Adding hot chilies to daily meals may protect against the buildup of cholesterol in the blood compared with eating a bland diet.
Burns off Fat
Both hot and sweet peppers may enhance weight-loss efforts. Research has shown that capsaicin—the substance that gives hot red peppers (or chilies) their kick, and boosts our metabolism—keeps immature fat cells from developing into full-fledged ones. A compound in some sweet peppers (called CH-19 Sweet), which resembles capsaicin, provides similar positive metabolic effects—minus the burning mouth and lips.
Keeps Arthritis at Bay
Red or yellow sweet peppers has almost double your daily needs of vitamin C (green ones also contain lots). That is a crucial nutrient, people who have the lowest category of vitamin C intake have more than a three-fold increased risk of inflammatory arthritis compared to those with the highest intake.
Lowers Risk of Breast Cancer
Toss a sliced red pepper into a salad for about a third of your daily carotenoid needs. Premenopausal women who eat two or more servings of foods rich in carotenoids each day reduced their risk of breast cancer by 17 percent, because carotenoids can interfere with estrogen’s signalling ability.
Whether you like them hot or sweet, peppers contain lots of B vitamins. One cup (250 mL) of chopped banana pepper has 36 percent of your daily vitamin B6 and 10 percent of folate (also a B vitamin); red peppers contain 35 and seven percent, respectively; and yellow peppers, 20 and 10 percent. The higher the dietary intake of both folate and B6, the lower the risk of death from stroke, coronary heart disease and total cardiovascular disease for women.