Red chilli/Lal Mirch - Health benefits, application, chemical constituents, side effects and many more

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Red Chilli/Lal Mirch 

India is the world's largest producer, consumer and exporter of chili peppers. It is one of the important commercial crops and a major constituent of Indian diet. It has green color and attain red color on ripening.Chili peppers produces alkaloid compound, capsaicinoids, responsible for the hotness. Chili also contain carotenoids, phenols, foliates and oxidative product which show many biological activities in the human body and other spices have long been used to color, flavor and preserve foods, as well as for medicinal purposes. It is commonly called as Red Chilli, Lal mirch/mirchi


Properties and Benefits

Rasa (Taste) – Katu (Pungent)

Guna (Qualities) – Laghu (Light for digestion), Ruksha (Dry in nature), Teekshna (Strong)

Taste conversation after digestion – Katu (Pungent)

Veerya (Potency) – Ushna (Hot)

Effect on Tridosha – Reduces vitiated Kapha & Vata dosha but increases Pitta 

            Click here to explore more information about Tridosha (vata-Kapha-Pitta)

Arochareta – useful in aruchi – anorexia 

Vipachini – digestive, does ama pachana Shonita pitta karini – causes Raktapitta – increases bleeding tendency

Medohara – decreases fat content 

Akshihara – not good for eyes 

Nidrahara – decreases sleep (due to pitta increasing effect) 

Analamandya hara – relieves weak digestion. Improves digestion strength 

Visuchikam kruntati – can cause diarrhea, vomiting 



Phytochemical constituents

chili peppers are good sources of bioactive compounds, such as carotenoids (lutein, β-carotene, β-cryptoxanthin, zeaxanthin, violaxanthin, capsanthin and capsorubin), vitamins C and E, and phenolic compounds, such as flavonoids (quercetin, luteolin and phenolic acids) and capsaicinoids

It is a good source of minerals like iron, magnesium and potassium, vitamins like A, C, B, E and P and dietary fibers. 

Carotenoids are powerful antioxidant agents. They act on a wide range of oxidizing radicals through the electron transfer process. Their antioxidant properties are usually associated with the capacity to remove free radicals and single oxygen. The interaction of carotenoids with reactive  species (ROS) can be carried out through oxidation, reduction, hydrogen atom abstraction or additional reactions. 

Capsaicin (8-methyl-N-vanillyl-6-nonenamide) is a major component of chili, which is a common food ingredient worldwide. It can stimulate the transient receptor potential vanilloid 1 (TRPV1) receptors in the gastrointestinal tract and can produce pain and a burning sensation in humans

Chili pepper has lanostenol and lanostenol as steroids. Capsicosides A, D and proto-dega Lactotignin are steroidal glycosides present in Green Chilli



Uses, Remedies, Benefits and Application 

1) The paste of bell pepper is mixed with butter and applied over the joint area affected with pain and swelling. 


2) Small pills are prepared from the paste of the Bell pepper along with Camphor and Asafetida and given in the condition of cholera as part of treatment. 

                  Click here to explore more about Camphor


3) Capsicum has a tonic and carminative action.


4) The paste of the fruit of Capsicum annuum is applied with paste of sandalwood over forehead to treat headache. 

             Click here to explore more about Sandlewood


5) Capsicum fruits have been used traditionally as flavoring agents and appetite stimulators, and also for the treatment of muscle pain and toothache, parasitic infections, rheumatism, wound healing, coughs and sore throat. Moreover, chili peppers also have antiseptic, antimetastatic, antifungal, antiviral, anti-inflammatory, and immunomodulatory effects, all of which are associated with their antioxidant properties


6) The paste prepared from the fruit of Katuveera is applied over the area bitten by dog to relieve pain and swelling. 


7) Red chilli, when included in your diet, often helps in preventing the stomach aches and cramps. Mirchi also stimulates the production and flow of saliva and other secretions in the stomach, thus helping the overall process of digestion.


8) It can enhance your metabolism by increasing your body’s heat, thus helping you burn more calories than usual. It usually grows and improves the process called diet-induced thermogenesis to help boost your metabolism.


9) Capsaicin, the active ingredient of green chili, acts as a selective agonist for the transient receptor potential vanilloid selective agonist for the ingredient receptor potential vanilloid (TRPVI) receptor present on afferent neurons. These receptor are found to be responsible for analgesic effect.


10) Its beneficial health properties are due to its abundance and variety of bioactive components, such as carotenoids, capsaicinoids, and vitamins.


11) The powder of bell pepper is mixed with honey or sugar candy or Jaggery and taken in a dose of 3-5 g to relieve sore throat and improve the voice. 

              Click here to explore more about Honey🍯

              Click here to explore more about Jaggery


12) Oleoresin capsicum is used in pain balms and vaporubs. 


13) The powder of the fruit is consumed in 2-3 g with buttermilk to improve the appetite and help in digestion. 


14) Dehydrated green chilly is a good source of vitamin ‘c’.


15) Regular intake of Katuveera in small quantity along with food as spice additive can prevent clotting of blood and is beneficial in cardiac patients. 


16) Chili pepper contains high amounts of beta -carotene vitamin A and vitamin C, Which help in building immune system of the body. Its active ingredient capsaicin also boosts the defense mechanism of the body


17) Dried chillies are very high in vitamin A. Red chillies are the great source of β-carotene. On drying, Chili loses most of its vitamin C and increases vitamin A content by 100 times. Vitamin A is a powerful anti-oxidant and anti-inflammatory agent.

                Click here to explore more about Antioxidant and Free radicals


18) The powder of red chilly and dried chilly is used as spice in many cuisines all over the world.




Side  effects

Excess intake of red chilli can cause ulcers in the stomach, oral cavity and hyper acidity.



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Refrence

Molecules. 2020 Dec; 25(23): 5573.   PMCID: PMC7729576

PLoS One. 2017; 12(1): e0169876.   PMCID: PMC5222470

Iran J Basic Med Sci. 2018 May; 21(5): 439–448.  PMCID: PMC6000222

Nutrients. 2020 Dec; 12(12): 3740.   PMCID: PMC7761989

Spices Board India, Ministry of Commerce & Industry, Govt. of India

J Food Sci Technol. 2015 Mar; 52(3): 1258–1271.   PMCID: PMC4348314

Int. J. Ayur. Pharma Research, 2016;4(4):53-59

Comments

  1. Ameya ThakurJuly 17, 2022 at 9:39:00 PM GMT+5:30

    Nice!!

    ReplyDelete
  2. AnnuAnushaJuly 25, 2022 at 10:39:00 PM GMT+5:30

    The three words that describe a Samosa experience. An experience that holds memories of our most loved snack. Of the slow crack of a piping hot Samosa , the gentle dip into a chutney & the hot fuzzy combo with a steaming chai. That’s the way… India’s SnacKing!
    order snacks online

    ReplyDelete

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