History
In human
food, the use of chilies dates back to the prehistoric period. Archaeological
research has confirmed that in 2500 BC, South Americans ate and cultivated
chilies. In many cultures, chilies are incorporated into their diet. Chillis
and other similar species were kept isolated until the 13th century when they
became available worldwide.
Chilies
Capsicum
is tiny annual herbs native to tropical South America, a part of the Solanaceae
family. This genus of capsicum contains 20 distinct species. In warm, humid
regions such as the tropics and subtropics, Capsicum species are commonly grown
and their fruits are mainly used in local cuisine.
Why is chili spicy?
The
flavor and pungent power of these green chilies vary widely and so do their
contents of capsaicin and its capsaicinoid analogs.
Bioactive compounds and benefits
Analytical
studies have shown that green chilies contain high concentrations of many
essential nutrients, such as vitamin A, calcium, vitamin C (up to 6 times the
orange concentration), vitamin B-6, iron, and magnesium. Green chilies have
been commonly used for a number of illnesses, including respiratory issues,
digestive problems, common cold, pain relief, immune enhancement, and blood
sugar control.
Antiviral activity
Research
studies have shown that Capsicum annuum is substantially active
against HSV-1 and HSV-2 (herpes simplex virus 1 and 2). And, this study also
shows that when paired with standard medications, we can increase the potency
of green chilies.
Another research study found that cis-capsaicin in the guinea pig animal model is the responsible compound for antiviral activity (blocking the replication cycle of the virus) against the herpes simplex virus. Similarly, chilies have been reported to showing special effects on sensory neurons, which are directly involved in the spreading and persistence of HSV infection.
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