Chilis, also known as chili peppers, are a popular hot and spicy food ingredient, which has been consumed around the world for centuries. Chilis come in many different varieties and are used in a variety of dishes to add heat, flavour, and colour. However, aside from being a delicious food ingredient, chilis are also known to possess a variety of health benefits. In this blog, we will take a look at 5 Health Benefits of Chilis, with references to back them up.

1. Chilis may help to boost metabolism and aid weight loss

One of the most commonly touted health benefits of chilis is their ability to boost metabolism and aid in weight loss. This is due to the presence of a compound called capsaicin, which is responsible for the fiery sensation that is felt when consuming chilis. Capsaicin has been shown to increase thermogenesis, which is the process of the body converting food into energy. This increased thermogenesis can lead to an increase in metabolism, which can help to burn calories and aid in weight loss. A study published in the Journal of Nutrition found that consuming capsaicin-rich breakfast meals led to an increase in energy expenditure, fat oxidation, and a reduction in appetite when compared to a placebo group.

2. Chilis may have anti-inflammatory properties

Inflammation is a natural response of the body to injury or infection, but chronic inflammation can lead to various health problems over time. Chilis have been shown to possess anti-inflammatory properties, which can help to reduce inflammation in the body. A study published in Critical Reviews in Food Science and Nutrition found that capsaicin has the potential to be a therapeutic agent for the treatment of various inflammatory diseases, including osteoarthritis, rheumatoid arthritis, and ulcerative colitis.

3. Chilis may help to improve cardiovascular health

Another health benefit of chilis is their potential to improve cardiovascular health. Capsaicin has been shown to possess various cardiovascular benefits, including reducing blood pressure and improving blood flow. A study published in the European Journal of Applied Physiology found that consuming capsaicin led to a significant reduction in blood pressure in healthy individuals. Another study published in the American Journal of Clinical Nutrition found that consuming capsaicin-rich meals led to improvements in vascular function in overweight adults.

4. Chilis may have anti-cancer properties

Cancer is one of the leading causes of death worldwide, and research has shown that chilis may possess anti-cancer properties. Capsaicin has been shown to inhibit cancer cell growth and induce apoptosis, which is programmed cell death. A study published in Cancer Research found that capsaicin inhibited the growth of prostate cancer cells and induced apoptosis in a mouse model. Another study published in Anticancer Research found that capsaicin inhibited the growth of colon cancer cells in a cell culture model.

5. Chilis may help to boost immunity

Lastly, chilis may also have the ability to boost immunity. Capsaicin has been shown to possess antimicrobial properties, which can help to fight off infections and boost immunity. A study published in the Journal of Ethnopharmacology found that capsaicin had significant antibacterial activity against various strains of bacteria. Another study published in the International Journal of Antimicrobial Agents found that capsaicin had antifungal properties and was effective against a range of fungal species.

In conclusion, chilis provide various health benefits, including aiding in weight loss, reducing inflammation, improving cardiovascular health, possessing anti-cancer properties, and boosting immunity. All these health benefits can be attributed to the presence of capsaicin in chillis. So, next time you are adding some spiciness to your food, know that you are giving your body an added boost of health benefits.

References:

1. Janssens, P. L. H. R., Hursel, R., Westerterp-Plantenga, M. S. (2013). Capsaicin Increases Satiety in Overweight Men and Women, The Journal of Nutrition, vol. 143, no. 3, pp. 447-453.

2. Surh, Y. J. (2002). Anti-tumor promoting potential of selected spice ingredients with antioxidative and anti-inflammatory activities: a short review, Food and Chemical Toxicology, vol. 40, no. 8, pp. 1091-1097.

3. Srinivasan, K. (2016). Biological Activities of Red Pepper (Capsicum annuum) and Its Pungent Principle Capsaicin: A Review, Critical Reviews in Food Science and Nutrition, vol. 56, no. 9, pp. 1488-1500.

4. Tjønneland, A., Olsen, A., Boll, K., et al. (2009). Study design, exposure variables, and socio-economic determinants of participation in Diet, Cancer and Health: a population-based prospective cohort study of 57,053 men and women in Denmark, Scandinavian Journal of Public Health, vol. 37, no. 2, pp. 147-149.

5. Zamani Moghaddam, A. K., Nazari, M., Rostami Rad, M., et al. (2014). Antibacterial activity of capsaicin against oral streptococci, Journal of Ethnopharmacology, vol. 154, no. 1, pp. 146-15