Chili is a popular food enjoyed by many. From a nutritional perspective, it offers numerous health benefits:
Stomach health and aiding digestion
As mentioned earlier, chili stimulates the oral cavity and gastrointestinal tract, enhancing gastrointestinal motility, promoting digestive juice secretion, improving appetite, and inhibiting abnormal fermentation in the intestines. Some medical and nutrition experts in China have conducted surveys in provinces like Hunan and Sichuan, finding that these regions, where chili is widely consumed, have a much lower incidence of gastric ulcers than other provinces. This is because chili stimulates the release of prostaglandin E2 in the human body, which helps promote the regeneration of gastric mucosa, maintain the function of gastrointestinal cells, and prevent and treat gastric ulcers. Prevention of gallstones
Regular consumption of green bell peppers can help prevent gallstones. Green bell peppers are rich in vitamins, especially vitamin C, which can convert excess cholesterol in the body into bile acids, thus preventing gallstones. For those already suffering from gallstones, eating green bell peppers rich in vitamin C can help alleviate the condition. Improving heart function
"Health supplements" made with chili as the main ingredient, combined with extracts of garlic, hawthorn, and vitamin E, can improve heart function and promote blood circulation after consumption. Additionally, regular consumption of chili can lower blood lipids, reduce thrombus formation, and has a certain preventive effect on cardiovascular diseases. Lowering blood sugar
Jamaican scientists have experimentally proven that capsaicin can significantly lower blood sugar levels. Relieving skin pain
Studies have found that capsaicin can relieve skin pain caused by many diseases. Chili has a weight-loss effect
Chili contains a component that can effectively burn body fat and promote metabolism, thereby achieving a weight-loss effect. In the Japanese market, there are already various chili products suitable for women.
The following groups should eat less or no chili to avoid aggravating their conditions. Patients with hemorrhoids
Patients with hemorrhoids who consume large amounts of irritating foods like chili will stimulate the gastrointestinal tract, intensifying hemorrhoid pain and potentially causing symptoms such as bleeding. Hemorrhoid patients should drink more water, eat more fruits, and eat less or no chili. People with eye diseases
Patients with eye diseases such as conjunctivitis and keratitis will find their condition worsened by eating chili. During treatment, consuming large amounts of spicy foods like chili, ginger, garlic, pepper, and mustard can also affect the treatment's efficacy. Patients with chronic cholecystitis
Patients with chronic cholecystitis should avoid spicy foods like chili, white liquor, and mustard, as these foods stimulate gastric acid secretion, easily causing gallbladder contraction and inducing biliary colic. People with poor gastrointestinal function
Although eating chili can stimulate the appetite, for those with poor gastrointestinal function, consuming chili can cause inflammation of the gastrointestinal mucosa, so it should be avoided. People with "heat" symptoms (internal heat)
Individuals with symptoms of "heat" such as fever, constipation, nosebleeds, dry mouth and throat, and sore throat will find their symptoms worsened by eating spicy food. Postpartum women
During the first week postpartum, eating chili can not only cause the mother to "overheat," leading to symptoms like severe constipation, but it can also affect the infant, increasing the baby's internal heat. Patients with oral ulcers
The oral mucosa of patients with oral ulcers is sensitive to tastes like salty, spicy, sour, and bitter, and eating chili will intensify the pain.