Comments on the benefits of peppers by Danielle Blondeau

Comments on the benefits of peppers by Danielle Blondeau

Benefits of chili

Chili peppers belong to the same family as sweet peppers. These are known for their strong taste and the fact that they enhance our dishes. Peppers, green, red xx are eaten fresh, dried, crushed or powdered. The latter, full of various nutrients, are also allies of our health.

Rich in nutrients

Chili peppers are full of healthy elements, including:

  • Iron: Every cell in our body contains iron. Essential for the transport of oxygen and the formation of red blood cells in the blood. However, iron of plant origin is absorbed more poorly by the body than that contained in foods of animal origin. However, iron can be more easily absorbed when mixed with vitamin C.
  • Vitamin C: Vitamin C is certainly an antioxidant, but it also supports the good health of our bones, cartilage, teeth and gums. Last but not least, it also protects against infections, promotes iron absorption and aids healing.
  • manganese : The latter facilitates a dozen different metabolic processes. It also helps fight free radicals.
  • Copper : Copper is involved in the formation of hemoglobin and collagen.
  • Vitamin B6 : It is involved in the metabolism of proteins and fatty acids as well as in the synthesis of neurotransmitters. It promotes the production of red blood cells, allowing them to carry more oxygen. It also converts glycogen into glucose and contributes to the proper functioning of the immune system.
  • Vitamin K : Vitamin K helps in the synthesis of proteins involved in blood clotting. It also helps in bone formation. And finally, remember that it is naturally produced by the bacteria present in the gut.


Thanks manganese, vitamin E and quercetin, which it contains, pepper protects cells from free radicals, which is why it is an excellent ally of antioxidants. It also reduces the risk of cardiovascular disease and some cancers, such as colorectal cancer and prostate cancer.

It helps to lose weight

It is capsaicin that is responsible for the pungent heat sensation found in peppers. Capsaicin is a fat burner that transforms the white fat cells that are responsible for excess weight. In addition, spiciness accelerates the feeling of satiety: therefore we eat less.

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