Health Tips
Fight Inflammation
Chili peppers contain
a substance called
capsaicin, which
gives peppers their
characteristic pungence,
producing mild to intense
spice when eaten.
Capsaicin is a potent
inhibitor of substance
P, a neuropeptide associated
with inflammatory processes.
The hotter the chili pepper,
the more capsaicin it contains.
The hottest varieties include
habañero and Scotch bonnet
peppers. Jalapeños are next
in their heat and capsaicin
content, followed by the
milder varieties, including
Spanish pimentos, and Anaheim
and Hungarian cherry peppers.
Capsaicin is being studied as
an effective treatment for sensory
nerve fiber disorders, including pain
associated with arthritis, psoriasis,
and diabetic neuropathy.