Chile

Chile (Medicine)

Chile (pronounced: /ˈtʃɪli/), also known as Capsicum in the medical field, is a fruit from the genus Capsicum, members of the nightshade family, Solanaceae.

Etymology

The term "Chile" comes from the Nahuatl word chīlli, denoting a larger Capsicum variety cultivated at least since 3000 BC, as evidenced by remains found in pottery from Puebla and Oaxaca.

Medical Uses

Chile peppers are rich in various vitamins and minerals. They are also a good source of various antioxidants, which are beneficial for health. Capsaicin, the main bioactive plant compound in chile peppers, is responsible for their unique, pungent taste and many of their health benefits.

Pain Relief

Capsaicin, the active ingredient in Capsicum, is used in topical ointments, as well as patches, to relieve pain. It alleviates pain by reducing the amount of substance P, a compound that carries pain messages to the brain.

Weight Loss

Some research suggests that capsaicin can promote weight loss by reducing appetite and increasing fat burning. It is often used in weight loss supplements.

Digestive Health

Chile may help to improve digestive health. It aids in digestive and circulatory function and boosts metabolism.

Related Terms

• Capsaicin
• Capsicum
• Substance P
• Antioxidants
• Metabolism

External links

• Medical encyclopedia article on Chile
• Wikipedia's article - Chile

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