SCENT LEAF

Uses of Scent Leaf

The perennial plant Ocimum gratissimum (scent leaf) is widely distributed in the tropics of Africa
and Asia. It belongs to the family Labiatae and it is the most abundant of the genus Ocimum. It is a
perennial plant that is woody at the base. It has an average height of 1-3m high. The leaves are broad and
narrowly ovate, usually 5-13cm long and 3-9cm wide. It is a scented shrub with lime-green fuzzy leaves.
Constituents of O. Gratissimum(scent leaf)
Photochemical evaluation of this plant has shown that it is rich in alkaloid, tannis, phytates,
flavonoids and oligosaccharides. It has tolerable cyanogenic content. All scented geraniums have
fragrant leaves and the essential oils have been used in numerous commercial products over the years.
scented geraniums are easy to grow and thrive in warm temperatures which has enhanced their
popularity over the last 200 years. Scented geraniums can grow just about anywhere and they thrive in
temperatures between 65 and70 degrees Fahrenheit. These plants need 4-5 hours of direct sunlight
each day, be it through a window or sitting out in the yard. Scented geraniums cannot survive
temperatures below 50 degrees Fahrenheit and when cultivating in cold regions the plant should be
brought indoors. Geraniums grow well in slightly acidic soil with adequate drainage. For growing
indoors, the scented geranium should be potted in soil layered upon a small amount of gravel to
allow for sufficient drainage.The planted pot should be placed upon a saucer to prevent water
damage to counters, table tops, and windowsills. When planted outdoors the scented geranium
should be placed in an area that receives plenty of sun and water.When it comes to choosing a type
of scented geranium there are many choices.Lemon, rose, cinnamon, peppermint, ginger, coconut,
strawberry, orange, and pineapple are just a few of the more common scents to choose from. Fresh or
dried leaves can be used in a number of ways.
For the most intense flavour pick leaves off the plant shortly after it blooms. To dry the leaves lay them
flat on a tray lined with a paper towel for a day or two until dry. For quick drying, spread the leaves flat
on a cookie sheet and bake at 200 degrees Fahrenheit for 5-8 minutes. When the leaves are dry store them
in an airtight container in a cool location, but not in the refrigerator.
Culinary Uses of Scented Geranium
Nutritional importance of this plant centers on it s usefulness as a seasoning because of its
aromatic flavour .
Scented geraniums can be used to flavour just about anything in the kitchen. From
beverages to baked goods, scented geraniums can be used to add flavour without the use of
artificial substances. For example cinnamon geranium can make a wonderful cinnamon sugar without
the actual cinnamon. To flavour sugar layer leaves and sugar alternately and store in an airtight
container. In about 1 week the sugar will smell and taste like cinnamon and makes a nice treat of
oatmeal, chai tea, and cookies.
The dried leaves of a scented geranium can also make wonderful flavoured teas. Simply steep a
couple of teaspoons of dried leaves in a cup of hot water or add a few leaves to your pot. You may
also grind up the leaves and use them for instant tea or as a spice. To flavour baked goods
line your pan or cookie sheet with a thin layer or scented geranium leaves, either fresh or
dried and bake on top of them. After baking remove the leaves and the flavour
remains. Scented geranium
leaves can also be
used
to flavour sangria, fruit
punch, lemonade and sorbet. To make geranium jelly add a few scented leaves to a standard apple jelly
recipe.

Medicinal Uses of Scented Geranium

In folk medicine, Ocimum gratissimum is extensively used throughout West Africa as a febrifuge,
anti- malarial and anti- convulsant. The crushed leaf juice is used in the treatment of convulsion,
stomach pain and catarrh. Oil from the leaves have been found to posses antiseptics, antibacterial
and antifungal activities.
In the coastal area of Nigeria, the plant is used in the treatment of epilepsy, high fever and
diarrhoea while in the savannah areas decoctions of the leaves are used to treat mental illness.
Ocimum gratissimum is used by the Ibos of southern Nigeria in the management of the babys cord. It is
believed to keep the babys cord and wound surface sterile. It is used in the treatment of fungal infections,
fever, cold and catarrh.
Clinical trials in creams formulated against dermatological disease have yielded favorable result.
Drinking tea made from scented geraniums can have a calming effect similar to chamomile and
may be able to reduce stress and anxiety. Scented geranium tea can be used to clean the face and
is thought to help with pimples and acne because of its antibacterial properties.
Drop a few leaves of scented geranium or essential oil of geranium into a bottle of witch hazel and
use as a toner on problematic skin. Dried leaves of scented geranium can be added to bathwater as well.
When ingested, scented geranium can also help with stomach aches, diarrhoea, and headaches. Scented
geraniums may help to reduce the pains associated with arthritis.
Perfume and Fragrance Crafting
Insecticide and deodorant sprays can also be made using the essential oil of scented geraniums. The
essential oil of scented geraniums can be used to deodorize your home and pet (keep out of eyes
and mouth). Dried geranium leaves can also be added to potpourri and sachets. Instead of moth
balls try dried geranium leaves to repel insects in closets, dressers, and attics. The essential oil of
scented geraniums has also been used in perfumes, insect repellents, astringents, and in aromatherapy
oils where hot-water infusions of the leaves are used to improve completion. Scented geraniums offer
perfume makers an opportunity to mimic some of the more exotic scents often only available as
artificial fragrances. To create a unique infused oil or alcohol tincture, fill a jar with scented geranium
leaves and cover them with olive or sweet almond oil, or an alcohol base of 100-proof vodka. After
two weeks, strain the mixture. For a recipe that calls for either an alcohol or carrier oil additive, the
geranium-leaf creations can be used in candles, soaps, lotions, bath oils and bath fizzes. Especially in
soaps and bath salts, crumbled dried leaves of the various geraniums often make charming additions.
Tea Time Treats
The leaves of scented geraniums can be used to make fragrant teas that have many of the
health and mood benefits listed above. Additionally, jelly makers use the petals and leaves of the
plants to create lovely jewel-toned herbal jellies. The petals also can be used to garnish fruit and green
salads.
Baking
Whether you 're making a double-layer sponge cake, pound cake or raising-nut bread, scented
geranium leaves can add an old fashioned flavour. After greasing the bottom of the
pan, line the bottom with 10 to 20 scented geranium leaves. After the cake is baked, invert

the pan, remove the geranium leaves, and decorate the cake. To add even more depth of flavor ,infuse a
cream with the additional geranium leaves before whipping. Pair geranium flavours with the cake
recipe in ways you find most inspiring nutmeg-scented geranium with banana-walnut bread, and so
on.
An Important Message About Chili Pepper

We have placed nightshade vegetables (such as chili pepper) on our "10 Most Controversial
WHFoods List." This list was created to let you know that even though some foods (like chili
pepper) can make an outstanding contribution to your meal plan, they are definitely not for
everyone. Nightshade vegetables can be difficult to find in high-quality form; can be more
commonly associated with adverse reactions than other foods; and can present more challenges
to our food supply in terms of sustainability. More details about our 10 Most Controversial
WHFoods can be found here.
About Chile Pepper

Like cayenne pepper, red chili peppers are available throughout the year to add zest to flavorful
dishes around the world and health to those brave enough to risk their fiery heat.
This is the plant that puts fire on your tongue and maybe even a tear in your eye when you eat
spicy Mexican, simmering Szechuan, smoldering Indian, or torrid Thai food. Chili peppers
belong to the family of foods bearing the Latin name Capsicum.
Chili Peppers, hot, dried
2.00 tsp
(5.40 grams)
Calories: 15
GI: very low
NutrientDRI/DV
vitamin E13.7%
vitamin A8.8%
fiber7.5%
vitamin B66.4%
vitamin K6.3%
copper5.5%
iron5.1%

manganese4.5%
vitamin B33.9%
vitamin B23.8%
potassium3%

This chart graphically details the %DV that a serving of Chili pepper, dried provides for each of the
nutrients of which it is a good, very good, or excellent source according to our Food Rating System.
Additional information about the amount of these nutrients provided by Chili pepper, dried can be found
in the Food Rating System Chart. A link that takes you to the In-Depth Nutritional Profile for Chili
pepper, dried, featuring information over 80 nutrients, can be found under the Food Rating System Chart.

Health Benefits
Fight Inflammation

Chili peppers contain a substance called capsaicin, which gives peppers their characteristic
pungence, producing mild to intense spice when eaten. Capsaicin is a potent inhibitor of
substance P, a neuropeptide associated with inflammatory processes. The hotter the chili pepper,
the more capsaicin it contains. The hottest varieties include habanero and Scotch bonnet peppers.
Jalapenos are next in their heat and capsaicin content, followed by the milder varieties, including
Spanish pimentos, and Anaheim and Hungarian cherry peppers.
Capsaicin is being studied as an effective treatment for sensory nerve fiber disorders, including
pain associated with arthritis, psoriasis, and diabetic neuropathy. When animals injected with a
substance that causes inflammatory arthritis were fed a diet that contained capsaicin, they had
delayed onset of arthritis, and also significantly reduced paw inflammation.
Natural Pain Relief

Topical capsaicin is now a recognized treatment option for osteoarthritis pain. Several review
studies of pain management for diabetic neuropathy have listed the benefits of topical capsaicin
to alleviate disabling pain associated with this condition.
In a double-blind placebo controlled trial, nearly 200 patients with psoriasis were given topical
preparations containing either capsaicin or placebo. Patients who were given capsaicin reported
significant improvement based on a severity score which traced symptoms associated with
psoriasis. The side effect reported with topical capsaicin cream is a burning sensation at the area
of application.
Cardiovascular Benefits

Red chili peppers, such as cayenne, have been shown to reduce blood cholesterol, triglyceride
levels, and platelet aggregation, while increasing the body's ability to dissolve fibrin, a substance
integral to the formation of blood clots. Cultures where hot pepper is used liberally have a much
lower rate of heart attack, stroke and pulmonary embolism.

Spicing your meals with chili peppers may also protect the fats in your blood from damage by
free radicals - a first step in the development of atherosclerosis. In a randomized, crossover study
involving 27 healthy subjects (14 women, 13 men), eating freshly chopped chili was found to
increase the resistance of blood fats, such as cholesterol and triglycerides, to oxidation (free
radical injury).
Subjects were randomly divided into 2 groups. For 4 weeks, half the subjects ate a freshly
chopped chili blend (30 grams/day, about 1 ounce), consisting of 55% cayenne, while the other
half consumed a bland diet (no chili). After 4 weeks, the groups were crossed over for another 4
weeks. During the intervention periods, consumption of other spices such as cinnamon, ginger,
garlic, and mustard was restricted. Blood samples were obtained at the beginning of the study
and after each dietary period.
After eating the chili-containing diet, the rate of oxidation (free radical damage to cholesterol
and triglycerides) was significantly lower in both men and women than that seen after eating the
bland diet.
In addition, after eating the chili-spiced diet, women had a longer lag time before any damage to
cholesterol was seen compared to the lag time seen after eating the bland diet. In men, the chilidiet also lowered resting heart rate and increased the amount of blood reaching the heart.
Clear Congestion

Capsaicin not only reduces pain, but its peppery heat also stimulates secretions that help clear
mucus from your stuffed up nose or congested lungs.
Boost Immunity

Chili peppers' bright red color signals its high content of beta-carotene or pro-vitamin A. Just two
teaspoons of red chili peppers provide about 6% of the daily value for vitamin C coupled with
more than 10% of the daily value for vitamin A. Often called the anti-infection vitamin, vitamin
A is essential for healthy mucous membranes, which line the nasal passages, lungs, intestinal
tract and urinary tract and serve as the body's first line of defense against invading pathogens.
Help Stop the Spread of Prostate Cancer

Red chili peppers' capsaicin, the compound responsible for their pungent heat, stops the spread
of prostate cancer cells through a variety of mechanisms, indicates a study published in the
March 15, 2006 issue of Cancer Research . Capsaicin triggers suicide in both primary types of
prostate cancer cell lines, those whose growth is stimulated by male hormones and those not
affected by them. In addition, capsaicin lessens the expression of prostate-specific antigen (PSA),
inhibits the ability of the most potent form of testosterone, dihydrotestosterone, to activate PSA,
and directly inhibits PSA transcription, causing PSA levels to plummet.

The dose effective for test animals was equivalent to 400 milligrams of capsaicin, three times a
week, for a man weighing about 200 pounds. After four weeks of receiving capsaicin, prostate
cancer tumor growth and size decreased significantly in the animals. One warning: Excessive
intake of hot chilies has been linked to stomach cancer, so don't go overboard.
Prevent Stomach Ulcers

Chili peppers have a bad--and mistaken--reputation for contributing to stomach ulcers. Not only
do they not cause ulcers, they can help prevent them by killing bacteria you may have ingested,
while stimulating the cells lining the stomach to secrete protective buffering juices.
Lose Weight

All that heat you feel after eating hot chili peppers takes energy--and calories to produce. Even
sweet red peppers have been found to contain substances that significantly increase
thermogenesis (heat production) and oxygen consumption for more than 20 minutes after they
are eaten.
Lower Risk of Type 2 Diabetes

Making chili pepper a frequently enjoyed spice in your Healthiest Way of Eating could help
reduce your risk of hyperinsulinemia (high blood levels of insulin)a disorder associated with
type 2 diabetes.
In a study published in the July 2006 issue of the American Journal of Clinical Nutrition,
Australian researchers show that the amount of insulin required to lower blood sugar after a meal
is reduced if the meal contains chili pepper. When chili-containing meals are a regular part of the
diet, insulin requirements drop even lower.
Plus, chili's beneficial effects on insulin needs get even better as body mass index (BMI, a
measure of obesity) increases. In overweight people, not only do chili-containing meals
significantly lower the amount of insulin required to lower blood sugar levels after a meal, but
chili-containing meals also result in a lower ratio of C-peptide/ insulin, an indication that the rate
at which the liver is clearing insulin has increased.
The amount of C-peptide in the blood also shows how much insulin is being produced by the
pancreas. The pancreas produces proinsulin, which splits into insulin and C-peptide when
secreted into the bloodstream. Each molecule of proinsulin breaks into one molecule of Cpeptide and one molecule of insulin, so less C-peptide means less insulin has been secreted into
the bloodstream.
In this study, which involved 36 subjects aged 22-70 years, the effects of three interventions were
evaluated. Subjects were given a bland meal after a bland diet containing no spices, a chilicontaining meal after a bland diet, and finally, a chili-containing meal after a chili-containing
diet. A palatable chili flavoring, not pure capsaicin (the active component in chili), was used.

Blood sugar rose similarly after all three interventions, but insulin rose the most after the bland
meal after a bland diet and the least after the chili-containing meal after a chili-rich diet.
The maximum increases in insulin after the bland diet followed by a chili-containing meal were
15% lower than after the bland meal following a bland diet, and 24% lower after the chilicontaining meal after a chili-rich diet compared to the chili-containing meal after the bland diet.
C-peptide blood levels also increased the most after the bland meal after a bland diet and the
least after the chili-containing meal after a chili-rich diet, showing the least insulin was secreted
after the chili-rich diet and meal.
In addition, the C-peptide/insulin ratio was highest after the chili-containing meal after a chilirich diet, indicating an increase in the liver's ability to clear insulin.
Besides capsaicin, chilies contain antioxidants, including vitamin C and carotenoids, which
might also help improve insulin regulation.
A little chili pepper can really perk up an omelet, add heat to a black bean/sweet potato soup, or
transform an ordinary salad dressing. So, spice up your meals with chili peppers. Your body will
need to make less insulin and will use it more effectively. No need to go overboard though.
Population studies in India and Mexico suggest that loading up on hot chilies at every meal may
be linked to increased risk of stomach cancer.

Description
This is the plant that puts fire on your tongue and maybe even a tear in your eye when you eat
spicy Mexican, simmering Szechuan, smoldering Indian, or torrid Thai food. Chili peppers
belong to the family of foods bearing the Latin name Capsicum.
There are hundreds of different types of chili peppers that vary in size, shape, color, flavor and
"hotness." This fleshy berry features many seeds inside a potent package that can range from less
than one inch to six inches in length, and approximately one-half to one inch in diameter. Chili
peppers are usually red or green in color.
Cayenne, habanero, chipotle, jalapeno, anaheim and ancho are just some of the popular varieties
available. Ground chili peppers are used to make chili powder, cayenne powder and paprika.
Chili peppers are used as a food and seasoning and revered for their medicinal qualities.
History

It's not surprising that chili peppers can trace their history to Central and South America, regions
whose cuisines are renowned for their hot and spicy flavors. Chili peppers have been cultivated

in these regions for more than seven thousand years, first as a decorative item and later as a
foodstuff and medicine.
It was not until the 15th and 16th centuries that chili peppers were introduced to the rest of the
world. Christopher Columbus encountered them on his explorations of the Caribbean Islands and
brought them back to Europe. There, they were used as a substitute for black pepper, which was
very expensive since it had to be imported from Asia.
Explorer Ferdinand Magellan is credited with introducing chili peppers into Africa and Asia,
continents that have since incorporated them into their cuisines and pharmacopeias. Chili
peppers are now grown on all continents, however, China, Turkey, Nigeria, Spain and Mexico
are among the largest commercial producers.
How to Select and Store

Choose fresh chili peppers that have vivid, deep colors and glossy, firm and taut skins. Their
stems should seem hardy and fresh. With the exception of jalapenos, peppers should not have
any cracks near the stem end. Avoid those that are wrinkled or have soft areas or black spots.
When purchasing dried chili peppers look for ones that are still vivid in color. If they've lost their
color, they've probably lost their flavor as well. Both fresh and dried chili peppers are available
throughout the year in most areas.
Place unwashed fresh peppers in paper bags or wrap in paper towels and store in the vegetable
compartment of the refrigerator, where they should keep for at least one week. Avoid storing
peppers in plastic bags as this may result in moisture accumulation, which will cause them to
spoil more quickly.
Fresh peppers can also be hung in the sunlight to dry. Once dried, they can be used to make
freshly ground chili powder. Dried peppers and chili powders should be kept in a tightly sealed
jar, away from sunlight.
Tips for Cooking with Chili Peppers

Be very careful when you are handling and cooking fresh chili peppers. One of the peppers' most
pungent compounds, capsaicin, can cause a severe burning sensation if it touches your skin or
lips, or comes in contact with your eyes.
Because of this, some people prefer to wear thin rubber gloves when working with chili peppers.
If you choose not to do this, make sure to thoroughly wash your hands after handling them.
Additionally, you should wash your knife and cutting board after cutting these peppers.

Capsaicin primarily resides in the seeds and fleshy white inner membranes. If you want to enjoy
the pungency of peppers but minimize their heat, you can remove these parts, although capsaicin
is responsible for much of chili pepper's healing properties.
There is a range of "hotness" between pepper varieties and sometimes also within the same
varieties. Therefore, each time you cook with them you may need to adjust the amount you use.
Before adding chili peppers to a recipe, taste a little piece to determine the spice level, so you
will know how much to add.

How to Enjoy
A Few Quick Serving Ideas
The next time you make healthy sauted vegetables, add some chili peppers to turn up the spice
volume.

Add chili peppers to your favorite corn bread recipe to give it an extra spark.

Add minced chili peppers to yogurt and use as a condiment or dip.

Add jalapenos to your favorite tuna salad recipe.

If your curry dishes need a little extra zip, try adding some chili peppers.

Pure fresh chili peppers together with olive oil, garlic, coriander, peppermint, and caraway. If
you would like, add your own favorite herbs and spices to this mixture to make your own version
of Harissa, a condiment popular in the some Middle Eastern and North African countries.

Individual Concerns
Capsaicin can irritate or burn your eyes or hands. Chili oil can stick to the skin, so wash hands
thoroughly after handling the peppers and be cautious about touching your hands to your eyes.
Be aware that pepper dust from grinding dried peppers can irritate throat and eyes. You can
protect yourself by wearing a dust mask and goggles.
If you find you can't take the heat, cool off with a glass of milk. A protein in milk called casein
can help douse capsaicin's fire.
Chili Pepper Belongs to the Nightshade Family

Chili pepper is one of the vegetables in the nightshade (Solanaceae) family, which also includes
eggplant, tomatoes, bell peppers and white potatoes. Anecdotal case histories link improvement
in arthritis symptoms with removal of these foods; however, there are no scientific studies to date
that confirm this information.

Hot Peppers and Pesticide Residues

According to the Environmental Working Group (EWG) in their 2014 report, Shopper's Guide to
Pesticides in Produce, conventionally grown hot peppers are contaminated with concentrations of
organophosphate insecticides, which are considered to be highly toxic to the nervous system.
While they were not among the 12 varieties of produce most concentrated in overall pesticide
residues (and therefore not part of the EWG's traditional "Dirty Dozen"), the EWG felt that this
organophosphate concentration was relevant enough to bring attention to hot peppers. They
actually renamed their produce category of concern from "Dirty Dozen" to "Dirty Dozen Plus"
with hot peppers, kale, and collard greens being the "Plus" conventionally grown produce.
Therefore, individuals wanting to avoid pesticide-associated health risks may want to avoid
consumption of hot peppers unless they are grown organically.
Nutritional Profile
Chili peppers are an excellent source of vitamin A (in the form of beta-carotene).
For an in-depth nutritional profile click here: Chili peppers.
In-Depth Nutritional Profile
In addition to the nutrients highlighted in our ratings chart, an in-depth nutritional profile for Chili pepper,
dried is also available. This profile includes information on a full array of nutrients, including
carbohydrates, sugar, soluble and insoluble fiber, sodium, vitamins, minerals, fatty acids, amino acids and
more.

Introduction to Food Rating System Chart

In order to better help you identify foods that feature a high concentration of nutrients for the calories
they contain, we created a Food Rating System. This system allows us to highlight the foods that are
especially rich in particular nutrients. The following chart shows the nutrients for which this food is either
an excellent, very good, or good source (below the chart you will find a table that explains these
qualifications). If a nutrient is not listed in the chart, it does not necessarily mean that the food doesn't
contain it. It simply means that the nutrient is not provided in a sufficient amount or concentration to meet
our rating criteria. (To view this food's in-depth nutritional profile that includes values for dozens of
nutrients - not just the ones rated as excellent, very good, or good - please use the link below the chart.)
To read this chart accurately, you'll need to glance up in the top left corner where you will find the name
of the food and the serving size we used to calculate the food's nutrient composition. This serving size
will tell you how much of the food you need to eat to obtain the amount of nutrients found in the chart.
Now, returning to the chart itself, you can look next to the nutrient name in order to find the nutrient
amount it offers, the percent Daily Value (DV%) that this amount represents, the nutrient density that we
calculated for this food and nutrient, and the rating we established in our rating system. For most of our
nutrient ratings, we adopted the government standards for food labeling that are found in the U.S. Food

and Drug Administration's "Reference Values for Nutrition Labeling." Read more background information
and details of our rating system.
Chili
2.00
5.40 grams

Peppers,

hot,

dried
tsp

Calories:
GI: very low

15

Nutrient

Amount

DRI/DV
(%)

vitamin E

2.06 mg (ATE)

13.7

16.2

excellent

vitamin A

80.05 mcg RAE

8.9

10.5

very good

fiber

1.88 g

7.5

8.9

very good

vitamin B6

0.11 mg

6.5

7.6

very good

vitamin K

5.71 mcg

6.3

7.5

very good

copper

0.05 mg

5.6

6.6

very good

iron

0.93 mg

5.2

6.1

very good

manganese

0.09 mg

4.5

5.3

good

vitamin B3

0.63 mg

3.9

4.7

good

vitamin B2

0.05 mg

3.8

4.5

good

potassium

105.30 mg

3.0

3.6

good

World's
Foods Rating

Nutrient
Density

World's
Foods Rating

Healthiest

Healthiest
Rule

excellent

DRI/DV>=75%
Density>=7.6 AND DRI/DV>=10%

OR

very good

DRI/DV>=50%
Density>=3.4 AND DRI/DV>=5%

OR

good

DRI/DV>=25%
Density>=1.5 AND DRI/DV>=2.5%

OR

In-Depth Nutritional Profile for Chili pepper, dried

Health benefits of chili peppers

Chili pepper contains an impressive list of plant derived chemical compounds that are
known to have disease preventing and health promoting properties.

Chilies contain health benefiting an alkaloid compound in them, capsaicin, which gives
strong spicy pungent character. Early laboratory studies on experimental mammals
suggest that capsaicin has anti-bacterial, anti-carcinogenic, analgesic and anti-diabetic
properties. It also found to reduce LDL cholesterol levels in obese individuals.

Fresh chili peppers, red and green, are rich source of vitamin-C. 100 g fresh chilies
provide about 143.7 g or about 240% of RDA. Vitamin C is a potent water-soluble
antioxidant. It is required for the collagen synthesis in the body. Collagen is the main
structural protein in the body required for maintaining the integrity of blood vessels, skin,
organs, and bones. Regular consumption of foods rich in vitamin C helps the body protect
from scurvy; develop resistance against infectious agents (boosts immunity) and
scavenge harmful, pro-inflammatory free radicals from the body.

They are also good in other antioxidants like vitamin A, and flavonoids like -carotene,
-carotene, lutein, zea-xanthin, and cryptoxanthin. These antioxidant substances in
capsicum help to protect the body from injurious effects of free radicals generated during
stress, diseases conditions.

Chilies contain a good amount of minerals like potassium, manganese, iron, and
magnesium. Potassium is an important component of cell and body fluids that helps
controlling heart rate and blood pressure. Manganese is used by the body as a co-factor
for the antioxidant enzyme, superoxide dismutase.

Chilies are also good in B-complex group of vitamins such as niacin, pyridoxine (vitamin
B-6), riboflavin and thiamin (vitamin B-1). These vitamins are essential in the sense that
body requires them from external sources to replenish.

Chili peppers have amazingly high levels of vitamins and minerals. Just 100 g provides (in % of
recommended daily allowance):
240%
of
39%
of
32%
13%
14%
7%
but no cholesterol.

vitamin-C
vitamin
of

(Ascorbic
B-6
vitamin
of

of
of

acid),
(Pyridoxine),
A,
iron,

copper,
potassium,

See the table below for in depth analysis of nutrients:

Chili peppers (Capsicum annum), raw, Nutrient value per 100

g
(Source: USDA National Nutrient data base)
Principle
Nutrient Value Percentage of RDA
Energy
40 Kcal
2%
Carbohydrates
8.81 g
7%
Protein
1.87 g
3%
Total Fat
0.44 g
2%
Cholesterol
0 mg
0%
Dietary Fiber
1.5 g
3%
Vitamins
Folates
23 g
6%
Niacin
1.244 mg
8%
Pantothenic acid
0.201 mg
4%
Pyridoxine
0.506 mg
39%
Riboflavin
0.086 mg
6.5%
Thiamin
0.72 mg
6%
Vitamin A
952 IU
32%
Vitamin C
143.7 mg
240%
Vitamin E
0.69 mg
4.5%
Vitamin K
14 g
11.5%
Electrolytes
Sodium
9 mg
0.5%
Potassium
322 mg
7%
Minerals
Calcium
14 mg
1.5 %
Copper
0.129 mg
14%
Iron
1.03 mg
13%
Magnesium
23 mg
6%
Manganese
0.187 mg
8%
Phosphorus
43 mg
6%
Selenium
0.5 g
1%
Zinc
0.26 mg
2%
Phyto-nutrients
Carotene-
534 g
-Carotene-
36 g
-Cryptoxanthin-
40 g
-Lutein-zeaxanthin
709 g
--

Selection and storage

Sun-dried red chili peppers. Red chili pwder.

Chili peppers are available year around in the markets either in the fresh, dried or powdered
form. In the store, buy fresh chili peppers instead of powder since, oftentimes it may contain
adulterated spicy mixtures.
Look for raw, fresh chilies featuring brilliant color (green, yellow, orange, red depending on the
variety), with healthy stalk, wholesome and compact. Avoid those with spots or those spoiled tips
and inflicted by molds.
Once at home, should be stored in the refrigerator in a plastic bag where they will stay fresh for
about a week. Completely dried red chilies are also available in the markets. Dry chilies can be
stored at room temperature in a cool, dark place, inside airtight containers for many months; and
can be milled to powder using mixer/grinder as and when required. If you want to buy dry chili
powder instead, go for the authentic and branded products. Powdered chili pepper should be
stored in cool place in airtight containers.

Medicinal uses

Chili peppers contain chemical compound capsaicin. Capsaicin and its co-compounds
used in the preparation of ointments, rubs and tinctures for their astringent, counterirritant and analgesic properties.

These formulations have been in use in the treatment of arthritic pain, post-herpetic
neuropathic pain, sore muscles, etc.

Scientific studies on experimental mammals suggest that capsaicin has anti-bacterial,

anti-carcinogenic, analgesic and anti-diabetic properties. It also found to reduce LDL
cholesterol levels in obese persons. (Medical-disclaimer).

Culinary uses

Raw, fresh chilies should be washed in clean water before used in cooking in order to remove
any residual fungicides, sand and soil. Chilies either fresh or powder form, can cause severe
burning sensation to hands and may cause severe irritation to nasal passages, eyes and throat.
Therefore, it may be advised in some sensitive individuals to use thin hand gloves and face
masks while handling chilies.
Here are some serving tips:

Red
Photo courtesy: stevendepolo.

chili

sauce.

Fresh raw bell peppers and other sweet, mild variety peppers are being used as
vegetables in cuisines in many parts of the world.

Chopped peppers are being used in the preparation of chili sauce, pizzas, rolls, and in
variety of dishes using fish, meat and chicken in many Central American and European
regions.

Dried chili powder is an important ingredient in the spice mix known as curry powder in
many Asian countries.

Hot chilies used as a condiment in the preparation of soups, chili sauce, spicy water,
vinegar-spice mix, etc.

Chilies, soaked in yogurt and then dried under sunlight, are used as side-dish during
dinner in south Indian states.

Safety profile

Chili peppers contain capsaicin, which gives strong spicy pungent character which when eaten
causes severe irritation and hot sensation to mouth, tongue and throat.

Capsaicin in chilies initially elicit inflammation when it comes in contact with the
delicate mucus membranes of oral cavity, throat and stomach, and soon produces severe

burning sensation that is perceived as hot through free nerve endings in the mucosa.
Eating cold yogurt helps reduce the burning pain by diluting capsaicin concentration and
preventing its contact with stomach walls.

Avoid touching eyes with chili-contaminated fingers. Rinse eyes thoroughly in cold water
to reduce irritation.

Chilies may aggravate existing gastro-esophageal reflux (GER) condition.

Certain chemical compounds like aflatoxin (fungal mold), found in spoiled chilies have
been known to cause stomach, liver and colon cancers. (Medical-disclaimer).

Medical Use & Health

Benefits Of Hot Chile Peppers
Buy: Dried Chiles Chile Powders Hot Pepper Seeds
Although some chiles are quite hot, most are valued for their soothing effects on the digestive
system, relief from symptoms of colds, sore throats and fevers, circulation, especially for cold
hands and feet, and as a hangover remedy. Peppers can act as a heart stimulant which regulates
blood flow and strengthens the arteries, possibly reducing heart attacks. Nutritionally, fresh chile
peppers are an excellent source of calcium and vitamin C. You can make a chile tincture
(medicine), especially from the hottest varieties, by drying the peppers and grounding into a
powder. Use one or two tablespoons in warm water for relief of may symptoms. Or pack chile
powder into gel capsules for use when making a tea is not convenient.
Capsaicin is a remarkable health-promoting substance. But since burning and irritation are
common side effects, it may be wise to start using it slowly and building up a tolerance for larger
quantities.
I can not vouch for any of the health benefits or medical uses provided in this information. Some
may consider them under the category of "old wife's tales". Other remedies may work like
miracles. Try them at your own risk. If you do not get the benefit you were seeking at least you
can still enjoy the heat.
Could a Sluggish Thyroid Make You Fat and Tired?
Prostate Cancer
Painful Joints
Toothaches
Bronchitis
Cluster Headaches
Stomach Ulcers
Stomach Cancer
Arthritis
Peptic Ulcers
Frostbite

Treat Pain
Ppsoriasis
Skin Cancer
Lung Cancer Neuropathies
Endorphin High
Stimulate Circulation
Stop Bleeding
Cholesterol
Weight Loss
Detoxify Carcinogens
General Science : March 19, 2006
Hot chili peppers might help fight prostate cancer: Study
Click to learn more!
Capsaicin, the heat-generating element in the chili peppers that delights spicy food lovers around
the world, causes prostate cancer cells to kill themselves, researchers said Wednesday.
A team of US cancer scientists found in tests on mice that capsaicin could provoke apoptosis, or
programmed cell death, in the cells behind human prostate cancer, the most common cancer
among men in the United States.
Scientists at the Samuel Oschin Comprehensive Cancer Institute at Cedars-Sinai Medical Center
in Los Angeles, the tests showed the potential of repressing the growth of the cancer cells in
humans. "Capsaicin had a profound anti-proliferative effect on human prostate cancer cells in
culture," said the institute's Soren Lehmann. "It also dramatically slowed the development of
prostate tumors formed by those human cell lines grown in mouse models," he said.
To conduct their test, the researchers fed the heat-generating alkaloid found in all types of chilis
orally to mice. Lehmann said the dose was equivalent to a 200 pound (90 kilogram) man eating
from three to eight of the ultra-hot habanero peppers three times a week.
The heat of habanero peppers registers up to 300,000 Scoville units, compared to a maximum of
5,000 Scoville units for jalapenos and 175,000 for bird chilis popular in Southeast Asia and
Africa, according to the Chile Pepper Institute of New Mexico State University.
Lehmann's research team found that the capsaicin interfered with the cancer cells' ability to avoid
apoptosis, which occurs normally in many tissues as they replace aged cells with new ones.
Cancer cells are able to mutate or change genes to avoid a programmed dying off.
The team found that the doses of capsaicin induced about 80 percent of prostate cancer cells to
move toward apoptosis.
Prostate cancer kills about 221,000 people worldwide every year.

Chile peppers, especially hotter varieties such as Cayenne and Habanero, can also be used
externally as a remedy for painful joints, for frostbite, and applied directly to stop bleeding. They
stimulate blood flow to the affected area, thus reducing inflammation and discomfort. Sprinkle a
little powder into gloves or shoes to help stimulate circulation and keep the hands and feet warm.
To make a liniment for external use, gently boil 1 tablespoon of hot pepper in 1 pint of cider
vinegar. Do not strain, and bottle while hot.
For toothaches, make an Oil out of Cayenne and make a plug out of cotton saturated with the oil.
Press into the affected tooth cavity.
Fresh or lightly cooked peppers are rich in Vitamin C; indeed this was first isolated in Hungary
from bell pepper. However, these peppers are best known in medicine as sources of capsaicin
which is used as an investigatory tool (since it stimulates liberation of Substance P, and is relied
on as a cough inducing agent in laboratory studies) as well as a pain relieving medication for
topical use in arthritis and neuropathies. Peppers which have pungency increase mucous
secretion in the lungs and nose. The capsaicin of chile peppers is also used offensively in pepper
sprays since it is very irritating to the eyes and respiratory tract. Most of the older medical uses
(such as dyspepsia) are not regarded as valid medications, but chile pepper is still used in
Ayurvedic therapy to treat peptic ulcers. Currently, capsaicin is used topically in proprietary
creams to treat pain and neuropathies, whereas formerly chile-impregnated plasters and poultices
were similarly used. The addition of chile pepper to chicken soup (with accompanying garlic and
other herbs) is recommended as a useful therapy for colds, sinusitis and bronchitis.
Aside from their eye-opening flavor, perhaps the most surprising feature of chili peppers is their
vitamin C content--91 milligrams in 1/4 cup of fresh chilies. Most people don't eat chili peppers
in large quantities, but the amount of vitamin C is still significant. And red chilies (although not
green ones) are full of beta-carotene. The nutritional aspect of hot peppers most interesting to
researchers today, however, is capsaicin--the compound that gives chilies their "burn." Capsaicin
seems to have a positive effect on blood cholesterol, and also works as an anticoagulant. And the
"high" that some people experience when eating fiery chili-spiked foods is a perfectly safe one:
Some scientists theorize that in response to the discomfort produced by the chilies' "burn," the
brain releases endorphins--substances that, at high levels, can create a sensation of pleasure.
In a study of 200 patients with psoriasis, application of a 0.025-percent capsaicin cream
significantly reduced itching, scaling, thickness, and redness compared with patients who used a
plain cream.
A nasal application of capsaicin greatly ameliorated symptoms among 52 patients suffering from
cluster headaches. Seventy percent of the patients benefitted when the capsaicin was applied to
the nostril on the same side as the headache. When capsaicin was applied to the opposite nostril,
patients did not improve.
Stomach Ulcers - Cayenne Peppers may help Improve Condition

If you suffer from a peptic or duodenal ulcer, the last thing you might consider taking is hot
Cayenne Pepper. This goes against everything you've ever heard about what aggravates an ulcer,
the facts are that most "spicy" foods do just the opposite.
Capsicum Cayenne Pepper can reduce pain which serves as a local anesthetic to ulcerated tissue
in the stomach and can even help to control bleeding in the stomach. Some individuals may be
bothered by eating "Red Pepper" or spicy foods, these foods do not cause the formation of gastric
ulcers in normal people. An interesting note is that people suffering from ulcers usually avoid
Cayenne Pepper, in fact those people may actually benefit from its therapeutic action.
Taking Capsicum may significantly reduce the risk of ever developing a peptic ulcer. A Chinese
study published in 1995 stated, "Our data supports the hypothesis that the chile used has a
protective effect against peptic ulcer disease."1
Another 1995 study found that Capsicum can even protect the stomach lining from aspirin
induced ulcers.2
Aspirin can cause stomach ulceration in certain individuals or if taken with too little water or
juice. Researchers have concluded after experimenting with human volunteers that the capsaicin
content of capsicum has a definite gastro - protective effect on the mucous membranes of the
stomach.3 Eighteen healthy volunteers with normal gastrointestinal mucosa took chile and water
followed by 600 mg of aspirin and water. The study was conducted over a period of four weeks.
Endoscopy results showed that taking 20 grams of chile before the aspirin definitely
demonstrated a protective action on the stomach lining.4
Capsicum has the ability to rebuild stomach tissue. Capsicum has the ability to bring blood to
regions of tissue at a faster rate boosts the assimilation of foods that are consumed with it.
Several clinical studies support this phenomenon. It has been thought that Capsicum stimulate
the release of substances which increase secretions in the stomach and intestines plus can
increase an abundance of blood to the stomach and intestines.5 In fact, Capsicum can increases
the flow of digestive secretions from the salivary, gastric and intestinal glands.
Chile Pepper Could Aid Weight Loss
Arizona Republic - Phoenix,AZ - Aug. 29, 2006
Click to learn more!
The back story: With the seasonal harvest of chile peppers under way, it seemed appropriate to
revisit the pepper's reputation as a weight-loss aid. Claims of medicinal properties of chile
peppers have circulated for years. The reported benefits have included everything from easing
arthritis pain to lowering cholesterol. In 2002, Heidi Allison promoted the use of the Southwest
staple for the diet conscious in her book The Chili Pepper Diet.
What advocates claim: The capsaicin found in chile peppers is believed to be the agent
responsible for the peppers' beneficial effects. It's the same substance that makes chiles spicy, so
the hotter the chile, the more potential benefit. Some maintain that chile peppers aid weight loss
by increasing metabolism. Peppers can support a healthful diet by adding flavor to otherwise

bland foods, and they put the brakes on appetite. Anyone who has ordered a dish from a Thai
menu with a three-pepper rating can tell you that it's hard to overindulge on a meal with that
much heat. What's more, eating chile peppers releases endorphins that make us feel good.
What we know: In 1986, researchers at Oxford Polytechnic in England fed 12 volunteers
identical 766-calorie meals. On some days, researchers added three grams each of chile powder
and mustard. On alternate days, they added nothing. Researchers found that on the days they
added extra spices, participants burned 45 extra calories, on average.
To test her theory about chile peppers, author Allison conducted a small study with the aid of a
registered dietitian and a UCLA internist. Fourteen subjects ate a low-fat diet with and without
chiles. During the 56 days in which volunteers ate chiles, participants lost an average of 9.4
pounds. By comparison, in the phase of the study in which they did not eat chiles, volunteers lost
only nine-tenths of a pound. Allison said subjects also reported fewer cravings for fat and sweets
during the chile phase.
Both studies were too small to draw firm conclusions, but the idea has promise. A 1999 review of
weight-loss supplements found "some support for mild effects of capsaicin" in whole foods, but
not in supplements.
Peppers are hot -- as a health and diet aid
Darren Swan Oct 02, 2007
The spicier a pepper, the stronger its health effect.
The secret is out: hot peppers are the spice to a healthier life.
Capsaicin, the hot pepper's natural heat-causing component, has been proven to kill cancer cells,
prevent sinus infections, serve as an anti-inflammatory agent, provide gastric relief and produce
fat oxidation.
A daily dose of hot peppers lets people breath easier, feel less pain and lower their body fat.
Registered Dietitians and medical experts in Chicago are pushing the multitalented and diverse
health benefits of hot peppers.
Carla R. Heiser, registered dietitian and managing partner of Body Logic MD in Chicago,
advocates diet and lifestyle strategies in conjunction with a cohesive medicinal plan.
"Medication is used to heal and people can use their food to keep the process going to eventually
come off the medication," Heiser said. "Successful diet and lifestyle pathways can get us away
from a reliance on medications."
The burn felt while eating a jalapeno, habanero or cayenne pepper comes directly from the food's
capsaicin. Capsaicin, though odorless and flavorless, is primarily found in the pepper's seeds and
ribs, but is also evenly distributed throughout the vegetable's flesh, according to the Wellness
Encyclopedia of Food and Nutrition.

It retains the unique ability to provoke prostate cancer cell suicide, repress joint pain, block proinflammatory chain reactions in the blood and reduce nerve fiber swelling in the brain.
This age-old vegetable has similar effects to those of Aleve, Tylenol, Advil, Tums and
chemotherapy all wrapped in one-except this food has zip, taste and no fearful side effects to the
consumer beyond a spicy backlash.
The hot pepper's fuel has the same metabolic effects as Ephedra without containing Ephredra's
negative cardiovascular side effects. It has been added to vitamin and weight loss supplements to
increase effectiveness and safety.
A common myth exists that hot peppers cause ulcers and small intestine irritation. However,
research asserts that though spicy food may add to ulcer pain and irritation, it does not function
as a cause: Ulcer development has never been factually linked to spicy foods or hot peppers.
Recent experiments at the Cedars-Sinai Medical Center in Los Angeles provided experimental
evidence supporting capsaicin's ability to halt prostate cell replication and encourage
programmed cell death. Heiser said the uncovered benefits of capsaicin are on the right
evolutionary road and we as eaters should get on the bandwagon.
"The first path was treating cancer cells with capsaicin and then to use the data to write the study
that would then be applied to animals," she said.
"This is all a scientific process," she said." We'll move from a Petrie to replication on an animal
model and with good results they are likely to move to human beings. Animals might even be
skipped because [hot peppers] are already in our food supply."
Hot pepper research has become incredibly popular in 2007 with more than 200 placebocontrolled studies conducted in that time.
When it comes to health food, people pick peppers
Hot peppers have been around for more than 6,000 years and now they are taking the medical
world by storm.
They have an array of health benefits and it's time to get them in your diet.
Most authentic Mexican dishes call for some type of hot pepper, whether they be jalapeno,
poblano or even chiles all do the trick. Some sandwiches at your local deli come with
pepperoncini or even wax peppers.
However, Dawn Jackson Blatner, registered dietician and author, said people need to get creative
in the ways they incorporate these little red, green, yellow, red and orange vegetable fireballs to
acquire a taste for some of nature's piquant foods.

Blatner said hot pepper medicine is exciting because people have these foods already in their
cabinets.
"The first take home message for people is that these foods taste good and it can be good for you
too," the Chicago-based nutrition expert said.
"Hot peppers and their active ingredient, capsaicin, acts as an anti-oxidant, anti-inflammatory
agent, reduces risk for heart disease, and is great for people with arthritis or marathoners
regarding inflammation. It's a pretty special spice."
Preliminary research proposes that adding a teaspoon of cayenne pepper can cause the body to
burn an extra 15 calories after eating the meal.
Blatner, a personal cayenne pepper lover, has come up with several different ways to incorporate
the food into her diet.
She will burn some whole grain popcorn and sprinkle the pepper on top of it. Adding it to
spaghetti sauce is a good way to subdue the strength of the pepper without losing its nutritional
value.
Mix some in with a low fat frozen chocolate yogurt can give a peppery touch to dessert. This is a
must-have spice to keep in your rack.
The power of plants and vegetables does not surprise dietitians. Hot peppers are phenomenal for
the body and these experts in food and diet rely on these to help improve the human condition.
"We know plants are very powerful to protect humans against disease and we use them as much
as possible," she said.
Not everyone loves spicy food or can tolerate it, for that matter.
Sometimes it takes up to 14 food exposures in taste tests or especially with children to get used
to a new food.
Blatner, who works with overweight patients at Northwestern Memorial Hospital Wellness
Institute in Chicago and is a spokeswoman for the American Dietetic Association, said eating hot
peppers is like any other desired health habit.
"Keep practicing and one day you'll start craving it," she said.
In the countries where diets are traditionally high in capsaicin (the chili pepper substance, the
fruits contain 0.1-1.5% capsaicin), the cancer death rates for men and women are significantly
lower than they are in countries with less chili pepper consumption (World Health Organization
statistics). When capsaicin was administered to rats receiving carcinogenic agents, the incidence
of certain tumors were decreased over controls. Capsaicin has been found to preferentially inhibit
the growth of cancer cells in laboratory studies. Experiments have shown that capsaicin seems to
be able to detoxify a wide range of chemical carcinogens which, if left free to roam the body,

could set up mutations that lead to cancers. It also induces apoptosis in various immortalized or
malignant cell lines.
Researchers tested the capsaicin on human skin cancer cells to analyze how the cells reacted.
They found that the majority of the skin cancer cells exposed to the substances died. The
researchers say these substances seem to kill cells by damaging the cell membranes and limiting
the amount of oxygen that reaches the cancer cells.
Study authors Numsen Hail Jr. and Reuben Lotan, PhD, of the University of Texas M.D.
Anderson Cancer Center in Houston say if more studies confirm these findings, the compounds
may eventually be used in skin patches or creams that could treat or prevent skin cancers.
A different human study found that people who ate the most cayenne actually had lower rates of
stomach cancer.
A chili pepper tincture can be used in the amount of 0.3-1 ml TID. An infusion can be made by
pouring a cup of boiling water onto 1/2-1 tsp of cayenne powder and let set for 10 minutes. A
teaspoon of this infusion can be mixed with water and drunk three to four times daily.
HEALTH BENEFIT OF PUMPKIN
The Latin name is (Telfairia occidentalis). The Igbo people of Nigeria and most Nigerians call it Ugu. The
Ghana people call it Krobonko, while people from Sierra Leone call it Gonugbe. The English name is
Fluted pumpkin, fluted gourd and the Spaniards call it Costillada.
The fruit of the plant is usually very large reaching up and including 13-15kg. An average fruit pod can
contain as much as 100-150 seeds. The fruit body and pod is generally dark chalky colour and very hard.
They are organically grown in gardens and some allotments in Nigeria. The pods are like Cocoa pods
when it is cut open. The seeds are red-blood or magenta colour. The coverings had to be thoroughly
washed to remove the poisonous toxins.
The seeds can be boiled or roasted like Chestnut. The seeds have hard covering too.
It has many advantages as meal eaten on its own or added to other meals. "Mature pumpkin seed is rich in
protein and is very high in potassium, that helps in balancing fluid levels in the body and promote the
development of strong bones and is also crucial to controlling blood pressure.
Ugu serves as an excellent source of fibre, fibre helps to reduce bad cholesterol levels; it also helps
protects the body against heart diseases and promotes healthy digestion.
It is also a good sources of different types of vitamins and minerals and is also rich in anti-oxidants, such
as Alpha-carotene and Btecarotene. The anti oxidants help to slow the aging process, alpha-carotene
helps to reduce the risk of developing cataracts and prevent tumor (cancerous) growths, while Btecarotene helps to restore skin damage caused by the sun. Anti-oxidants generally helps to eliminate free
radicals which are responsible for cancerous growths.
Medical expert also said that the leaves are rich in carotenes, which help to boost immunity, lessen the
risk of heart disease, and help lower blood sugar levels as well as the risk of diabetes and high blood
pressure.
Pumpkin also contains iron and crude fat, vitamin B5 that helps to balance hormonal levels and vitamin A
which improves and maintains good sight.

Fluted pumpkin is massively cultivated and massively eaten by the Igbo people of Eastern part of Nigeria
and other countries lowland of West Africa including Ghana and Sierra Leone.
Apart from the nutritional, agricultural and industrial importance, the plant has been found to be great and
medicinally useful.
USES OF UTAZI
Utazi, Pergularia daemia of the plant family Asclepiadaceae has no common English name. To the Igbo it
is utazi; and Yoruba - teji. The leaves, stem and root barks are used for cough, fever, catarrh and diarrhoea
in infants.
USES OF UZIZA
Uziza is a climbing black pepper or Benin pepper (Piper guineense) is of plant family Piperaceae. Local
names: Edo - ebe-ahinhi akpoke; Efik/Ibibio - etinkene, odusa; Igbo - uziza; Urhobo - uririe; Yoruba iyere, ata-iyere. The fruits and leaves are used to cure vomiting, worm infestation, tonsillitis, rheumatism
and stomachaches.

Life-saving bitterness
Some of the bitter foods consumed in Nigeria are highly medicinal and have been employed for
centuries for the treatment of various ailments, ranging from diabetes to heart diseases. One of
such foods is the Utazi leaves, very bitter pale green leaves used in pepper soup and isi-ewu
(goat head) flavouring.
A study contained in the Nigerian journal of physiological sciences showed that Utazi leaves
contain properties that can significantly reduce the blood sugar level in diabetic patients as well
as serve as antioxidant.
The study shows that the extracts of utazi may also act by either directly scavenging on the
results that effect of metabolism, due to the presence of various antioxidant compounds or by
increasing the synthesis of antioxidant molecules. Utazi used locally is very popular as soups for
women who have just put to birth as well convalescing patients.
Another food is bitter leaf. This is not as bitter as the utazi leaf, but it has been used as
complement or as a close substitute.
Bitter leaf is easily grown and is also readily available in the market either as fresh leaves or
washed and scrubbed.
It can also be dried for storage. Bitter leaf is used as a vegetable in stews, often with egusi. It
gives a bitter, mildly astringent quality to the dish.
It is also widely used medicinally. It is a home plant and can be grown as flower around the
house. People have been found to drink bitter leaves juice to combat blood sugar levels.
Then there is walnut, a rich source of omega-3. The milk-coloured flesh inside the hard shell is
mildly bitter. Walnuts are in season around this time of the year and many Nigerians eat them a
lot crediting them with the ability to protect the heart and the liver. A study contained in World

Health Food Journal shows that walnut contains many potential health benefits, ranging from
cardiovascular protection, to the promotion of better cognitive function, to anti-inflammatory
benefits helpful in asthma and rheumatoid arthritis.
Another food is bitter cola. The flesh is harder than walnut but the bitterness level is almost the
same. It is also consumed as medicinal snack among Nigerians because they believe it is good
for the heart, liver and the lungs.
Nigerians believe bitter cola has cleansing and detoxifying properties and they eat the fresh juice
from the fruit of bitter cola to combat cough and asthma.

EATING SPICY FOOD: WHAT ARE THE EFFECTS?

By JANE E. BRODY
THOUGH much is suspected, relatively little is known about the health effects of peppery foods. In
general, hot, spicy foods are stimulants. They stimulate the circulation and raise body temperature. If you
are living in a hot climate, the increase in body temperature can make you feel cooler by diminishing the
difference between you and the surrounding air and by inducing sweating, which cools the body when the
perspiration evaporates.
Peppery foods are also believed to stimulate the appetite by setting off the flow of saliva and gastric
juices, a nutritionally important effect for people in tropical areas where the oppressive heat acts as an
appetite suppressant. And, anecdotally at least, they act as an overall stimulant, producing a titillating,
awakening effect and increasing the acuity of the senses.
Peppers, especially the hot capsicum (chili) peppers, produce a burning sensation on the skin and mucous
membranes, including the inside of the mouth. For the uninitiated, a relatively mild hot pepper can seem
intolerably strong and truly hot peppers may even cause blistering of the lips and palate.
In Hong Kong, I was served a spicy shrimp dish that was so hot it numbed my unconditioned taste buds
for three days and brought my gastronomic tour of that city to an abrupt halt. But people who eat hot
foods all the time apparently become conditioned to their oral effects and do not find them painful. In
fact, foods traditionally eaten hot are regarded as bland without the proper dose of pepper, much as a
person used to a lot of salt would find salt-free foods tasteless.
For non-oral tissues, however, the burning produced by capsaicin, the irritating chemical in chili peppers,
can be very painful. When preparing peppers it is wise to wear rubber gloves or hold the pep pers in a
paper towel or plastic wrap. Fingers that have handled hot peppers should be washed thoroughly and kept
out of the eyes and other sensitive tissues, including those of the pelvic region. If you should get capsaicin
on sensitive tissues, flush quickly with lots of water to reduce the irritation.
If you burn your mouth with an overdose of hot pepper, Howard Hillman, author of ''The Cook's Book''
(Avon, $8.95), recommends eating an absorbent food like bread or rice rather than drinking liquids, which
will spread capsaicin to other parts of your mouth.
Given what they can do to your mouth, you'd expect hot peppers to have damaging effects on the rest of
your digestive tract, if not elsewhere in the body. To be sure, patients with various gastrointestinal

diseases, such as hiatal hernias, ulcers and bowel disorders, are commonly advised to avoid hot, spicy
foods.
However, according to Dr. Arnold Levy, a gastroenterologist in Washington and vice president for
education of the American Digestive Disease Society, ''Precious little data are available anywhere in any
language on the effects of hot, spicy foods on the digestive tract.''
Dr. Levy said: ''Caffeine and alcohol are gastric irritants; citrus fruits are acidic and can irritate the lower
esophagus and add to stomach acid; chocolate, mint, nicotine, alcohol and fatty foods can relax the lower
esophageal sphincter, the muscle between the esophagus and stomach, and cause heartburn, but there just
aren't any data on hot, spicy foods.''
He added that people with chronic heartburn are likely to have less severe symptoms if they stay away
from spicy foods, but this alone won't diminish the episodes of heartburn. For ulcer patients, he said,
avoiding acid-stimulating foods is important, but there is no evidence that eating spicy foods will slow the
healing of ulcers.
Dr. Levy noted that some people experience gastrointestinal burning or intense stomach cramping when
they eat spicy foods, but that different people are sensitive to different foods, a fact that they usually
discover on their own and can then avoid the offending foods.
A recent study in Sweden on laboratory animals indicated that a dose of capsaicin soon after birth
desensitized the animals' respiratory tracts to some adverse effects of cigarette smoke and other irritants.
The researchers suggested that this extract of hot peppers may be useful in treating asthmatics and others
with hypersensitive airways. Certainly, consumers of hot peppers commonly report that they help to clear
the sinuses.
Peppery hot foods have been a part of the human diet for more than 8,000 years. Long before the ancient
Greeks and Romans gave monetary value to peppercorns (they were used to pay fines, rent and taxes and
to buy and free slaves), the South American Indians were eating fiery hot wild chilies. Chilies were eaten
in Mexico, Brazil and Peru 6,000 years before the birth of Christ and were one of the first domesticated
plants in the New World.
In fact, chilies came to be called peppers through a navigational error. Christopher Columbus had sailed
in search of precious peppercorns from India; when he landed on American shores, he dubbed the hot
food eaten there ''pepper'' and their consumers ''Indians.'' Columbus took chili seeds back to Spain, and
from there they spread to tropical and subtropical regions throughout the world.
Botanically, the vine that yields the spice peppercorn has no relation to the plants that produce chilies and
bell peppers. They come from plants of the genus Capsicum and are relatives of the potato, tomato and
eggplant, plants of the nightshade family. Peppercorns, on the other hand, are fruits of plants of the genus
Piper. Both kinds of pepper, however, can produce a burning sensation on the tongue and both have been
alternately praised and damned for their presumed health effects.
Herbalists have recommended peppercorns for the relief of arthritis, fever, migraine, motion sickness,
poor digestion, venereal disease and vertigo. Capsicum peppers have been touted as cures for arthritis,
atherosclerosis, the common cold, muscle cramps, infections, lung congestion and ulcers.
Interestingly, other ''experts'' have said capsicum peppers should be avoided by patients with arthritis.
Few of these claims, however, have ever been subjected to scientific scrutiny. Peppercorns contain
piperine, a chemical that in very high doses causes tumors in mice. However, there is no evidence to
indicate an increased cancer risk in people who regularly use pepper.

Hot spices have a preservative action that delays food spoilage, but claims that they can act as antibiotics
in the digestive tract and help to prevent infectious diarrhea and related ills have not been scientifically
substantiated.
Nutritionally, capsicum peppers, both sweet and hot, do have something important to offer: large amounts
of vitamin C. In fact, ounce for ounce, peppers have two and a half times more vitamin C than oranges.
They are also good sources of vitamin A (which may account for the claim that they help prevent night
blindness) and potassium and contain some iron and protein. At the same time, they are very low in fat
and calories: 22 calories in three and a half ounces.
As a further nutritional benefit, peppery seasonings are a tastebud- stimulating alternative to salt, the
abuse of which can increase the risk of developing high blood pressure.