CAPSICUM

CAPSICUM-THE HEALTH BENEFITS

   Capsicum is widely popular vegetable used in various dishes, also considered as fruits in somewhere. It is consumed as raw or baked or cooked. In curry it create something sweet pungent flavour. It is also used as spices in many countries.  

      Capsicum consists of ripe fruit of the plant known as Capsicum annum belonging to the family of Solanaceae.

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      Capsicum consists of 0.5-0.9% colourless,crystalline principle known as capsaicin. The fruit also contains fixed oil, protein and some pigments of capsanthin ans carotene. Those pigments are responsible for its red colour. The other contents i.e. thiamine and ascorbic acid are also found in the fruit. The pungent taste of the fruit is present due to its capsaicin. 

• It is used as a carminative, a stomachic, an appetizer. It is used as a counter irritant in the treatment of rheumatism, lumbego and neuralgia.

• The active constituents can help improve the metabolism of the body by diminishing triglycerides, stored as a fat content in blood cell. It also help to keep away extra calorie. Capsicum also stimulates the secretion of digestive juices which increase the digestion capability. It also help to control the cholesterol level in blood serum. 

• Capsicum is excellent source of antioxidants such as vitamin A and vitamin C. They help to remove the free radical compound; thus is useful in the treatment of osteoarthritis, bronchial asthma, several cardiovascular disease.

• The active constituent capsaicin present in capsicum is found to have a good anti-carcinogenic property. It resist the combination of carcinogen with DNA. So, you must consume it with salad to stay away from cancer.

• The capsaicin helps to provide the relief in pain in case of postoperative trauma or herpes zoster. 

    You should keep the capsicum in salad or curry to improve your health benefits.