nonetheless, excessive use of chili peppers (or capsaicin) may desensitize your pain receptors over time, impairing your ability to detect the scorching flavor of chili. It also makes these pain receptors insensitive to other types of pain, such as acid reflux and heartburn. In a study conducted in 2022, Mauro Bortolotti and colleagues discovered that when 2.5 grams of red chili peppers were given daily to persons with heartburn, the pain exacerbated at the start of the 5-week treatment but decreased over time.

Obesity is a dangerous health issue that raises your chances of developing a variety of chronic illnesses, including heart disease and diabetes. Some data suggests that capsaicin can improve weight loss by suppressing hunger and promoting fat burning, according to Atli Arnarson. According to studies, 10 grams of red chili pepper can considerably improve fat burning in both men and women. Chili peppers, on the other hand, are probably ineffective on their own. Furthermore, capsaicin tolerance may develop over time, decreasing its effectiveness.

Chili peppers can be harmful to certain people, and many others dislike the searing sensation they produce. Chili peppers are famous for their fiery, acrid flavor. The component responsible, according to Atli Arnarson, is capsaicin, which binds to pain receptors and generates an acute burning sensation. As a result, the principal element in pepper sprays is the chemical oleoresin capsicum derived from chili peppers. When used in large quantities, it produces extreme discomfort, inflammation, swelling, and redness. Chili peppers generate a burning feeling in some people and may induce stomach pain and diarrhea in others. The information on the effects of chili on cancer is conflicting. Some studies link chili consumption to an increased risk of cancer. In addition, red chili powder has been linked to an increased risk of mouth and throat cancer in India. However, keep in mind that observational studies cannot prove that chili peppers cause cancer; they can only show that those who ate a lot of them were more likely to develop it. More research is needed to determine whether excessive chili consumption or capsaicin supplements are safe in the long run.

Chili peppers are a well-known spice in many parts of the world due to their spicy, pungent flavor. They are high in vitamins, minerals, and other plant chemicals. Capsaicin, the substance that causes your tongue to burn, is one of them. Capsaicin has been related to both positive and negative health consequences. When eating chili peppers, it's critical to pay attention to your individual tolerance levels. Although using them as a spice is beneficial, Atli Arnarson highly recommends those who suffer from digestive issues should avoid them.

ZDS DMO II Marie-Claire Gaas, RND

References:

Chili Peppers 101: Nutrition Facts and Health Effects

By Atli Arnarson BSc, Ph.D. — Updated on May 13, 2019

https://www.healthline.com/nutrition/foods/chili-peppers#:~:text=They%20contain%20capsaicin%2C%20a%20compound,intestinal%20side%20effects%20in%20some.