Amazing Health Benefits of Pepper

Peppers are popular spices used in many different regional styles of cooking and they have been used medically for thousands of years. Peppers boost an impressive nutrition profile, which include a variety of antioxidants that are beneficial for your health. There are different types of peppers which includes; cayenne pepper (chili pepper). Black pepper, green pepper, white pepper, bell pepper.

Many people consider cayenne peppers to be king of medical herbs. In fact, these peppers have been used for so many years to treat many health problems. Not only do they have medical properties, are also great for cooking and contain several beneficial nutrients.

1.    May Lower Blood Pressure

Per tablespoon, chili pepper contains 3% of potassium which contribute to reduction of hypertension by balancing out the negative effects of salt. Also, pepper has an active ingredient that helps I relaxing blood vessels, while maintain proper blood flow.

2.    Can Help One’s Eyes Health

One tablespoon of pepper contains 44% of Vitamin A which is known for improving eye sight and preventing night blindness and also prevents development of macular degeneration, the main causes of which are aging and infections.

3.    Can Help Individual Fight Infections

Chili pepper contains 7% of vitamin C daily requirement per tablespoon. Vitamin C is a powerful water-soluble antioxidant that helps the body develop resistance against infectious agents and eliminates cancer causing free radicals in the body.

4.    Helps Fighting Cold Allergy or Common Cold Problems

Cayenne pepper contains an active ingredient called Capsaicin which activates mucous membrane of the nose and it opens nasal passage and reduces Sinusitis. The Health and wellness website Earthlink, for example, says you can treat sinus infection by snorting red pepper powder or by swabbing the inside of your nose with a cotton swab dipped in pepper.

5.    May Reduce Cancer Risk

Cancer is a disease characterized by uncontrollable cell growth. The capsaicin present in red pepper shows promise reducing the risk of cancer. It may do this by attacking many different pathways in cancer cell growth process. In fat, studies have shown that capsaicin can slow the growth of cancer cells and even cause cell death for many different types of cancer, including prostate, pancreatic and skin cancer.    

 An epidemiological study has shown that Indian and Mexican people have lower rates of getting cancer due to their daily consumption of spicy foods.