Wednesday, January 09, 2008

Chili Pepper Reduces Risk of Cancer | Heart Disease

A recent study has shown that chili pepper has the potential of reducing the risk of deadly diseases. Such life threatening ailments include cardiovascular diseases and cancer as well as cataract and macular degeneration. There are significant properties of chili pepper, whose scientific name is Capcicum frutescens that are carefully being studied is various medical laboratories worldwide.

The chili pepper is among the plants that is being planned to become a supplement promoted as a means of natural alternative to various medicines. The fruit of the chili pepper is commonly used as a spice and condiments, while it’s leaves are consumed as vegetables. Chili peppers also has a reputation of being a herbal plant to ease rheumatism and arthritis and is likewise an effective cure for toothache, flatulence and dyspepsia.

Phytochemicals are what people need to stay healthy. They are naturally occurring compounds that are abundant in chili peppers, vegetables, fruits and other plant species. They act as anti-oxidants, which can metabolize free radicals. Anti-oxidants are vitamins minerals or other nutrients that counteract the harmful effects of free radicals.



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