A Review Study on Chillies as Food
Journal Title: International Journal of Innovative Research in Computer Science and Technology - Year 2021, Vol 9, Issue 5
Abstract
Chilies are made up of nonvolatile ether soluble extractives from dried ripe Capsicum fruits. It's an annum line. var: minimum, family member Chili Solanaceae is an important crop in soup preparation. It has a minimum of 12% sauce, spicy water, and other ingredients in the nation. Chilies have been utilized as a portion of food, flavor, and family medication for an assortment of sicknesses since old times, including elevated cholesterol, hypertension, joint torment, skin issues, and as a carminative, tidbit, stomachic, refreshments, relief from discomfort in neuropathy, and counter aggravation in the therapy of stiffness and lumbago. Its organic design is to stop herbivorous creatures, parasites, and different microorganisms. The expression "capsicum" comes from the Greek word "kapsimo," and that signifies "to chomp". Capsaicin, protein, fixed oil, thiamine, and ascorbic corrosive are answerable for chilies' restorative impacts. This paper examines pharmacognosy, pharmacology, and their beneficial benefits, as well as numerous herbal formulae for various illnesses, chili preparations, commercial formulations, and their main adverse effects or contraindications.
Authors and Affiliations
Anjali Tiwari
Keywords
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- EP ID EP747288
- DOI 10.55524/ijircst.2021.9.5.21
- Views 1
- Downloads 0
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