Paprika uses and benefits

A compound called capsaicin is known to be present in hot paprika. Capsaicin has various therapeutic properties which include reducing inflammation. The compound binds itself to receptors on nerve cells, which in turn help reduce inflammation as well as associated pain.

Several studies have shown that capsaicin provides protection against a variety of autoimmune diseases, nerve damage, digestive issues and arthritis.

A specific carotenoid called capsanthin present in red paprika is known to increase the levels of HDL (high-density lipoprotein)—the good cholesterol in the body. The carotenoids present may also reduce levels of bad cholesterol (LDL) and total levels of cholesterol as well. This indirectly lowers the risk of heart disease.

Read more: Foods to lower cholesterol

Paprika contains carotenoids which are a great source of vitamin A for the body. And vitamin A, as we all know, is crucial for maintaining eye health.

Lutein and zeaxanthin in paprika have been linked to better eye health. In fact, studies show that these two antioxidants help in lowering the risk of cataracts and AMD (age-related macular degeneration).

Capsaicin is the spicy or hot ingredient that makes paprika extremely beneficial. It has multiple benefits, one of them is helping to manage diabetes.

Studies show that the capsaicin in paprika may influence the genes involved in the control of blood sugar—it inhibits the enzymes responsible for breaking down sugar. By extension, it may also improve the body’s insulin sensitivity. (Read more: What is insulin resistance?)

Even though more extensive research needs to be done on this subject, studies show that compounds present in paprika could help fight cancer.

Capsaicin and the carotenoids present in this spice—namely, lutein and zeaxanthin—may block cancer cell growth. These compounds are known to reduce oxidative stress which is linked with an increased risk of getting cancer.

Paprika contains various vitamins (vitamin A, vitamin B6, vitamin E,), minerals like iron and a number of antioxidants. This makes it extremely nutritious.

The antioxidants fight free radicals which may cause cell damage. Free radicals are also linked with chronic illnesses like heart disease and cancer. Consuming foods rich in antioxidants, including paprika, may help in fighting these chronic illnesses.

Paprika contains small amounts of vitamin E and iron that are vital for healthy blood. Iron is crucial for the production of haemoglobin, which binds with oxygen to take it throughout the body. Vitamin E is pivotal for the formation of healthy membranes of haemoglobin cells.

Anaemia is a condition in which the number of RBCs or haemoglobin cells in the blood reduces to lower levels than normal.

Appropriate consumption of paprika may, therefore, help ward off the risk of becoming anaemic.