मिर्च की न्यूट्रास्युटिकल क्षमता और स्वास्थ्य लाभ

Chili is one of the most important vegetable cum spice crops in the world. Green chili is used as vegetable whereas ripe dried fruits as spice because of their pungent test and appealing colour and flavours.

Indian chilli is considered world famous for colour and pungency. The North Eastern region of India, is considered as ‘hot spots’ for different land races. Some of them like ‘Bhut Jolokia’, Dalle Khursani recorded among the top pungent type in the world.

Many varieties have been developed which differs according to growth habit, size, shape, color, yield, pungency and preference of customer. Chili is a good source of vitamin A and C used in different food and beverage industries.

It contains oleoresin which permits better distribution of colour and flavour in foods. The details bioactive compounds present in chilli and their health benefits are discussed hereunder.

Bioactive compounds in chilli and their health benefits

Capsaicinoids

The pungency of chilli is due to capsaicins which belong to capsaicinoides and mainly present in the placenta of the fruit. Dehydrocapsaicin is the second most prevalent capsaicinoid of chilli.

The seeds do not contain capsaicin but they occasionally absorb capsaicin because of their proximity to the placenta. The capsaicin has diverse prophylactic and therapeutic uses in Allopathic and Ayurvedic medicine and can directly reduce various free radicals.

It has antioxidant, anticancer, antiarthritic and analgesic properties. In plants it is interesting to mention that capsaicinoids help to protect chilli fruits from Fusarium wilt disease.

Carotenoid

Carotenoids in ripe chilli present as capsanthin, lutein zeaxanthin, violaxanthin. The red colour in chilli is due to presence of capsanthin and capsorubin whereas yellow colour is due to beta-carotene and violexanthin.

Capsanthin is a potential antioxidant and shown to be free-radical scavenger. Besides, capsanthin reduces the risk of cancer and cardiovascular diseases.

Anthocyanin

The primary pigment in purple and black chilli is anthocyanin and the pigment in black fruits is more than purple fruits. Anthocyanin has antioxidant effects and protect against cardiovascular diseases.

It has role in anticancer, antiallergic, anti-inflammatory, antiviral properties. At present, both violet and black chillis are rare germplasm resources which are receiving much attention.

Vitamins

Green chili contains vitamin C and it is strong antioxidant that strengthens immunity to diseases. Vitamin A is not found in chilli but its provitamins such as alpha-, beta-, gamma-carotene and cryptoxanthin are present which are transformed in the human liver into Vitamin A. Vitamin A serve as antioxidant which protects body from free radicals. Green chili also rich in vitamin E which helps to produce certain natural skin oils and prevents early ageing of skin.

Use of chilli in different form

Chilli is mostly used as fresh or dried, whole or ground into powder. There are various forms of chilli use such as chilli powder, chilli seeds, chilli sauce, chilli paste, green and dry chilli flakes, chilli pickles, canned chili, etc.

Health benefits of chilli

1. Chilli capsaicin is used in treatment of chronic pain such as lower back pain. Capsaicin cream (either 0.025% or 0.075%) is effective in the management of post herpetic neuralgia.
2. Red chilli reduces blood cholesterol, tri-glyceride levels in body.
3. Red chili strengthens the immune system of the body and also boosts defense mechanism of the body.
4. Capsaicin inhibit growth and cause death of prostate cancer cell lines in vitro and in vivo
5. A myth among the people that excessive consumption of red chili causes gastric ulcers. However, studies revealed that capsaicin do not cause ulcer rather it prevents the infection of the stomach.
6. Regular intake of chilli lower the risk of hyperinsulinemia (high blood levels of insulin) a disorder associated with type 2 diabetes.
7. Capsaicin has antibacterial properties and can help fight against chronic sinus infections.
8. Chili seed essential oil used in aromatherapy, cosmetics, soaps, perfumery, incense, candles, etc.
9. Chilli oleoresin has ability to speed up blood circulation, lower blood sugar, pain reliever, for healing wounds and to increase hair growth through delivery of nutrients to the scalp.

Prospect of chilli in functional food Industry

Due to presence of capsaicin and other known bioactive compounds, chilli is regarded as a functional food and can be used important items for functional food industries. These compounds can be extracted from chilli and suitable variety with more bioavailability should be developed.

Authors:

Partha Saha and *Namita Das Saha

Senior Scientist (Chilli Breeding), Division of Crop Improvement

ICAR-Central Tobacco Research Institute, Research Station Dinhata, Cooch Behar, West Bengal 736135

*Email: This email address is being protected from spambots. You need JavaScript enabled to view it.