Chilli Health Benefits
September 29, 2009 | Category: Chilli Information
Here are some health facts about chillies
Eating hot peppers can cause a strong sensation of heat and burning in the mouth, especially among those not initiated. The first reaction is often swallowed a good mouthful of fresh water, but it turns out that this measure is ineffective. Indeed, capsaicin, the compound responsible for the pungent spice is not soluble in water, it is better to swallow a sip of milk, a piece of cheese or other food that contains oil or fat!
Antioxidants.
Antioxidants are compounds that protect body cells from damage caused by free radicals. These are highly reactive molecules that are involved in the development of cardiovascular disease, certain cancers and other diseases related vieillissement1. Hot peppers contain several types of antioxidants and throughout ripening, the concentration of several of these compounds augment. In a study analyzing several antioxidants of chili, made with antioxidant activity was highest luteolin, followed by capsaicin.
Capsaicin.
Capsaicin (or capsaicin) and its derivatives are responsible for the spicy warmth of piment5, in addition to possessing an activity antioxidant. Furthermore, studies in humans show that capsaicin pepper increases the basal metabolism after taking alimentary. Combined with a healthy lifestyle, these short-term effects of pepper can be an added advantage for those watching their weight. Finally, although research has sometimes assumed the contrary, more and more studies agree that reveal the capsaicin in vitro and in animal experiments that may contribute to the prevention of cancer. It should however assess the extent to which these anticancer properties may apply to the human body. (For more information on capsaicin, Cayenne see file).
Flavonoids.
Hot peppers contain more flavonoids, a large family of antioxidants: major flavonoids peppers include luteolin and quercétine. Although many studies in vitro and in animals show a protective effect against some chronic diseases (eg cancer and cardiovascular disease), reviews of scientific literature adds that more human studies are needed to better understand the effect of flavonoids.
Alpha-tocopherol.
Some varieties of hot peppers are good sources of alpha-tocopherol an antioxidant compound that is also a form of vitamin E. Indeed, several of these peppers contain more than 7 mg alpha-tocopherol per 100 g20. For comparison, the nut, a food considered very rich in alpha-tocopherol, contains 15 mg per 100 g. In addition to its antioxidant properties, alpha-tocopherol, according to some research data, could play a role in preventing certain cancers, cardiovascular disease and Alzheimer’s disease. The data on this subject are still mixed, however, and require further study.
Vitamins in Chili
Vitamin C.
The chili is a very good source of vitamin C while the jalapeno pepper is a source. The role of vitamin C in the body beyond its antioxidant properties, it also contributes to healthy bones, cartilage, teeth and gums. Moreover, it protects against infections, promotes the absorption of iron content in plants and accelerates healing.
Iron.
The chili pepper is a strong source of iron for humans, the needs of man and woman are different. Each body cell contains iron. This mineral is essential for transporting oxygen and the formation of red blood cells in the blood. It also plays a role in the production of new cells, hormones and neurotransmitters (messengers in the nerve impulse). It is noteworthy that the iron in plant foods is less well absorbed by the body than the iron content in foods of animal origin. The absorption of iron from plants is favored but when consumed with certain nutrients such as vitamin C.
Manganese.
The chili pepper is a strong source of manganese for women, the needs of man and woman are different. Manganese acts as a cofactor of several enzymes that facilitate a dozen different metabolic processes. It also contributes to the prevention of damage caused by free radicals.
Copper.
The chili pepper is a strong source of copper. As a constituent of many enzymes, copper is necessary for the formation of hemoglobin and collagen (protein used for structure and tissue repair) in the body. Several copper-containing enzymes also contribute to defending the body against free radicals.
Vitamin B6.
Capsicum is a source of vitamin B6. Also known as pyridoxine, vitamin B6 is part of coenzymes involved in the metabolism of protein and fatty acids and the synthesis (manufacturing) neurotransmitters (messengers in the nerve impulse). It also contributes to the production of red blood cells and allows them to carry more oxygen. Pyridoxine is also necessary for the transformation of glycogen into glucose and contributes to the smooth functioning of the immune system. Finally, this vitamin plays a role in the formation of certain components of nerve cells and modulation of hormone receptors.
Vitamin K.
The chili is a safe source of vitamin K. Vitamin K is necessary for the synthesis (manufacturing) of proteins that works to blood clotting (as much stimulation as the inhibition of blood clotting). It also plays a role in bone formation. In addition to find in food, vitamin K is manufactured by bacteria in the intestine, hence the rarity of this vitamin deficiency.
