Capsaicin is the active phytochemical in chili pepper and creates 
heat when taken into the body. It blocks the release of substance-P, a neurotransmitter that signals pain.
Food Sources:
Vegetables: chili peppers (higher amounts), and bell pepper (smaller amounts).
Health Benefits:
- Topical forms of capsaicin are used to relieve pain in arthritis, muscle ache, strains and sprains, fibromyalgia, and pain associated with nerve damage as in diabetic neuropathy, shingles, and phantom pain.
- Causes apoptosis (programmed cell death; cell suicide) in prostate and lung cancers.
- Inhibits the growth of cancer cells in leukemia.
- Reduces itching and inflammation in psoriasis.
- Helps adjust blood sugar level.
- Helps lower cholesterol and triglyceride levels.
- Prevents from platelet aggregation.
- Helps lose weight by increasing thermogenesis.
- Improves sexual erectile dysfunction by enhancing blood flow to the area.
- Is widely used by athletes to alleviate pain and discomfort from strains and sprains and to heat up as a pre-competition warm up.
“It is not banned in sports, but it is a prohibited substance in equestrian sports due to its analgesic effect”.
