By all known are bell peppers, chillies, chilies, etc.
Antioxidant properties of peppers
Peppers, especially ripe red peppers, are an excellent source of vitamin C, surpassing citrus fruits (oranges, lemons, grapefruits, etc.) and being one of the plants in the world that has the most quantity, after acerola (Malpighia glabra L) or rose hip (Rosa canina), therefore they are an essential food for those looking for a detoxifying diet. This vitamin is equally important for the adequate absorption of iron, calcium or other amino acids.
In the same way it helps in the healing of wounds. Its deficiency causes a general weakness in the body, manifested in symptoms such as brittle hair, bleeding gums, wounds that do not heal, loss of appetite etc.
It is especially interesting to eat this fruit in times of convalescence, after having suffered a disease because it helps to increase the defenses.
Likewise, and especially when it is ripe and red, it contains, together with tomatoes, a component called lycopene which constitutes, along with vitamin C, one of the best antioxidants, responsible for decontaminating the body and freeing it from the negative influence of free radicals. (More information about this component)
Red peppers are an impressive source of vitamin C, vitamin A, and lycopene, making them one of the most important detoxifying foods.
Its beta-carotene content is very high, lower than carrots, but higher than most fruits. Like the previous component, it exerts a great antioxidant power. Likewise, being rich in tryptophan, its ingestion helps combat the symptoms of depression.
Digestive properties of peppers
Peppers stimulate the appetite, especially hot peppers or chili peppers. Sweet or hot peppers have quite a bad reputation for being very "indigestible", which is not true. It is true that we must chew them well and that many times the poor digestion of this fruit is not due to itself, but to its poor combination with other foods. Among the most outstanding products of the peppers is the spice Cayenne pepper that is obtained by grinding some species of hot peppers. (More information about cayenne pepper in the listing above)
Curiously, and in view of this general opinion, raw peppers are more digestible than cooked ones and also promote digestion by stimulating gastric and bile juices. Even hot peppers have been shown to have a positive effect in preventing stomach ulcers. The same pungent component (capsaicin) protects gastric membranes and appears to prevent the development of ulcers as has been shown in numerous experiments on animals.
Within the appropriate properties of pepper for the digestive system we must also mention its antidiarrheal and antivomitive properties. Therefore his bad legend is totally unjustified.
Due to their high water content, they are very suitable in the diet to lose weight, as long as we eat them raw, in salad, combined with tomato, lettuce, onion, etc. They are also excellent and extraordinarily light when we eat them grilled.
In addition to its richness in water, its great fiber endowment creates a great feeling of satiety in our stomachs, which allows us to spend a good period of time without eating other foods, since they are assimilated little by little. This same fiber drags the fecal waste from the intestine, avoiding putrefaction and acting as a laxative, so, in addition to being recommended for those who want to lose weight, they will also be very convenient for those who suffer from constipation. It has also been shown how the ingestion of hot peppers increases metabolism and helps eliminate fat.
If you want to give your food a touch of exoticism, we can make use of chillies or red pepper that is obtained from well-ripened sweet pepper, once it has been dried and ground. Arab and oriental cuisine make a very common use of these spices which, in addition to giving a very colorful touch to meals, increase their flavor and whet the appetite, while maintaining all their nutritional properties. Although we must remember the use of these preparations with sensitive stomachs. Paprika or cayenne pepper seems to be effective in healing ulcers. The reason seems to be that this substance increases the production of mucus that covers the intestinal mucosa, protecting it. You can add this this spice to meals or choose to use 1 capsule during the 3 main meals.
The peppers and the pain
Paprika and hot peppers, due to their salicylates and capsaicin content, have analgesic properties, being very suitable for calming the pain of rheumatic diseases, neuralgia or postoperative pain.
A popular external remedy is to mix paprika with a little salt and dissolve it in water. Placing it with gauze on the sore joints for an hour or so will relieve us of the pain.
There are creams that contain capsaicin to apply externally, in the treatment of pain or skin conditions, such as psoriasis, herpes, etc. although they sometimes produce adverse reactions and should be used with caution, especially avoiding contact with the eyes that produces intense pain.
A better way to achieve its effects is by ingesting these foods in our meals. Hot peppers have been and continue to be used extensively as natural remedies. They are used in cases of bronchial congestion, as expectorants to rid the lungs of mucus, arthritis, etc.
Recent studies carried out in the United States showed, in a study carried out on mice suffering from prostate cancer, that high doses of capsaicin reduced the development of cancer cells. According to Hiley, a spokesman for the UK Prostate Cancer Organization, this substance could be incorporated into new drugs for cancer treatment in the near future. However, the same spokesman, warned that the study is in its initial phase and that the consumption of hot peppers or chili peppers should not be abused, which, according to some researchers, is responsible for the high number of stomach cancers in India and Mexico .
Latest scientific advances on the analgesic properties of hot pepper
The latest scientific studies, carried out in mice, have shown that the internal use of QX-314, a derivative of lidocaine, a local anesthetic, mixed with capsaicin, the active principle of hot pepper or chili, manages to eliminate the sensation of pain without paralyze the affected limbs or the body in general.
Until now, the external use of capsaicin was already used in medicine to relieve pain. However, the researchers went further and studied the effects that this product could produce when used internally. To do this, they gave an injection to the sciatic nerve of some mice with the mixture of QX-314 and capsaicin. The rodents kept moving without realizing the pain.
According to the study, capsaicin manages to open a path in the wall of pain receptor nerve cells where lidocaine can penetrate. The advantage with the rest of current anesthetics is that this combination does not seem to affect the rest of the neurons that remain active.
This discovery can be very important if it can be applied to people since it would allow to eliminate pain without the affected limbs becoming numb or the brain being affected by the side effects of current painkillers (numbness, drowsiness, inattention, incoordination , etc. On the other hand, its application in surgery would be even greater by allowing surgical interventions without the loss of consciousness that occurs with current total anesthetics or the temporary paralysis that occurs when local anesthesia is applied.
In practice, this could mean, for example, that we could go to the dentist without leaving with half a paralyzed mouth, that we would not have to suffer the unpleasant effects after receiving anesthesia in an operation or that women could give birth with the application of an epidural without having a paralyzed bottom.