Health Benefits of Chillies
Chilli peppers may have cancer-fighting properties
Recent research shows a compound in chillies may help destroy cancer cells.
Chillies are a small, pungent, hot variety of capsicum (pepper) first cultivated in South and Central America over 5000 years ago.
Suppressing cancer cells
Red chilli peppers have been linked with suppressing pancreatic cancer cells. More recently, a study suggests they may be able to help stop the spread of prostate cancer.
The compound that gives chilli peppers their heat – capsaicin (8-methyl-N-vanillyl-6-nonenamide) – has been found in laboratory tests to inhibit the growth of prostate cancer cells. In studies carried out on animals it was found that tumours got smaller when they were given doses of chilli. It appears that capsaicin causes cell death by attacking mitochondria – the respiratory centres of cells.
Capsaicin is produced in glands at the stem end of the chilli pepper pod. It belongs to a group of compounds called vanilloids, which bind to proteins in the mitochondria of cancer cells, causing the cells to die. The compounds do not harm mitochondria in healthy cells because their biochemistry is quite different from that of cancer cell mitochondria.
Chilli compounds have not yet been tested on humans who have cancer.
Safety
Because they have formed part of normal diets for many years, chilli peppers are safe to eat in small quantities. However, high intakes of very hot chilli have been linked with stomach cancers in India and Mexico, so self-medicating with chilli is certainly not advised.
As well, a study carried out in Australia suggests that many chilli products may be contaminated with high levels of aflatoxin, a chemical known to cause liver cancer, although fresh chillies are free of this problem.
Other benefits
Apart from their possible cancer-fighting abilities, chillies contain high levels of vitamin C and vitamin A, both important immune system boosters, as well as some of the B vitamins and vitamin E, a fat-soluble vitamin that is an antioxidant.
Chillies communicate their hotness by fooling the body into experiencing “pain” when the active chemical, capsaicin, mentioned above, fits onto mammalian pain receptors. We may enjoy the “pain” because it causes endorphins (chemicals that create pleasurable sensations) to be produced.
Birds do not have the same pain receptors as mammals. They can eat chillies and, in nature, propagate them by spreading their seeds.
Preparing chillies for people to eat requires care as their strong, sharp oil can irritate skin and, especially, eyes. The hottest parts of a chilli are its seeds and white pith, which should be removed if you want a dish that is not too hot.
