uses of chili pepper

There is more to chili pepper than its spicy character. Pepper contains impressive lists of plant-derived chemical compounds that are known to have disease- preventing and health promoting properties. It contains capsaicin, and research shows that capsaicin has anti-bacteria, anti-carcinogenic, analgesic and anti-diabetic properties. Fresh chili peppers- red and green are a good rich source of vitamin C. vitamin C is a potent water-soluble antioxidant. It is required for the collagen synthesis in the body. Collagen is the main structural protein in the body, required for maintaining the integrity of blood vessels, skin, organs, and bones. Regular consumption of foods rich in vitamin C helps to protect the body from Scurvy; develop resistance against infectious agents (boosts immunity) and scavenge harmful, pro-inflammatory free radicals from the body. Chili contains a good amount of minerals like potassium, manganese, Iron and magnesium. Potassium is an important part of the cell and body fluids that helps to control heart beat rate and blood pressure. Manganese is used by the body as a co-factor for the antioxidant enzyme, superoxide dismutase. Chili pepper is also god in B-complex group of vitamins such as niacin, pyridoxine (vitamin B-6), riboflavin and thiamin (vitamin B-1). These vitamins are essential in the sense that the body needs or requires them from external sources to replenish. According to my research, chili pepper is highly rich in vitamins.