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Review Article

Fundam Appl Agric. 2017; 2(2): 227-232

Nutritional Benefits and Pharmaceutical Potentialities of Chili: A Review

Swapan Chakrabarty; A K M Mominul Islam; A K M Aminul Islam.

Chili (Capsicum spp.) is used in almost every cuisine as spices for its pungency, color and flavor. Both green and red chilies are used for preparing different palatable item such as chili chicken, chili paneer, chili sauce, chili jam etc. The plethora of nutritional and medicinal quality gives it an extra importance. Chili contains high amount of vitamin C and other vitamin such as vitamin A, vitamin B6, vitamin K and minerals like calcium, magnesium, folate, potassium, thiamin, iron, copper etc. Capsaicin is the main bioactive compound in chili which is responsible for its pungent taste and various health benefits. Capsaicin has diverse uses in pharmaceuticals that are attributed to relief of pain, anti-arthritic, anti-bacterial, anti-inflammatory, anti-rhinitis, and analgesic properties. It has also prominent role as an immunity booster for the management of cardiovascular diseases, type-2 diabetes, obesity and stops the spread of prostate cancer. The consumption of chili is reported to be related with reduced death of human being. Therefore, chili may be the beneficial component of daily diet.

Key words: Bioactive;Capsaicin;Anti-arthritic;Anti-inflammatory;Cardio-vascular;Obesity;Diabetes

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American Journal of Physiology, Biochemistry and Pharmacology


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