A popular ingredient in Southwestern cooking, chillies, or hot peppers, add spice and interest to many foods. As these tips will suggest, the health benefits of consuming these fiery hot delights are many.
October 9, 2015
A popular ingredient in Southwestern cooking, chillies, or hot peppers, add spice and interest to many foods. As these tips will suggest, the health benefits of consuming these fiery hot delights are many.
The heat in chillies comes from capsaicinoids, substances that have no odour or flavour themselves but impart their bite by acting directly on the mouth's pain receptors. This results in the teary eyes, runny nose and sweating experienced by most people who indulge in the hotter varieties.
Chillies are more nutritious than sweet peppers, and the red varieties generally have a higher nutritional content than the green ones. They are very good sources of antioxidants, especially beta-carotene and vitamin C. Just one raw, red hot pepper contains about 105 milligrams of vitamin C, more than 100 percent of the Recommended Dietary Allowance (RDA). Chillies also contain bioflavonoids, plant pigments that some researchers believe may help prevent cancer.
In addition, recent research indicates that capsaicin may act as an anticoagulant, perhaps helping to prevent blood clots that can lead to a heart attack or stroke. Incorporated into creams, capsaicinoids alleviate the burning pain of shingles and can help with the pain of arthritis. They may also reduce the mouth pain associated with chemotherapy. Commercially available poultices for relief of lower back pain also contain capsaicin.
Contrary to popular belief, there is no evidence that chillies cause ulcers or digestive problems; however, they may cause rectal irritation.
Easily retrieve their info anytime you need it on any of your devices