13 Biochemistry

Bioactivity of Chilis:
Most chilis contain capsaicin; these are biocompunds that are responsible for the color of chilis as well as their spice, but they also have incredible nutritional properties. Capsaicin plays a role in our immune system; due to its antioxidant properties, they are great agents to fight inflammation, help prevent cancer, and increase cardiovascular health by boosting fat oxidation, going against high cholesterol in our bodies. Other compounds found in chili peppers are carotenoids; these compounds are precursors of other essential vitamins such as Vitamin C and A. They function as antioxidants in our bodies, fighting free radicals and preventing other chronic diseases of which free radicals might be responsible for.

The most promising biochemical property of chili peppers is found in capsaicin. Research suggests that the anti-inflammatory effect and the role this compound plays in reducing the production of fat cells through protein and transcription activity that control fat cell development and formation by regulating cellular pathways of receptors such as TRPV1, which are responsible for lipid production, result in the creation of adipose tissue, making this compound a great option to manage obesity and inflammation.