Chillies

 Chillies Chemical constituents :

  1. Energy: 318Kcal/100gm (4)

  2. Vitamins: Specially high in vitamins A & C. Also contain vitamin B complex, E & K. (4)

  3. Alkaloid compounds ( capsaicinoids): capsaicin, capsanthin and capsorubin (responsible for hot flavour). These compounds also have antioxidant activity.(7)

  4. Rich in antioxidants like vitamin A, and flvonoids like beta-carotene, alpha carotene, lutein, zeaxanthin, and cryptoxanthins. (4) These are destroyed significantly during processing viz milling and drying upto 42-81% (5).

  5. Minerals like calcium(148mg) , potassium (2014mg) , manganese (2mg) , iron (7.8mg), phosphorus (293mg), zinc (2.48mg), selenium (8.8mcg) and magnesium  (152mg). All values are per 100gm(4)

  6. Volatile aroma compounds: hexanal, 2-isobutyl-3-methoxypyrazine, 2,3-butanedione, 3-carene,trans-2-hexenal and linalool, (1)

Uses:

  1. Helps in weight reduction: It Increases Metabolic rate by converting ATP energy into heat energy. It also decreases the oroceacal transit time significantly (6). It also stimulates carbohydrate oxidation at rest and during exercise(9).

  2. DM, 

  3. Anti cancer (supress pancreatic cancer & stop spread of prostate ca), 

  4. Relaese endorphins (feel good hormone), 

  5. Relieve pain: A capsaicin cream has been  proven useful in preventing chronic pain associated with post-herpetic neuralgia, diabetic neuropathy, and other pain syndromes.(2)

  6. Decongestant, 

  7. Anti inflammatory, 

  8. Antibacterial, 

  9. Capsaicin may inhibit the absorption of lipid in the gastrointestinal tract.(8)

  10. Prevents thromboembolism: It  increases fibrinolytic activity by increasing antithrombin III and decreasing plasma fibrinogen thus causing hypocoagulability of blood (10).

The hottest parts of a chilli are its seeds and white pith, which should be removed if you want a dish that is not too hot. Adverse effects Ca stomach :Certain chemical compounds like aflatoxin (fungal mold), found in spoiled chilies have been known to cause stomach, liver and colon cancers.

References:


  1. http://www.sciencedirect.com/science/article/pii/S0889157504000250

  2. http://www.tandfonline.com/doi/abs/10.1300/J044v03n02_08

  3. http://en.wikipedia.org/wiki/Chili_pepper#Species_and_cultivars

  4. http://ndb.nal.usda.gov/ndb/foods/show/251?fg=Spices+and+Herbs&man=&lfacet=&count=&max=25&sort=&qlookup=&offset=25&format=Full&new=

  5. http://www.ingentaconnect.com/content/iafp/jfp/1997/00000060/00000007/art00018

  6. http://www.jacn.org/content/11/2/228.short

  7. http://www.cabdirect.org/abstracts/20073139179.html;jsessionid=7171C759D71B723E5AE6A817E519E410?gitCommit=4.13.29

  8. http://europepmc.org/abstract/MED/10526778/reload=1;jsessionid=S7orBYVksyothN0iQ425.2

  9. http://europepmc.org/abstract/MED/9139174

  10. http://ajcn.nutrition.org/content/35/6/1452.short


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