Fara 14 April 2009 General Health, Healthy Foods, Nutritions 42 views No Comment/Trackback Print This Post  Email This Post

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Fight Toxin and Free Radicals with Chili’s

It is not only the hot flavor that it gives, but the many benefits to the health of humankind as well. Capsaicin is a natural antioxidant that exists in chilies, which is the perfect shield and fighter against toxin that got through out every other day. This is also the exact reason and cause to why you tongue feels smitten and your eyes gets all watery when dealing with this ferocious yet healthy spice.

However, chilies are not one of the main ingredients in cuisines for all the people around the world. It is only particularly famous and frequently used in countries in the South East Asia, Central and South America, East Asia and other few countries in Asia like India, Nepal and certain parts of China. Chili’s can be found in fresh form, paste and powder, and the types vary a lot too. The hottest one is probably the common smallest ones among all the chili’s.

Chilies are actually in the fruit family and are part of the genus capsicum plants. Anheim, Anchi, Cascabel, Cayenne, Habanero, Jalapeno and Serrano are some of the chilies to name a few. Generally, chilies have nutritional values such as carbohydrate, fiber, Vitamin A, Vitamin B6, Vitamin C, Carotene, Magnesium and Potassium. However, the extraordinary nutrition actually exists at the core of a chilly. If you slice the chilly in half, you’ll see the white core and this core is the one that actually consist of capsaicin. Capsaicin, as mentioned above, is an agent that’s able to fight against toxin and free radicals.

Possible Health Benefits of Chili

According to a research conducted by World Health Organization, countries with high intake of capsaicin show a rather significant low rate of death due to cancer than the countries with low intake of capsaicin. Another research report that was conducted by the researchers from the Comprehensive Cancer Institute at Cedars-Sinai Medical Center with the collaboration of University of California, Los Angeles (UCLA) stated that capsaicin can help in killing prostate cancer’s cells and the process that is used is called apoptosis. Capsaicin can almost definitely helps in slowing down growth rate of cancer and avoiding it from spreading to other organs.

Nevertheless, this is not a reason for you to eat chili’s too much and too harshly at one go. The quantity of chili’s intake should be moderate but on a regular and constant basis.

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