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Wellhealthorganic – Red Chilli You Should Know About Red Chilli Uses, Benefits, Side Effects

Red Chilli

Red Chilli You Should Know About

Red chillies are known for their heat, which is related to a chemical called capsaicin. It is a potent anti-inflammatory and has analgesic properties. Read more

Topical application of capsaicin can relieve psoriasis and arthritis. It blocks a neuropeptide that transmits pain signals to the brain, easing joint and muscle pain.

1. It Helps in Weight Loss

You Should Know About Red Chilli

One of the most prominent benefits of red chilli is that it helps in shedding weight. It helps speed up the metabolism, reduces hunger pangs and also increases the burning of fat.

It is also known to improve digestion by regulating the blood sugar levels. Hence, it helps in preventing diabetes as well.

Capsaicin, which gives red chillies their heat, also suppresses appetite and helps in reducing the amount of calories consumed.

However, the weight loss effect of capsaicin is minimal and is best used in conjunction with a healthy lifestyle. To lose weight, you must burn more calories than you take in.

2. It Helps in Preventing Cancer

Besides giving a delicious spicy kick to many recipes, chilli peppers can also help in preventing cancer. They contain a nutrient called capsaicin, which is the reason they have a hot taste.

According to the American Association for Cancer Research, capsaicin can kill cancer cells in leukemia and prostate cancer. It can also prevent cancer metastasis.

However, people who are prone to stomach cancer should avoid consuming chilli peppers, as they can damage the mucosa of the stomach.

A new study has found that people who eat chili peppers have lower chances of getting cancer. Researchers analysed data from the National Health and Nutrition Examination Survey of over 16,200 Americans. They found that people who ate chilli peppers at least once a month had significantly lower mortality rates from cardiovascular diseases and cancer.

3. It Helps in Preventing Heart Disease

Eating chili peppers on a regular basis has been linked to a lower risk of heart disease. People who consumed the spice at least four times a week had an average reduction in mortality of about one-third, according to a study published online today in The Journal of the American College of Cardiology.

The study, involving 22,811 people in the Molise region of Italy, followed participants for a median period of eight years. It found that the risk of death was significantly reduced in those who ate chili peppers four or more times a week, regardless of whether the diet was healthy or not.

“There are a lot of studies showing that spicy foods help in lowering the risk of cardiovascular disease. However, this one is very strong and stands out because of its magnitude,” says cardiologist Roshini Malaney, DO, of Manhattan Cardiology in New York City.

4. It Helps in Preventing Diabetes

You Should Know

Capsaicin is the active ingredient in chili that helps maintain a healthy blood sugar level and prevent diabetes. It also increases the body’s metabolism and reduces appetite.

It is also a good source of iron and vitamin C. It is important to increase your intake of these nutrients because they are necessary for the production of red blood cells and support your immune system.

In addition, red chillies are an excellent source of niacin and riboflavin, two nutrients that promote good cardiovascular health. In fact, a study found that people who eat a diet rich in these nutrients are less likely to develop heart disease.

5. It Helps in Preventing Eye Disease

Chili pepper powder is an excellent source of vitamin A, which is known to prevent eye diseases. It also helps to boost the immune system and reduces the risk of ocular infections.

Vitamin A helps to keep the eyes healthy by providing a protective coating around the lens and retina. This can protect the eyes from oxidative damage and prevent eye diseases like cataracts and macular degeneration.

Vitamin A is also important for producing healthy red blood cells. It is found in vegetables, nuts, and dairy products.

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