Red and yellow (or green) chili pepper contains a vast amount of vitamin C, and carotene (vitamin A). Pepper is also an excellent source of B complex vitamins, including vitamin B6 dominates. It is rich in magnesium and iron. The high content of vitamin C affects the iron to be better absorbed than other foods, such as beans and grains.
The latest studies show that meals comprised of hot chili peppers can lower blood pressure in people who have a problem with hypertension, can reduce cholesterol and removes harmful substances from the blood.
Consuming hot pepper is one of the most reliable ways to reduce body weight. It contributes to reducing the appetite and speeds up digestion and should be used as part of a meal, particularly in a program of diet food.
Regular intake of chili peppers reduces the cancer cells and prolongs lifetime by more than 30%, according to research on mice suffering from cancer, which is most similar to human DNA. “This means that, if the results translate to the human race, the cancer was beaten” says Professor Henry Patterson.
A study published in the Chronicle of Medical Research shows that hot peppers contain substances that activate TRPV1 receptors and contribute to the intestinal lining of new cells. “Our data also suggest that TRPV1 diet can suppress and destroy the cancerous tissue,” the researchers said.
As a result, researchers recommend the implementation of TRPV1 in combination with a COX-2, a drug used to treat arthritis and pain.
Dr Petrus de Jong, one of the authors of the study, said the “basic levels of EGFR activity is required to maintain normal intestinal flora and normal life cycle of cells in the gut. However, if EGFR signaling becomes uncontrollable, there is a risk of tumor formation.”