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Consumption of Green Chilli and Its Nutritious Effect on Human Health

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Innovations in Food Technology

Abstract

Chilli (Capsicum annuum L.) is the most widely consumed spice and used in the cuisine of all countries. Green chilli has widespread acceptance around the world as a food and source of spices. They provide essential antioxidant and vitamins A, C and E for most of the world population. They are considered to be a good source of various nutritional compounds, such as flavonoids and mineral elements. Green chilli also produces high amounts of vitamins B1 (thiamine), B2 (riboflavin) and B3 (niacin). Green chilli showed antioxidant and antimicrobial properties. The group of pungent components is called capsaicinoids; the most commonly found in food are capsaicin, dihydrocapsaicin, nordihydrocapsaicin, homocapsaicin and homodihydrocapsaicin. These compounds have strong physiological and pharmacological properties. Chillies are widespread as a neuropharmacological component in medical products due to its high content of capsaicin, protein, fixed oil, thiamine and ascorbic acid. Chilli, generally used as fresh and also in dried or powders form either whole or crushed or ground. The fresh fruit is also used in salad, pickle and canned product. It is an important ingredient for flavouring meat and meat products and vegetable soups. Chilli oleoresins and oils are also used for preparation of snack foods.

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Authors and Affiliations

  1. Department of Food Science and Technology, Faculty of Agriculture and Veterinary Medicine, University of Ibb, Ibb, Yemen

    Mohammed Alsebaeai

  2. Centre of Food Science and Technology, Institute of Agricultural Sciences, Banaras Hindu University, Varanasi, India

    Mohammed Alsebaeai, Anil Kumar Chauhan,  Arvind & Poonam Yadav

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  1. Mohammed Alsebaeai
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  2. Anil Kumar Chauhan
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  3. Arvind
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  4. Poonam Yadav
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Editors and Affiliations

  1. Food Processing and Management, DDU KAUSHAL Kendra, RGSC, Banaras Hindu University, Varanasi, Uttar Pradesh, India

    Pragya Mishra

  2. Medical Lab Technology, DDU KAUSHAL Kendra, RGSC, Banaras Hindu University, Varanasi, Uttar Pradesh, India

    Raghvendra Raman Mishra

  3. Applied Microbiology, Biotechnology and Nanotechnology Laboratory, Department of Microbiology, Edo University Iyamho, Auchi, Edo State, Nigeria

    Charles Oluwaseun Adetunji

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Alsebaeai, M., Chauhan, A.K., Arvind, Yadav, P. (2020). Consumption of Green Chilli and Its Nutritious Effect on Human Health. In: Mishra, P., Mishra, R.R., Adetunji, C.O. (eds) Innovations in Food Technology. Springer, Singapore. https://doi.org/10.1007/978-981-15-6121-4_26

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