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Chili benefits-סגולות החריף

עודכן: 30 במאי 2020

Mocheros and hot peppers benefits.

Mocheros brings back quality – void of harmful chemicals and sugars and, by doing that, return the complement of natural, healthy, and *bio-active elements to the human body. Equally important: To delight the world’s keen lovers of spiciness.

Hot peppers ( chili, Aji ), in its different varieties, contains up to seven times the vitamin C level of an orange and offers a range of health benefits, including fighting sinus congestion, aiding digestion and helping to relieve migraines and muscle, joint and nerve pain.

It is also a good source of vitamins A and E, beta-carotene, folic acid, and potassium.

hot peppers have long been used to reduce food micro-contamination and are considered a potential metabolism booster of the immune system and wonderful for weight loss.

Several works of research have revealed that it may play a role in treating lung and prostate cancer and leukemia.

Vitamins and Minerals

Chilies are rich in various vitamins and minerals.

However, since they are only eaten in small amounts, their contribution to the daily intake is very small.

  • Vitamin C: Chili peppers are very high in vitamin C. Vitamin C is a powerful antioxidant, important for wound healing and immune function.

  • Vitamin B6: A family of B-vitamins, some of which have important functions in energy metabolism.

  • Vitamin K1: Also known as phyllo-Quinone, vitamin K1 is essential for blood clotting and healthy bones and kidneys.

  • Potassium: An essential dietary mineral that serves a variety of functions in the body. Adequate intake of potassium may reduce the risk of heart disease.

  • Copper: Often lacking in the Western diet, copper is an essential antioxidant trace element, important for strong bones and healthy neurons.

  • Vitamin A: Red hot peppers are high in beta-carotene, which is converted into vitamin A in the body.

  • very high in antioxidant carotenoids, which are linked with numerous health benefits.

* Main bioactive plant compounds in chilies:

  • Capsanthin: C40H56O3, The main carotenoid in hot peppers, responsible for their red color, and often accounting for up to 50% of the total carotenoid content. Its powerful antioxidant properties appear to exert a potent inhibitory effect on colon carcinogenesis.

  • Violaxanthin: C40H56O4, The major carotenoid antioxidant in yellow hot peppers, accounting for 37-68% of the total carotenoid content

  • Lutein: Most abundant in green (immature) hot peppers, the levels of lutein decrease with maturation. High consumption of lutein has been linked with improved eye health

  • Capsaicin: C18H27NO3, One of the most studied plant compounds in hot peppers. It is responsible for their pungent (hot) flavor and many of their health effects. It immediately puts you in a better mood by boosting endorphins in the brain that make you feel happier and less stressed.

  • Sinapic acid: Sinapic Acid works against Oxidative Stress-Induced Diseases and Aging. Sinapic acid and its derivatives, particularly 4-vinylsyringol, are interesting natural compounds that have the potential to express various health benefits, that is, antioxidant, anti-inflammatory, anticancer, anti-mutagenic, anti-glycemic, neuroprotective, and antibacterial activities. Moreover, further extensive and targeted studies are required to explain the relationship between the plasma concentrations of Sinapic acid, in a therapeutic dose, and the therapeutic outcomes.

  • Ferulic acid: Similarly, to Sinapic acid, ferulic acid is an antioxidant that may help protect against various chronic diseases. The antioxidant contents of mature (red) hot peppers are much higher than that of immature (green) hot peppers ​

Bottom Line:

Hot peppers are rich in antioxidant plant compounds. Reduce blood pressure and cholesterol. Reinforces the immune system, inhibit carcinogenic activities, improves your peristaltic and gut function, improves your memory, Boots endorphins, and make you happier and less stressed.

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