Health Benefits Of Chili to Kill Cancer Cells

Health Information » Health Benefits Of Chili to Kill Cancer Cells – Chili is a plant belonging to the Solanaceae plant family. This spicy fruit plants that are widely used as a cooking spice throughout the world. Chili plant species most commonly used include Capsicum annum, Capsicum frutescens, Capsicum chinense, Capsicum pubescens, Capsicum and baccatum.

Chillies contain a chemical compound called capsaicin (8-methyl-N-vanillyl-6-nonenamide). In addition, also contained a variety of compounds that are similar to capsaicin, called capsaicinoids.

Health benefits of chili. If chili is eaten, the compounds capsaicinoids bind with pain receptors in the mouth and esophagus that cause some stinging. Later this receptor sends a signal to the brain that say that something has eaten spicy. The brain responds to these signals by increasing the heart rate, increased sweating, and releases endorphins.

Red peppers contain vitamin C in large numbers, it also contains carotene (pro vitamin A). The content of these two substances are not too high on a yellow peppers and green.

Chili also has benefits for health, including:

- Capsaicin, the ability to kill cancer cells in mice in the laboratory.

- Recent studies indicate that capsaicin is able to lose weight in people who suffer from obesity.

- Capsaicin is used to kill nerve cells in the pancreas of mice with type 1 diabetes, this allows the cells that produce insulin to start making insulin again.

- Foods that contain chili able to slow down the occurrence of cardiovascular disease risk.

- Chili is considered capable of controlling microbial contamination in food.