Chili pepper: A delve into its nutritional values and roles in food-based therapy

Abstract

Due to its biodiversity, conventional treatments have been well-respected for ages and continue to impact the evolution of complementary and alternative medicine practices. Many different plants, including trees, herbs, and spices, have well-documented medicinal properties. The chili pepper (Ch-p), a spicy fruit, contains a wealth of phytonutrients, flavonoids, capsaicinoids, and other naturally occurring bioactive substances. By working together and synergistically, these chemicals show that they are more effective at treating many illnesses than when used alone. Some examples of these conditions include oxidative stress, improper coagulation, obesity, diabetes, inflammation, cancer, and diseases caused by microbes. There has been recent evidence that capsaicinoids, and capsaicin in particular, can alleviate the symptoms of serious viral infections, such as COVID-19. In addition to its potential as an anesthetic, capsaicin allows for the increased use of Ch-p as a topical treatment for pain relief. Not only are the phytochemicals found in Ch-p useful and affordable as phyto-alternatives for illness treatment, but they can also serve as building blocks for new medications. Additionally, the study provides evidence that capsaicin and the TRPV1 receptor work together to alleviate chronic conditions. Despite the lack of medical research on the effects of Ch-p intake, we must confirm the results of animal studies. This review work gives a brief but easy-to-understand summary of the nutritional and biological possibilities of Ch-p-derived products. This could help pharmaceutical companies care more about people's health and work more effectively and efficiently.