Red chili is a spici taste of a meat in any way it is contains a big natural red chili benefits for the health.The chili pepper is the fruit of plants from the genus Capsicum, members of the nightshade family, Solanaceae. They are widely used in many cuisines to add spiciness to dishes.
Vitamins and Minerals
Chili peppers are rich in various vitamins and minerals.
- Vitamin C: Chili peppers are very high in vitamin C. Vitamin C is a powerful antioxidant, important for wound healing and immune function.
- Vitamin B6: A family of B-vitamins, some of which have important functions in energy metabolism.
- Vitamin K1: Also known as phylloquinone, vitamin K1 is essential for blood clotting and healthy bones and kidneys.
- Potassium: An essential dietary mineral that serves a variety of functions in the body. Adequate intake of potassium may reduce the risk of heart disease.
- Copper: Often lacking in the Western diet, copper is an essential antioxidant trace element, important for strong bones and healthy neurons.
- Vitamin A: Red chili peppers are high in beta-carotene, which is converted into vitamin A in the body.
Despite their burning taste, chili peppers have long been considered a healthy spice.
Capsaicin, the main bioactive plant compound in chili peppers, has some unique properties.
It binds with pain receptors, which are nerve endings that sense pain. This induces a burning sensation, but does not actually cause any real burning injuries.
Even so, high consumption of chili peppers (or capsaicin) may damage the pain receptors over time, causing desensitization to the burning flavor of chili.
It also makes these pain receptors insensitive to other forms of pain, such as heartburn caused by acid reflux.
This is supported by another small study showing that 3 grams of chili each day for 6 weeks improved heartburn in patients with acid reflux.
The desensitization effect does not seem to be permanent, and one study found that it was reversed 1-3 days after capsaicin consumption stopped .
There is some evidence that capsaicin, a plant compound in chili peppers, can promote weight loss by reducing appetite and increasing fat burning .
In fact, studies have shown that 10 grams of red chili pepper can significantly increase fat burning in both men and women
Supporting this, other more recent studies have shown that capsaicin may significantly increase fat burning .
Capsaicin may also reduce calorie intake. A study in 24 regular consumers of chili found that capsaicin before a meal led to reduced calorie intake .
Another study found a significant reduction in appetite and energy intake only in those who did not regularly consume chili
Not all studies have found chili peppers to be effective. Other studies found no significant effects on calorie intake or fat burning.
Despite the mixed evidence, it appears that regular consumption of red chilis, or capsaicin supplements, may be helpful for weight loss when combined with other healthy lifestyle strategies.
However, they are probably not very effective on their own; tolerance to the effects of capsaicin may develop over time, which limits its usability.
Adverse Effects and Individual Concerns
Like most foods, chili peppers can have adverse effects in some individuals, and many people do not like its burning hot flavor.
Chili peppers are well known for their hot, burning flavor.
The substance responsible is capsaicin, which binds with pain receptors and causes an intense burning sensation.
For this reason, an extract of chili peppers called “oleoresin capsicum” is the main ingredient of pepper sprays.
In high amounts, it causes severe pain, inflammation, swelling, and redness.
Stomach Pain and Diarrhea
Eating chili can cause intestinal distress in some people.
This is more common in people with irritable bowel syndrome. Chili can temporarily worsen symptoms in those who are not used to eating it regularly .
For this reason, people with irritable bowel syndrome may want to limit their consumption of chili and other spicy foods.
Cancer is a serious disease characterized by abnormal growth of cells.
There is mixed evidence on the effect of chili on cancer.
Test-tube experiments and animal studies indicate that capsaicin, a plant compound in chili peppers, may either increase or decrease the risk of cancer.
Observational studies in humans have linked chili pepper consumption with increased risk of cancer, especially in the gallbladder and stomach .
Additionally, eating red chili powder was found to be a risk factor for mouth and throat cancer in India .
Keep in mind that observational studies cannot prove that chili peppers caused cancer, only that people who ate chili peppers were more likely to get it.
Further studies are needed to determine whether heavy chili consumption or capsaicin supplementation is safe in the long-term.
Calories 40 % Daily Value* Total Fat 0.4 g 0% Saturated fat 0 g 0% Polyunsaturated fat 0.2 g Monounsaturated fat 0 g Cholesterol 0 mg 0% Sodium 9 mg 0% Potassium 322 mg 9% Total Carbohydrate 9 g 3% Dietary fiber 1.5 g 6% Sugar 5 g Protein 1.9 g 3% Vitamin A 19% Vitamin C 239% Calcium 1% Iron 5% Vitamin D 0% Vitamin B-6 25% Vitamin B-12 0% Magnesium 5%