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.