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All peppers like Chili, Italian and Bell peppers, have a compound called luteolin, which can help reduce inflammation in the brain and help protect your vision. This is important for reducing the risks for brain cancer and Alzheimer’s.  A study done on mice showed that it also helped to improve their memory.4
Vitamin C

Bell Peppers

These peppers along with the others have antibacterial qualities to it. It can kill the natural bacteria in your gut, as well as yeasts and molds so peppers may help fight off infections in your intestinal lining.5,6

The superstar in peppers is a compound called capsaicin. Capsaicin killed cancer cells in lab studies when they came in contact with each other.7

Cooking and Vitamin C

Red peppers can also help lower cholesterol and blood lipid (fat) levels.6 They also work well with Chickpeas (Garbanzo Beans) to help unlock some of its iron content. They are also high in Vitamin C so cooking it for too long will leech the vitamins out and also cause the vitamin C to start breaking down. It’s best to eat peppers raw and if possible organic because we eat the outer layer where most pesticide residues are.

Peppers have about twice the amount of vitamin C than Oranges and only about 1/3 of the calories. They’re also a good source of calcium, potassium and iron.1,2 Studies show that they can help reduce the risk of prostate cancer.1 Of all the bell peppers, red bell peppers seem to have a more antioxidants in them than the green peppers.
Ghost Chili

Ghost Chili / Ghost Pepper

This type of chili pepper is perhaps the spiciest thing on the planet. It is virtually neck and neck with Scorpion chili pepper for the title of hottest food on earth.


  1. Ambrosini G, de Klerk N, Fritschi L, Mackerras D, Musk B. Fruit, vegetable, vitamin A intakes, and prostate cancer risk. Prostate Cancer And Prostatic Diseases [serial online]. 2008;11(1):61-66.
  2. Sun T, Xu Z, Wu C, Janes M, Prinyawiwatkul W, No H. Antioxidant activities of different colored sweet bell peppers (Capsicum annuum L.). Journal Of Food Science [serial online]. March 2007;72(2):S98-S102.
  4. 6 foods that are good for your brain. Slide 5; Carrots. Located at
  5. Wahba N, Ahmed A, Ebraheim Z. Antimicrobial effects of pepper, parsley, and dill and their roles in the microbiological quality enhancement of traditional Egyptian Kareish cheese. Foodborne Pathogens And Disease [serial online]. April 2010;7(4):411-418.
  6. Wu C, Lin J, Yang J, et al. Capsaicin induced cell cycle arrest and apoptosis in human esophagus epidermoid carcinoma CE 81T/VGH cells through the elevation of intracellular reactive oxygen species and Ca2+ productions and caspase-3 activation. Mutation Research [serial online]. October 10, 2006;601(1-2):71-82.
  7. Kuda T, Iwai A, Yano T. Effect of red pepper Capsicum annuum var. conoides and garlic Allium sativum on plasma lipid levels and cecal microflora in mice fed beef tallow. Food And Chemical Toxicology: An International Journal Published For The British Industrial Biological Research Association [serial online]. October 2004;42(10):1695-1700.

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