The humble chilli is more than just a spicy supplement to food but a proven benefit in the fight against cancer, the management of diabetes and pain relief.
I admit it, I am a fan of chillies. I have eaten them regularly for about 20 years and will incorporate them in soups, pasta, salads and noodle dishes as well as curries. I can’t get enough of them but I wasn’t always sure why. Yes, I love spicy foods but I have also wondered if I have actually become addicted to them over the years. Now I have discovered that eating chillies do give you a proven head start in fighting cancer, diabetes and the common cold and there are scientific reasons for this.
Chillies are good for you
Chillies are good for you. Fact. Red chillies contain three times the amount of vitamin C and beta carotene, than in oranges or lemons. Yellow and especially green chillies (which are essentially the unripe fruit) contain a considerably lower amount of both substances, but all peppers are a good source of all eight of the vitamin B group, which are essential in the growth and maintenance of the major organs such as hair, skin, and liver as well as in the breaking down of carbohydrates in producing energy and the breakdown of fats and proteins, which aids the functioning of the body's nervous system.
The substances that give chilli peppers their spicy intensity when eaten or applied topically are called capsaicins (8-methyl-N-vanillyl-6-nonenamide) and several related chemicals, collectively called capsaicinoids. When consumed, capsaicinoids bind with pain receptors in the mouth and throat that are responsible for sensing heat. Once activated by the capsaicinoids, these receptors send a message to the brain that the person has consumed something hot. The brain responds to the burning sensation by raising the heart rate, increasing perspiration and release of endorphins.
So it seems that the health benefits of the chilli pepper are almost exhaustive and it is likely that further scientific studies will unearth further benefits in the prevention of disease and ailments that blight our 21st century existence. If you can stomach the spicy little fruit give them a try. Remember that there are different strengths so just incorporate a small amount of a milder chillies into your cooking at first. And remember, that there are many other natural foods that have been proven to have health giving properties, such as garlic, onions and tomatoes, so do your research and enjoy good health.
The science bit about chillies
The substances that give chilli peppers their spicy intensity when eaten or applied topically are called capsaicins (8-methyl-N-vanillyl-6-nonenamide) and several related chemicals, collectively called capsaicinoids. When consumed, capsaicinoids bind with pain receptors in the mouth and throat that are responsible for sensing heat. Once activated by the capsaicinoids, these receptors send a message to the brain that the person has consumed something hot. The brain responds to the burning sensation by raising the heart rate, increasing perspiration and release of endorphins.
So it seems that the health benefits of the chilli pepper are almost exhaustive and it is likely that further scientific studies will unearth further benefits in the prevention of disease and ailments that blight our 21st century existence. If you can stomach the spicy little fruit give them a try. Remember that there are different strengths so just incorporate a small amount of a milder chillies into your cooking at first. And remember, that there are many other natural foods that have been proven to have health giving properties, such as garlic, onions and tomatoes, so do your research and enjoy good health.
What is an endorphin? Endorphins ("endogenous morphine") are produced in the pituitary gland during exercise, pain, excitement, love, orgasm and during the consumption of spicy food, and they resemble an opiate, such as morphine in their abilities to produce pain relief and a feeling of well-being.
The terminology used for the scientific studies of chilli peppers can get, well, very scientific. There have been several studies involving capsaicin, which basically alters the structure of energy production within the human body, which is why we get so hot after eating them. Chillies vary in heat and are measured in Scoville heat units (SHU), which is the number of times a chilli extract must be diluted in alcohol and sugared water for it to lose its heat. Bell peppers rank at 0 SHU, New Mexico green chillies at about 1,500 SHU, jalapeños at 3,000–6,000 SHU, and habaneros at 300,000 SHU.
History lesson
If we skip to a history lesson now, we know that since ancient times, chillies, both fresh and in the form of cayenne pepper, have been used by healers to cure a variety of ailments. They have been used externally to relieve pain and internally to cure anything from yellow fever to the common cold.
Nowadays studies have proven the following health benefits of chilli peppers.
Nowadays studies have proven the following health benefits of chilli peppers.
Capsaicin provides pain relief
Again it is down to the capsaicin. Ointments made from the active ingredient have been found to relieve the pain of arthritis and shingles when applied externally, and, taken internally, capsaicin triggers the release of endorphins in the brain, which has a pain relieving effect similar to that of morphine. Capsaicin has also been found to provide effective pain relief without the numbing effect usually associated with anaesthetics, and the inability in some cases, to operate machinery, along with the usual sedative effects some painkillers cause. Research atHarvard University recently announced that they believe capsaicin can be used to target pain receptors, without affecting nerve cells and causing the side effects mentioned above.
Anti-cancer properties of chilli peppers
The health-promoting properties of this plant are not confined to its pain relieving properties. A single pepper has been found to contain a full day's supply of beta carotene and nearly twice the recommended daily allowance for vitamin C, as I mentioned in the introduction. Beta carotene and vitamin C are invaluable in the fight against cancer.
Prostate Cancer Research published a study in March 2006 which concluded that capsaicin helped stop the spread of prostate cancer. The Capsaicin found in chillies triggered the death in both primary type cells in prostate cancer .
"It also dramatically slowed the development of prostate tumours formed by those human cell lines grown in mouse models" said Soeren Lehmann, M.D., Ph.D., a visiting scientist at the Cedars-Sinai Medical Center and the UCLA School of Medicine.
The wonderfully scientifically named compound that gives chilli peppers their heat – capsaicin (8-methyl-N-vanillyl-6-nonenamide) – has been found in laboratory tests to inhibit the growth of prostate cancer cells. In studies carried out on animals it was found that tumours got smaller when they were given doses of chilli. It appears that capsaicin causes cell death by attacking the respiratory centres of cells.
Capsaicin is produced in glands at the stem end of the chilli pepper pod. It belongs to a group of compounds called vanilloids, which bind to proteins in the respiratory centres of cancer cells, causing the cells to die. The compounds do not harm respiratory centres in healthy cells because their biochemistry is quite different from that of those in a cancer cell.
Chilli lowers blood sugars
Eating chillies can have a very positive impact on people who are overweight or suffer from diabetes. According to a team of researchers at The University of Tasmania, whose research was published in the American Journal of Clinical Nutrition in July 2006, the normal eating of chillies can help significantly control insulin levels after eating a meal.
The data they collected was able to prove that after eating chillies, the amount of insulin needed to lower the body's blood sugar level following a meal was reduced by an incredible 60%.
The exact way in which chillies act to reduce the need of insulin by this amount is not yet fully understood, but is welcome health news for diabetes sufferers who can control their insulin levels more effectively through diet.
Chillies provide pain relief and can reduce inflammation as I have already outlined because of their special ingredient, capsaicin which contains a Neuropeptide associated with the inflammatory process which alters the make-up of plasma proteins, have been reported in patients with auto-inflammatory diseases such as rheumatoid arthritis.
The regular intake of chillies can help to minimise the effects these diseases have on the body. Capsaicin also has antibacterial and anti-inflammatory properties, which lend themselves perfectly to the relief of conditions such as irritable bowel, diabetes and psoriasis.
Therapeutic and respiratory
Many studies now reveal that chillies can have a therapeutic effect on the body, allowing one to relax more easily. Again it is all to do with the endorphins. Capsaicin blocks a natural chemical called Substance P, which is involved in the transmission and perception of pain. As a result chillies can be useful in relieving and preventing common problems such as headaches, migraines and discomfort caused by sinus problems, allowing a person to relax more easily.
No doubt you would have noticed the almost immediate relief of congestion, after eating a good hot curry if you have a cold.
Eating chillies boosts metabolic rate and will help you lose weight
Chillies help to burn fat because capsaicin is also a thermogenic compound, and increases the metabolic rate, which aids in the fat burning process. Studies reveal that eating chillies can raise your metabolic rate by up to 23% for about 3 hours. So taken with plenty of exercise and a healthy diet, chillies can help you achieve a better appearance as well as better health.
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