Chipotles are jalapeno peppers roasted to obtain a more smoky flavor, notes TheSpiceDepot.com. Native to Mexico, chipotle peppers may have been invented by the Aztecs to improve storage of the fleshy jalapeno, which had a tendency to rot in humid weather. Chipotles are now used throughout the United States and Mexico to add moderate heat to dishes. Rich in capsaicin, chipotle peppers offer multiple health benefits.
Cancer-Fighting
The capsaicin in jalapenos can instigate cancer cell death, notes BBC News. In a study at Nottingham University, scientists tested the effects of capsaicin on both lung and pancreatic cancer cells, and found that chemicals in the capsaicin triggered cancer cell death. The scientists postulated that eating a more capsaicin-rich diet could aid cancer patients, while noting great potential for capsaicin-based cancer drug development.
Antioxidant
Mexican dried peppers have antioxidant properties, notes the March 2010 "Journal of Agriculture and Food Chemistry." Researchers in Spain tested five varieties of dried peppers in vitro to identify chemicals of benefit to the gastrointestinal system. They found that the peppers contained significant amounts of polyphenols and carotenoids, both of which are antioxidants. Chipotles are a good source of both vitamin A and vitamin C, TheSpiceDepot confirms.
Weight Loss
Capsaicin may aid fat oxidization, leading to increased weight loss, according to the September 2003 issue of the "British Journal of Nutrition." Researchers worked with a group of 91 moderately overweight human subjects to test the effects of capsaicin supplementation on weight loss over a three-month period. They found that those taking daily capsaicin experienced increased fat oxidation and more sustained weight loss than the subjects taking the placebo.
References
- The Spice Depot: Chipotle
- BBC News: How Spicy Foods Can Kill Cancers
- ACS Publications: Journal of Agricultural and Food Chemistry: Bioactive Compounds of Four Hot Pepper Varieties (Capsicum annuum L.), Antioxidant Capacity, and Intestinal Bioaccessibility
- PubMed.gov: British Journal of Nutrition: Effect of Capsaicin on Substrate Oxidation and Weight Maintenance After Modest Body-Weight Loss in Human Subjects
Member Comments