Red chili peppers
Individual nutritional needs of human beings differ and they depend on various factors such as age, sex, metabolic rate, physical activity, health condition etc. The role of diet in health has become increasingly important.
Pepper and other spices have long been used to colour, flavour and preserve foods, as well as for medicinal purposes.
Based on the theories of Hippocrates and Galen, spices were thought to help restore the body fluids imbalance responsible for disease and illness in medieval times.
A century ago, crushed chilies were used to cure toothache.
Red chili peppers are the fruits of the Capsicum plant. Scientific name of it is Capsicum annuum. Chili is a staple fruit in Bhutan.
Medicinal properties
Red chili pepper contains several plant derived chemical compounds which have disease preventing and health promoting properties.
Eating hot red chili peppers might help to extend lifespan.
Red chili peppers increase lipid breakdown in different organs and tissues. This can protect against hypercholesterolemia and obesity which in turn reduce the risks of hypertension, type 2 diabetes, and atherosclerotic cardiovascular disease. Thus chilies help to lower blood pressure and blood cholesterol levels.
Vitamin C is richer in chilies than in citrus fruits. But unfortunately, they are eaten only in small amounts. However, milder varieties are taken in larger quantities.
Chilies can also act as anticoagulants.
Spicy food intake with hot red chili pepper reduces risk of death.
Chilies may cause the stomach to secrete mucus. It protects the inner lining of the stomach from the action of acid, aspirin or alcohol.
The brain releases painkilling compound- endorphin, at high levels in response to the burning taste of chili pepper. It gives a sensation of pleasure.
In hot peppers, the fiery flavour and heat come from a compound called Capsaicin. It is concentrated mainly in the white ribs, seeds and distributed unevenly throughout the flesh.
It gives a distinctive tongue-tingling flavour. Capsaicin produces a burning sensation in the mouth making the eyes water and the nose run. This may help to clear blocked airways by thinning down the mucus in the sinuses.
Capsaicin may stop breast cancer and reduce risk of colorectal cancer.
Capsaicin, is used as an analgesic in topical ointments, nasal sprays, and dermal patches to relieve pain.
Capsaicin has anti-bacterial, anti-carcinogenic, analgesic and anti-diabetic properties.
It is also used in the treatment of arthritic pain, post-herpetic neuropathic pain, and sore muscles.
Side effects
- Chilies can sometimes irritate the digestive system and cause extensive itching in anal region.
- While chopping, the capsaicin can irritate sensitive skin and cause pain when it comes into contact with eyes.
- Chilies may aggravate existing gastroesophageal reflux (GER) condition.
- Certain chemical compounds like aflatoxin (fungal mold), found in spoiled chilies may cause stomach, liver and colon cancers.
Eating yogurt helps reduce the burning pain by diluting capsaicin concentration and preventing its contact with mucosal walls.
