You can use peppers as a fresh vegetables, in powder (spice – hot chili peppers) or conserved. Dried and milled peppers is the most common way we’ll find chili, and that powder can offer us a lots of minerals and vitamins such as iron, magnesium, calcium, vitamins A, C, K and other important elements (I don’t want to state exact numbers, because different sources provide different data).
Very important ingredient in chili peppers is capsaicin – substance which is “to blame” for their pique, but routine about peppers being the “on duty disinfectants” is not correct. Chili peppers are indeed healthy, and there are sources stating that capsaicin helps with various combustions and it helps discrimination of blocked nose and lungs.
Chilis can decrease cholesterol level in blood and they help in degrading of fibrin – compound which is involved in making blood clots. Using hot peppers (also as a spice) in our every day cuisine can prevent stroke and heart attack. Capsaicin reduces cholesterol oxidation which is a great help against cardio vascular diseases.
In magazine “Cancer research” it is stated that capsaicin helps in stopping growth of cancer cells in prostate and lever cancer.
Some say that exasperation can cause ulcer is not the truth – chili peppers stimulate discrimination of protective stomach juices.
Chili helps in body weight regulation because pique in peppers increases metabolic activity and oxygen usage – until 20 minutes after consummation.
Capsaicin has its’ roll in today’s cosmetics as a cream addition which tenders pain caused with neuralgias, herpes zoster or even after amputation.
Too much of everything can be bad so if you consume large amounts of chili, it can cause stomach cancer.
But for me, this is not the reason why I shouldn’t continue enjoying this “sweet” pique which is offered to us in the summertime because summer is too short, anyway…