30 Jul Nutraceutical potential and health benefits of chilli
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...