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DOI Prefix 10.20431 |
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ARC Journal of Public Health and Community Medicine
Volume-2 Issue-1, 2017, Page No: 6-7
Medicinal Properties of Chilli Pepper in Human Diet: An Editorial
Subha Ganguly1, Praveen Kumar Praveen2, Parveez Ahmad Para3, Vijay Sharma2
1.Associate Professor, Department of Veterinary Microbiology
2.Assistant Professor, Department of Veterinary Public Health and Epidemiology
3.Assistant Professor, Department of Livestock Products Technology, Arawali Veterinary College (Affiliated With Rajasthan University of Veterinary and Animal Sciences, Bikaner), Rajasthan, India.
2.Assistant Professor, Department of Veterinary Public Health and Epidemiology
3.Assistant Professor, Department of Livestock Products Technology, Arawali Veterinary College (Affiliated With Rajasthan University of Veterinary and Animal Sciences, Bikaner), Rajasthan, India.
Citation : Subha Ganguly,Praveen Kumar Praveen,Parveez Ahmad Para,Vijay Sharma, "Medicinal Properties of Chilli Pepper in Human Diet: An Editorial" ARC Journal of Public Health and Community Medicine. 2017; 2(1): 6-7.
Copyright : © 2017 Authors. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.
Abstract:
Chilli pepper, Medicinal value, Nutritional importance,Public Health and Community Medicine
The chili pepper also known as chilli grows on plants of the family, Solanaceae, The intensity of the flavor in chilli peppers when ingested is due to the presence of capsaicin (8-methyl-N-vanillyl-6-nonenamide) and several other related group of chemicals called capsaicinoids.
Chilli pepper, Medicinal value, Nutritional importance,Public Health and Community Medicine
1. Introduction
SThe origin of chilli peppers is from Mexico. They were transported to the Asian subcontinent by the Portugese navigators during the 16th century.
After ingestion, the capsaicinoids bind with pain receptors in the mouth and throat that are responsible for sensing heat. After activation the receptors the brain responds to the burning sensation by increasing perspiration, raising the heart rate and by releasing the endorphins. Research has proved that capsaicin alters the pattern of utilization of energy by the body cells through ATP hydrolysis.
The "heat" of chili peppers is measured in Scoville heat units (SHU), which is a measure of the extent of chilli extract dilution when added to sugar syrup before its heat becomes undetectable to a panel of tasters; the more it has to be diluted to be undetectable.
2. Medicinal And Nutritional Properties
Red chillies are nutritionally enriched with vitamin C and small amounts of carotene (provitamin A). Yellow and especially green chilies contain a considerably lower amount of both substances. Peppers are also a rich source of Vit. B-complex and especially Vit. B5 particularly. These are rich source of iron, magnesium and potassium. The high content of vitamin C content substantially increases the utilization of non-heme iron from the beans and grains.
3. Summary
British Medical Journal has published a population study where it is indicated that the human who consume spicy foods and more of chilli peppers are less likely to suffer from cardiac ailments, cancer and/or diabetes.
References
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