Discover the 11 shocking health benefits of pepper.
The bell pepper (Capsicum) an ancestral spice, is a diverse and spicy edible fruit of any of the varieties within the Capsicum genus.
With the well-known popular use of the pepper, multiculturally, and for generations around the world, interest is developing in knowing the medicinal benefits of this natural plant food and culinary spices.
Many people are familiar with the use of bell peppers in the preparation of spicy foods, but what is it that makes them spicy?
The answer is capsaicin, an odorless and tasteless phytochemical that produces the heat in bell peppers.
With the varieties of peppers available, it is important to know that the capsaicin content of each type varies and that it is possible to get less heat and still receive the health benefits of the active ingredient capsaicin from chili peppers.
Capsaicin is found in the fleshy membrane of sweet and hot peppers and a higher concentration in the seeds.
This natural fruit can be used fresh or dried as a culinary spice, added to teas, or taken in capsules to reap its medicinal benefits.
The health benefits of bell pepper include relief from stomach problems, back pain, muscle spasms, headaches, cancer, aging skin, peptic ulcers, menopausal problems, lower risk of cardiovascular disease and diabetes.
It has anti-inflammatory and analgesic properties, and it can also provide relief from arthritis-related pain. Capsicum also helps with fibromyalgia and psoriasis
• These vitamins are best obtained from fresh fruit.
• Chili peppers harvested when the color is red rather than orange or yellow have higher concentrations of these beneficial nutrients.
• Other beneficial bioactive components of bell pepper are the flavonoid content.
• Alkaloids and tannins are some of the other important bioactive compounds contained in it.
• Alkaloids work as anti-inflammatory, pain relievers, and antioxidant agents.
Adding capsicum to your daily diet can provide great health benefits against many ailments. Let’s see the benefits in detail:
• The phytochemical constituents of bell pepper have been shown to produce an anti-inflammatory response that alleviates peripheral neurogenic pain related to Crohn’s disease, an inflammatory disease of the intestines.
• Another example of peripheral neurogenic inflammation in cutaneous pain of the skin.
• Pepper creams and balms are often applied by massaging topically onto the skincare to avoid open areas and mucous membranes.
• The burning effect of capsicum is felt when applied to the skin, which is caused by an inflammatory response from the peripheral nerve endings.
• But regular application attenuates sensory nerve endings and relieves chronic diabetic neurogenic pain.
• Some suggest that the anti-inflammatory effect of bell pepper may also help ease arthritis-related pain.
• Its cream can be used as an option to treat this disease and many others.
• Capsicum contains tannins. Tannins are astringent and are often considered beneficial when treating gastrointestinal disorders such as diarrhea, dysentery, and other microbial disorders.
• Gastric mucilage works to protect the gastric lining and prevent the development of peptic ulcers.
• Studies suggest that it acts as a mucilage to increase gastric mucus production and help treat peptic ulcer disease.
• Taking capsicum can increase nasal drainage due to the presence of phytochemical capsaicin.
• Also, for this reason, it is beneficial to avoid touching your eyes or body mucus membranes when preparing capsicum peppers.
• In the same way, wash your hands thoroughly after preparation to avoid transferring volatile oils containing pepper to these sensitive areas.
• Another bioactive effect of the tannin contained in the pepper is in the prevention and treatment of cancer.
• Studies have shown that it has an inhibitory effect on many types of malignant cancers.
• These antitumor properties are most beneficial in treating lung, liver, and gastric cancers.
• The antioxidant effects of capsicum show a possibility of treatment for other types of cancer, such as hormone-related prostate cancer.
• The anti-cancer effect of pepper is determined by the bioactive ability of the phytochemical capsaicin to inhibit the growth of cancer cells.
• Capsaicin also destroys already damaged cell structures in the human body.
• Studies on flavonoids have suggested that they are beneficial in preventing coronary heart disease.
• The pepper is both caloric and vasodilator.
• A suggested effect of the vasodilator properties of the pepper is the improvement of hypotension and the decrease of the heart rate.
• Vasodilation allows better blood flow resulting in better oxygenation of organ tissues.
• This is most likely due to tachykinins, a known bioactive ingredient in capsicum.
• Many of the bioactive compounds in bell pepper provide antioxidant effects.
• Enhanced vasodilation allows these antioxidant phytochemicals to circulate throughout the body.
• This allows you to protect and repair tissue and DNA damage.
• With the worldwide prevalence of diabetes, the consideration of capsicum as a hypoglycemic drug has sparked research in this matter.
• Some studies have indicated, although it has not yet been concluded, that it can stimulate insulin production resulting in lower blood glucose.
• This would determine a possibility the pepper is beneficial in preventing the onset of type II diabetes and its possible complications.
• The hypoglycemic benefits of the pepper are more concentrated when it is green.
• The bell pepper contains vitamin C, which is valued as bioactive immune support phytochemical.
• Helps strengthen the immune system, repair damaged brain tissues, and reduce the risk of oxidative stress, pediatric asthma, and cancer.
• It also improves bone health.
• Many clinical trials show the efficacy of capsicum in treating fibromyalgia symptoms when applied topically.
• Those who use capsicum topically reported beneficial effects on improving sleep.
• One disease that often causes neurogenic pain is diabetes.
• Capsicum has been shown to have a beneficial effect on diabetic neuropathic pain when applied topically.
• It works to cushion the skin’s nerve endings and reduces pain.
• The vitamins in bell pepper have been shown to have an antioxidant effect on cell tissues, which can improve skin health and prevent aging.
• Menopausal symptoms can also be alleviated by consuming fruits that contain flavonoids, such as chili peppers.
• The pepper comes in dry form, as a spice like a chili pepper and paprika. The dried spice is used in many sauces or added to beverages such as tea.
Dried bell pepper can be found in whole dried bell peppers, as a single spice, or in dried spice mixes.
• As a more concentrated medication, bell pepper can be placed in a capsule for oral ingestion as a nutraceutical or applied topically to the skin as an analgesic and anti-inflammatory cream.
• With the availability of chili pepper in many markets, it should be considered that although the dried spice is convenient and effective in terms of its health benefits, eating fresh chili provides more benefits.
• As studies show bell pepper is beneficial as a daily health supplement.
The bell pepper is enjoyed by many as a daily food additive in cooking.
The culinary preparation of bell pepper can provide sufficient protection when consumed daily to have beneficial effects on certain chronic and potentially degenerative health conditions.
• The bioactive components in capsicum work together to improve blood flow, act as a cancer preventative and pain reliever, protect the gastric mucosa, and provide nutrients for a healthy lifestyle.
• Although all peppers contain vitamins and other beneficial bioactive components.
However, the color of the pepper determines the growth stage when it is harvested.
It also determines the concentration of vitamins and other beneficial phytochemicals.
In general, it can be said that, whether consumed dry or fresh, chili pepper is medicinal and beneficial to use in a daily diet as both a natural preventative and a treatment for many chronic conditions.
Ingredients (for 2 people)
• 200 grams of fusilli
• 100 grams of mushrooms
• 10 cherry tomatoes
• 1/2 green pepper and 1/2 red
• 1 clove garlic
• 1 lemon
• 2 tablespoons olive oil
• Wash the peppers, remove the seeds, and cut them into strips.
• Remove the stem from the mushrooms, clean them, run them under water, dry them with a clean cloth, and cut them into pieces.
• Wash the parsley, dry it with absorbent paper and chop it.
• Wash the tomatoes and cut them in half. Peel and mince the garlic clove.
• Wash the lemon, dry it and get a tablespoon of the zest from its skin into thin strips.
• Boil salted water and cook the pasta until al dente.
• Drain and reserve.
• In a very wide pan, heat 2 teaspoons of oil, sauté the minced garlic in it for 1 minute without letting it turn color.
• Add the mushrooms and cook for 2 more minutes. Add the peppers, the tomatoes and cook everything together for about 5 minutes.
• Season with salt and pepper, sprinkle with the chopped parsley, a little thyme, and mix.
• Add the pasta to the casserole with the grated lemon strips, sauté everything together for 2 minutes, and serve.
Ingredients for 4 people)
• 750 grams of beef tenderloin
• 1 red, 1 green, and 1 yellow bell pepper
• 50 milliliters of oil
• 2 tablespoons minced thyme leaves
• Black pepper
• Cut the meat into 3-centimeter cubes and put it in a salad bowl. Sprinkle the thyme, season, and drizzle with the oil.
• Mix and marinate in the refrigerator for 30 minutes.
• Wash the peppers, remove the peduncle and seeds, and cut into squares.
• Thread the meat on the skewers and alternate it with the pepper; place in a large skillet to grill over high heat for 3 minutes on each side.
• Remove from the fire and serve.
Ingredients for 4 people)
• 500 grams of chicken
• 100 grams of onion
• 2 minced garlic
• 50 milliliters of soy sauce
• 100 grams of green peppers and 100 grams of red
• Olive oil
• Cut the chicken into pieces of about 2 centimeters. You can use any part of the chicken from the breast to the thighs.
• In a bowl, place the chicken, the onion cut into fine julienne strips, the minced garlic, the soy sauce, and the basil and leave to marinate. Meanwhile, make the peppers.
• Clean and cut the peppers into strips lengthwise. In a skillet, sauté them over high heat for 30 seconds so that they are crisp. Reserve.
• In the same pan where you sautéed the peppers, cook the chicken with the rest of the marinated ingredients. Once the chicken is cooked add the peppers, mix and serve warm.
• 12 small green peppers
• 2 sheets of puff pastry
• 225 grams of cream cheese
• 60 grams of smoked bacon
• 120 grams of cheddar cheese grated
• 2 eggs
• Preheat the oven to 180ºC.
• Meanwhile, in a bowl, mix the cheddar cheese, cream cheese, and smoked bacon into pieces.
• Cut the puff pastry into squares of approximately 8 cm x 8 cm.
• Wash the peppers well, remove the seeds and the tail. Cut them in half. Choose small peppers to fit in the puff pastry (or cut larger pieces of puff pastry).
• Fill the peppers with the cheese mixture and smoked bacon. Wrap them with the puff pastry squares.
• Beat two eggs and bathe the puff pastry packets with this mixture. Cover well with the egg mixture.
• Bake for 20 minutes. Remove and serve hot.
E.- Pepper stuffed with ground meat
Ingredients for 4 people)
• 4 pieces of bell pepper
• 400 grams of ground beef
• 2 carrots
• 200 grams of peas
• 1 large potato
• ¼ onion
• 1 clove garlic
• 1 pinch of salt
• 1 pinch of pepper
• 2 tablespoons of oil
• Chop the carrot and potato into small cubes. Once ready, place them in a saucepan with enough boiling water to cook them. Also, add the peas or peas and cook all together, adding a pinch of salt. Once the vegetables are cooked, remove them from the heat, drain, and reserve.
• In another deep saucepan adds the oil, heat over medium heat, and, once hot, add the chopped onion and garlic to fry. Add a taste of salt.
• Once the onion is transparent, add the ground beef to the saucepan and stir to incorporate it perfectly. Let it cook for approximately 15 minutes, stirring constantly so that it cooks evenly.
• Meanwhile, take the peppers and cut the top with the stem to form a kind of lid. Then devein the chiles and clean them very well inside. Reserve a moment.
• On the other hand, once the ground meat is cooked, add the vegetables and let the ingredients of the filling finish cooking altogether.
• When the ground beef and vegetables are done, stuff the peppers. To do this, take a little of the stew and completely cover the inside of the chili peppers.
• Once filled, place them on a baking sheet greased with a little butter. Put some string cheese on top, or any other type of cheese, add the caps so that they also cook on the side, not on top of the chilies, and bake the peppers stuffed with ground beef for 10 minutes at 170 ° C.
• After this time, the peppers stuffed with ground meat are ready to be enjoyed