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

 

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 bio...........................read more


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 go...........................read more



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 ca...........................read more



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) 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


8) The powder of red chilly and dried chilly is used as spice in many cui...........................read more




Side  effects

Excess intake of red chilli can cause ulc...........................read more



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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

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