A comprehensive insights on pharmacological and nutritional benefits of Chilli (Capsicum annuum L).

Chilli or hot pepper (Capsicum annuum L.) fruits have been utilized for food flavouring, natural colouring and traditional medicinal purposes.Chilli is a Solanaceous crop which is being utilized both as mature unripe pod as a vegetable crop and ripe pod as a spice.Chilli was first used in cooking in 15th century itself.It was introduced in India by Portuguese traders in 15th century.Chilli, both sweet and spicy are consumed in many different ways around the world.India leads the world in hot pepper production, consumption and exports.This crop holds significant value in the Indian economy and is a vital part of the food.The ingredient that gives hotness to chilli is by an alkaloid called capsaicinoids.In addition, it contains phenols, folates, carotenoids and oxidative products, all of which have a variety of biological functions in human health.Iron, magnesium, potassium, vitamins A, C, B, E and dietary fibres are all found in good amounts in chilli.The primary bioactive ingredient in chilli, capsaicin gives the spice its intense flavour and a host of health advantages.Chilli's nutritious levels varies according to the variety and maturity stage.In addition to its nutritional benefits, chilli possesses pharmacological and antibacterial characteristics, including antioxidants, anti-inflammatory, antiallergenic and anti-carcinogenic effects, are present in chilli.The pharmaceutical industry uses chilli due to its pharmacological properties.Analgesic, antiinflammatory, antiulcer, antihemorrhagic and immune-boosting properties of chilli are important.Because of its pharmacological qualities, chilli is used in the pharmaceutical sector.It has the ability to lower the cholesterol levels, beneficial for cardiac conditions and functions as a gastro protectant.In this review the nutritional, pharmacological and health benefits and hazards associated with chilli is discussed briefly hereunder.