The chili pepper is the fruit of plants from the genus Capsicum, members of the nightshade family, Solanaceae. Chili peppers originated in the Americas but are cultivated in across the world in the Philippines, India, China, Indonesia, Japan, Korea, Spain, and Mexico. The substances that give chili peppers their intensity when ingested are capsaicin and several related chemicals, collectively called capsaicinoids.
The five domesticated species of chili peppers are as follows:
Here are the 7 health benefits of chili pepper.
One tablespoon of chili pepper in vitamin A with 9 percent of the recommended need. Vitamin A is known for improving your eyesight and preventing night blindness and macular degeneration from developing as we age.
Chili pepper contains 108 percent of the vitamin C daily requirements per tablespoon. Vitamin C is a powerful natural water-soluble antioxidant that helps the body develop resistance against infectious agents and eliminates cancer-causing free radicals in the body.
Adequate vitamin C intake does not only improve the immune system but can also create and maintain collagen, an essential protein found in hair and skin.
Per tablespoon, chili pepper contains 145 milligrams of potassium. Also, chili pepper contains very little sodium with only 1.6 milligrams per tablespoon. This combination with folate also contributes to the reduction of hypertension and relaxes blood vessels, while maintaining proper blood flow.
Chili pepper is an excellent source of B-vitamin complex elements, such as riboflavin and niacin. Niacin has been known to increase an individual’s “good” cholesterol and reduce the risk of cardiovascular problems. A deficiency of niacin leads to Pellagra - a disease characterized by diarrhea, dementia, dermatitis, and insomnia, the inability to sleep.
Chili pepper is also a good source of folic acid. Folic acid helps the body to produce healthy red blood cells and prevents anemia. It is also essential for aiding rapid cell division and growth, such as during infancy and pregnancy. A deficiency of folic acid in pregnant women can lead to the birth of underweight infants and may also result in neural tube defects in newborns.
Copper and iron are essential for the new blood cell formation. A deficiency in iron can lead to anemia, fatigue, and muscular weakness.
The amount of iron in chili pepper leads to increased hemoglobin production and increases blood flow. Proper amounts of oxygen and iron in the brain lead to increased cognitive performance and a decreased risk of cognitive disorders like Alzheimer’s disease and dementia.
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