Red bell pepper

Chemical composition of red bell pepper and its benefits 

for our organism

The pepper is a perennial herbaceous plant, with annual cultivation cycle, there are numerous types of pepper that are classified by their size and their sweet or spicy flavor, this time we are dealing with the dominated commonly by red bell pepper or also by red pepper or Chile morrón. Its scientific name is "Capsicum annuum" and belongs to the Solanaceae family, which have in common the absence of spicy flavor characteristic of the species.

Red bell pepper is a thick, fleshy and large variety. Its bright red skin is smooth and unblemished, its flesh firm and soft in flavor. It can be eaten raw and roasted or as an ingredient in stews and stews. It is sold fresh, dried and preserved. Fresh, it can be picked green or already mature, with its characteristic red color.

Red bell peppers can activate thermogenesis and increase the metabolic rate. They do not contain capsaicin, which is what makes hot peppers make us sweat, however, they have a slight thermogenic action that increases metabolism without increasing neither heart rate nor blood pressure, unlike hot peppers.



For its vitamin A or niacin, red pepper prevents eye diseases, strengthens the immune system and have anticarcinogenic, also promotes good skin and mucous membranes.

Illustration: Abdecoral - Red bell pepper

Lycopene: It is the most predominant carotenoid in human blood, it is naturally present in higher amounts than beta carotene and other dietary carotenoids. It accumulates in organs such as skin, liver, lungs and prostate. It is a bright red carotenoid pigment that is present in tomatoes and other red fruits and vegetables. The human body can not produce lycopene and needs to obtain it from the diet. Among the functions or benefits of Lycopene, the most important one is antioxidant.

Betacarotene: They are liposoluble compounds, is one of the pigments of a group of red, orange and yellow pigments called carotenoids.

 They are precursors of the vitamin, it turns out to be one of the most powerful antioxidants (it protects the DNA against the damage of free radicals), that is, it delays the deterioration of the cells and tissues, keeping them young and at their most optimal functioning. Beta-carotene acts by destroying free radicals, as well as the action of vitamin E, and is essential for the regeneration and health of cells and tissues.

Capsanthin: It is a pink pigment found in red peppers along with other carotenoids such as capsorrubin. The capsantina is the one that appears in greater proportion in the peppers. It is classified within the group of flavonoids.

It has antioxidant properties, so it helps the body to free itself of free radicals and inhibits the growth of cancer cells. Its antioxidant power is superior to that of the beta-carotene in carrots.

Quercetin: It is a flavonoid with antidiabetic properties thanks to the fact that it protects the cells from diabetic nephropathy. It also has analgesic, vasodilator, antiarthritic, and anti-inflammatory properties.