Peppers are excellent sources of plant compounds called phytochemicals, many of which have antioxidant and anti-inflammatory properties.

Although researchers do not view phytochemicals as essential nutrients, as they do vitamins and minerals, the compounds may be valuable for protection against cancer and cardiovascular disease.

Phytochemicals in chili peppers include capsaicinoids, such as capsaicin, which is the main active ingredient. It produces the characteristic pungency and hot taste that many plants in the genus have. Other Capsicum phytochemicals include:

• anthocyanins

• flavonoids

• phenolic acids

• carotenoids such as lutein, lycopene, and zeazanthin

Additional nutrients in Capsicum include:

• vitamin, such as:

  • vitamin Bs

  • vitamin C, which is high in red peppers

  • vitamin E, which is high in dried chili peppers

• fiber

• minerals such as:

  • iron

  • calcium

  • copper

  • manganese

  • molybdenum

• amino acids such as:

  • tryptophan

  • phenylalanine

  • lysine