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Fresh Chili Peppers (Capsaicin)

The chili pepper (also chile pepper or chilli pepper, from Nahuatl chīlli is the fruit of plants from the genus Capsicum, members of the nightshade family, Solanaceae. In Australia, Britain, India, Ireland, New Zealand, Pakistan, South Africa and in other Asian countries, it is usually known simply as chilli.

The substances that give chili peppers their intensity when ingested or applied topically are capsaicin and several related chemicals, collectively called capsaicinoids.

It is an irritant for mammals, including humans, and produces a sensation of burning in any tissue with which it comes into contact. Capsaicin and several related compounds are called capsaicinoids and are produced as secondary metabolites by chili peppers, probably as deterrents against certain mammals and fungi.

Protective A Factor
Measured in serving

There are 13 benefits of Fresh Chili Peppers (Capsaicin), including:

Type 2 Diabetes Lymphatic outcome
Decreased risk of Type 2 Diabetes
Lymphatic system

1 study

Coronary Heart Disease (Ischaemic Heart Disease) Cardiovascular outcome
Decreased risk of Coronary Heart Diseas...
Cardiovascular system

1 study

Cardiovascular Disease Cardiovascular outcome
Minor decreased risk of Cardiovascular Disease
Cardiovascular system

1 study

Stomach cancer (Gastric cancer) Digestive outcome
Minor decreased risk of Stomach cancer (Gastr...
Digestive system

2 studies

Cancer Lymphatic outcome
Minor decreased risk of Cancer
Lymphatic system

2 studies

Stroke Brain outcome
Minor decreased risk of Stroke
Brain system

2 studies

Diabetes Lymphatic outcome
Minor decreased risk of Diabetes
Lymphatic system

1 study

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There are 2 risks of Fresh Chili Peppers (Capsaicin), including:

Chronic kidney disease  Urinary outcome
Increased risk of Chronic kidney disease
Urinary system

1 study

Fall Musculoskeletal outcome
Minor increase risk of Fall
Musculoskeletal system

1 study

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Interesting Facts

Valuable Spice
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Prior to the introduction of spices from the Far East, European food was bland and by many accounts spoiled. Chili Pepper and other spices excited and awoke the European palate, and covered the rank flavor and offensive aroma of bad food. The discovery of chilies, adaptable to a variety of climates and easy to cultivate, meant that the world had a piquant alternative to black pepper.

Effective Medicine
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Capsaicin is considered a safe and effective topical analgesic agent in the management of arthritis pain, herpes zoster-related pain, diabetic neuropathy, mastectomy pain, and headaches

Caution

High capsaicin intake has significantly negative health outcomes (risk of gastric cancer) different from the protection that low consumption offers. This means low daily intake is benefitial while high daily intake increases your risk of mortality

Recommended Dosage

Recommended daily low intake (less than 100 mg of capsaicin per kilogram of food)

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