use chilli pep­pers in your cook­ing

Daily Mirror (Northern Ireland) - - DR MIRIAM STOPPARD -

1 Chillies con­tain cap­saicin, which gives them their heat. Stud­ies sug­gest that cap­saicin has anti-bac­te­rial, anti-car­cino­genic, anal­gesic and anti-di­a­betic prop­er­ties. It may also help to re­duce LDL (low den­sity lipopro­tein) choles­terol lev­els.

2 They are rich in vi­ta­min C– a pow­er­ful an­tiox­i­dant which par­tic­i­pates in cell me­tab­o­lism, keeps cells healthy and de­lays cell age­ing.

3 Chilli pep­pers con­tain other an­tiox­i­dants, such as vi­ta­min A, and flavonoids in­clud­ing be­tac­arotene, a-carotene and lutein.

4 Chillies con­tain the min­er­als potas­sium, man­ganese, iron and mag­ne­sium.

5 They also con­tain B vi­ta­mins, such as niacin, vi­ta­min B6, ri­boflavin and vi­ta­min B1.

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