The benefits and harms of red ground pepper

The benefits of ground red pepper lies in the content of vitamins A, C and K, which are antioxidants, which means they protect cells from damage, prevent age-related degenerative processes in the body, prevent the onset of oncology, and support the normal functioning of the immune system.

The benefits of ground red pepper largely lie in its ability to inhibit inflammation in asthma and arthritis. In addition, vitamin K, which is part of the spice, protects cells from oxidation, regulates blood clotting, and strengthens bones.

The condiment is known to be a good source of carotenoids, which have a reputation for cancer prevention. In addition, red pepper is good for smokers because of its beta-cryptoxanthin, which neutralizes the effect of tobacco on the lungs.

An important benefit of ground red pepper lies in its ability to lower cholesterol and warm up the body in case of colds. Despite the harmfulness of ground red pepper as an irritant to the stomach, it destroys disease-causing bacteria that lead to ulcers.

Scientists have proven such properties of the seasoning as accelerating metabolic processes and increasing oxygen consumption by the body. And this suggests that the spice successfully burns fats and can be used in a diet aimed at weight loss. In addition, the product is an excellent analgesic that can have significant pain relief benefits.

There is a harm in ground red pepper from capsaicin, which makes the seasoning spicy. It causes irritation of the mucous membranes and a sensation of heat in the throat and stomach. Most dangerous, when capsaicin gets into the eyes, it can cause serious damage to the retina, so every precaution must be taken to prevent the product from getting into the eyes.

The harm of ground red pepper is known when it is stored improperly. Fungal mold (aflatoxin) develops in spoiled food, which causes intestinal, stomach and liver upset.