Various Benefits of Chili to Your Health

Traditional Medicine (Chili)

Chili is a plant belonging to the Solanaceae plant family. Plants that spicy fruit is used extensively as a spice in cuisines throughout the world. Chili plant species most commonly used include Capsicum annuum, Capsicum frutescens, Capsicum chinense, Capsicum pubescens, and Capsicum baccatum.
Chillies contain a chemical compound called capsaicin (8-methyl-N-vanillyl-6-nonenamide). In addition, also contained a variety of compounds similar to capsaicin, called capsaicinoids.
If the chili eaten, these compounds capsaicinoids bind to receptors in the mouth and throat pain that cause some stinging. This receptor then sends signals to the brain that say that something has eaten spicy. This signals the brain responds by increasing heart rate, increasing transpiration, and releases endorphins.
Red chili peppers contain vitamin C in large quantities, also contain carotene (pro vitamin A). The content of these two substances are not too high on the yellow pepper and green.

Traditional Medicine (Chili)

 Chili also has benefits for health, including :
a. Capsaicin, the ability to kill cancer cells in mice in the laboratory (1).
b. Recent studies indicate that capsaicin is able to lose weight in people who suffer from obesity (2).
c. Capsaicin is used to kill nerve cells in the pancreas of rats with diabetes type 1, this allows the cells that produce insulin to start making insulin again (3).
d. Foods that contain chilli able to slow down the occurrence of cardiovascular disease risk (4).
e. Chili is considered capable of controlling microbial contamination in food (5).
f. Some studies suggest that capsaicin has a protective benefits of anti ulcer in the stomach infected with the bacteria H. pylori (6), (7), (8).

Referensi

1. Athanasiou A, Smith PA, Vakilpour S, et al (2007). "Vanilloid receptor agonists and antagonists are mitochondrial inhibitors: how vanilloids cause non-vanilloid receptor mediated cell death". Biochem. Biophys. Res. Commun. 354 (1): 50–5

2. Hsu CL, Yen GC (2007). "Effects of capsaicin on induction of apoptosis and inhibition of adipogenesis in 3T3-L1 cells". J. Agric. Food Chem. 55 (5): 1730–6

3. Razavi R, Chan Y, Afifiyan FN, et al (2006). "TRPV1+ sensory neurons control beta cell stress and islet inflammation in autoimmune diabetes". Cell 127 (6): 1123–35.

4. Ahuja KD, Ball MJ (2006). "Effects of daily ingestion of chilli on serum lipoprotein oxidation in adult men and women". Br. J. Nutr. 96 (2): 239–42.

5. Billing J, Sherman PW (1998). "Antimicrobial functions of spices: why some like it hot". The Quarterly review of biology 73 (1): 3–49.

6. Lee IO, Lee KH, Pyo JH, Kim JH, Choi YJ, Lee YC (2007). "Anti-inflammatory effect of capsaicin in Helicobacter pylori-infected gastric epithelial cells". Helicobacter 12 (5): 510–7.

7. Satyanarayana MN (2006). "Capsaicin and gastric ulcers". Critical reviews in food science and nutrition 46 (4): 275–328.

8. O'Mahony R, Al-Khtheeri H, Weerasekera D, et al (2005). "Bactericidal and anti-adhesive properties of culinary and medicinal plants against Helicobacter pylori". World J. Gastroenterol. 11 (47): 7499–507.