Peperoncino: a natural pain reliever

Not much loved by those with delicate palates and often accused of causing heartburn, in reality, Peperoncino (Capsicum spp.) is a small fruit belonging to the Solanaceae family, endowed with tremendous therapeutic potential, not always known but extremely beneficial for our health.

There are over 200 cultivated species belonging to the Capsicum genus, including bell peppers (Capsicum annuum L. var dulcis) and red chili peppers (Capsicum annuum L. var longum Sendt and var. grossum Sendt), whose powder is commonly referred to as paprika.

The sixth edition of the European Pharmacopoeia indicates both the dried ripe fruit of Capsicum annuum L. var minimum (Miller) Heisser and the small fruits of Capsicum frutescens L., which are called Cayenne Peppers, for therapeutic use.

Originally from Mexico and always used by indigenous populations for its “hot” qualities, chili pepper is an excellent circulatory stimulant, an interesting local analgesic, but also an effective anti-inflammatory.

The credit for these important activities is to be attributed to capsaicin, a molecule contained in chili pepper and responsible for its spicy flavor.

Capsaicin is the major compound that particularly determines the analgesic potential of the plant. It is able to bind to specific receptors responsible for the perception of some painful stimuli, first exciting them and then, after prolonged contact, desensitizing them, inducing analgesia, that is, absence of pain.

Moreover, it seems that capsaicin stimulates the production of endorphins, neurotransmitters produced by the brain with analgesic properties.

Capsaicin is also classified as a cutaneous stimulant because it has a revulsive effect, increasing blood flow in the vessels (vasodilator effect) by increasing their resistance and elasticity.

This action, combined with the beneficial effect in case of inflammation and the analgesic effect, makes chili pepper a useful remedy in the treatment of antralgia, neuralgia, and any other joint pain or surrounding tissue.

Capsicum can also be found in topical products that promote weight loss because by increasing microcirculation, it also increases the mobilization of fats from adipose tissue.

Furthermore, being a cutaneous stimulant, chili pepper can also be useful in combating hair loss by promoting circulation and therefore nourishment of the dermis directly on the hair follicles.

In addition to capsaicin, the nutritional and therapeutic value of chili pepper is also given by the presence in good quantities of carotenoids, pigments that determine its typical red color and above all act within our body as powerful antioxidants; not only that, this small spicy fruit also contains flavonoids, which strengthen the anti-inflammatory, vasodilating, and vessel-protective action of capsaicin.

Lastly, but no less important, is the high content of Vitamin C, superior to that of citrus fruits!

Using chili pepper to flavor your dishes is certainly a simple and healthy way to add some spice to your days!