Chili pepper have the effects of promoting digestion, enhancing metabolism, relieving pain, antioxidation, and improving cardiovascular health. The main active ingredient in chili pepper, capsaicin, works by stimulating the secretion of digestive juices, accelerating fat breakdown, inhibiting pain transmission, clearing free radicals, and regulating blood lipids
Chili pepper can stimulate the oral and gastrointestinal mucosa, promote the secretion of saliva, stomach acid, and pancreatic juice, and enhance gastrointestinal motility. This effect helps to improve loss of appetite and functional dyspepsia, and has a certain relieving effect on bloating and belching caused by stomach cold. Excessive intake may worsen symptoms of gastritis or ulcers.
Dried chilli increases thermogenesis by activating TRPV1 receptors, which can increase basal metabolic rate by about 10% for 3-4 hours. This thermogenic effect can promote fat oxidation and decomposition, and has an auxiliary effect on weight management. Metabolic enhancement is accompanied by increased sweating, and attention should be paid to replenishing water.
Dried chilli can consume substance P in nerve endings and block the transmission of pain signals. When applied topically, it has a relieving effect on neuropathic pain and osteoarthritis pain, and should be used continuously for 2-4 weeks to take effect. Oral administration can produce analgesic effects by stimulating the release of endorphins, which is helpful for mild headaches or muscle soreness.
Dried paprika are rich in vitamin C, carotenoids, and flavonoids, with 144 milligrams of vitamin C per 100 grams of red dried paprika. These ingredients can neutralize free radicals, reduce oxidative stress damage, and lower the risk of DNA mutations. Its antioxidant activity has potential value in preventing atherosclerosis and some tumors.
Dried paprika can reduce blood viscosity, inhibit platelet aggregation, and reduce the risk of thrombosis. Long term moderate intake helps regulate low-density lipoprotein cholesterol levels and maintain endothelial function. Epidemiological studies have shown that chili consumers have a 13% reduction in cardiovascular disease mortality rates.
It is recommended to control the daily intake of fresh dried paprika within 50 grams and avoid eating them on an empty stomach. Hypertensive patients should pay attention to choosing low sodium chili products, and those with gastrointestinal allergies should consume them without seeds. Can be paired with nuts or olive oil rich in vitamin E to enhance the absorption of fat soluble nutrients. Moderate consumption of dried paprika after exercise can help with lactate metabolism, but it should be strictly avoided during acute gastroenteritis attacks. It is recommended to consult a nutritionist or physician before using chili products for special populations.
Post time: Aug-06-2025
