Those of us who love our food spicy typically keep a running list of the many benefits that such choices bring. After all, how many spicy food fans are familiar with this, metaphorical and annoyingly common, question: “How can you eat that?”
Sure, the habaneros, scotch bonnets and even those Carolina reapers are fairly intense, but they add that ideal punch to a variety of dishes. So, why NOT eat them?
When asked, you naturally want to defend your love of all things spicy, and so it is wise to have a list on hand. You can always just say, “Because it’s delicious!” but you might want to also have all kinds of science-speak ready to defend your favorite foods.
For example, although many adore spicy food because it just tastes so good, there are also health benefits such as cancer fighting antioxidants, calorie burning properties, cholesterol lowering compounds, nutrient density and the fact that it may combat infection.
That’s right; capsaicin has antibacterial properties. Naturally, no one is saying you will want to scrub your hands or kitchen counters with capsaicin, as it is the compound that gives all peppers their intense heat. Yet, science is working on ways of using it to create more natural and effective medicines and other formulas.
So, let’s get a bit scientific and use some lab speak to develop even more arguments in favor of spicy foods and peppers in general.
The Scientific View of Capsaicin as Antibacterial Agent
In a recent study published by the National Institute for Health, the following statement demonstrated that spicy foods may offer more than delicious taste, particularly if the heat comes from chili peppers. Here is what the report indicated: “Capsaicin (8-methyl-N-vanillyl-6-nonenamide) is the active component of Capsicum …Besides its multiple pharmacological and physiological properties (pain relief, cancer prevention, and beneficial cardiovascular, and gastrointestinal effects) capsaicin has recently attracted considerable attention because of its antimicrobial and anti-virulence activity.”
Antimicrobial and anti viral activity is an amazing benefit, and other studies went farther to determine if the capsaicin antibacterial properties also went as far as combating some of the most common and/or problematic foodborne and/or human pathogens.
Surprisingly, even dietary villains like E. coli sat up and paid attention when capsaicin was around. Though anycapsaicin antibacterial agent was unable to arrest E. coli completely, a recent study proved that it was able to retard the growth of it as well as other harmful bacteria. This study concluded by saying that “Capsicum species harbor many economically significant benefits awaiting ‘discovery’”
Interestingly enough, these discoveries are ongoing and already being made. For instance, yet another study done for the Department of Environmental Sciences, Qingdao University in China demonstrated that capsaicin is antibacterial even at lower saturations, such as .0125mg. And another has shown that it inhibits gingivalis growth (the bacterial films that cause all kinds of problems with the teeth and gums). Still another found that capsaicin as an antibacterial component in the diet was able to combat some serious intestinal issues. For instance, a “Duke University study found that capsaicin may lead to a cure for inflammatory bowel disease (IBD). The substance can also help to kill bacteria such as H. pylori, which can help prevent stomach ulcers.”
What is Behind Capsaicin and the Antibacterial Properties?
Why is it that capsaicin is antibacterial? It is because it is an all-natural, bacteriostatic agent. This is simply that it can stop bacteria of different kinds from reproducing. It may not kill them, but it can serve to neutralize them. This is different from a bactericidal agent that destroys bacteria on contact.
Scientists believe that pepper plants have their potent natural compounds as a sort of natural defense. Any animal that chomps down on the plant or fruit is unlikely to do it again and this has allowed peppers to exist and thrive. The capsaicin responsible for this effective defense is a pungent alkaloid and is active in even the smallest amounts.
To animals, it can initially seem like nothing more than a serious irritant that can greatly affect the mucous membranes, yet the many benefits of capsaicin make it a compound that deserves great attention.
Capsaicin as Antibacterial Superhero
Though we have already mentioned study upon study, it is important to recognize that capsaicin as antibacterial or anti-virulent compound is quite new. Actually, as a commercial strength antibacterial or anti-virulent compound it is new. Though history shows many civilizations enjoying spicy dishes full of hot peppers, and relying on such foods for many different purposes, modern food scientists are only just realizing how important capsaicin as an antibacterial agent can be.
Capsaicin as Dietary Good Guy
Naturally, many of us eager to enjoy spicy foods will be glad to hear that certain isolates in peppers allow scientists to use the natural capsaicin as a bacterial destroyer. However, let’s not turn our attention away from a few simple facts related to eating capsaicin directly.
For example, hot peppers and chili peppers are all high in natural capsaicin, and we already learned that eating them allows you to capture many of the benefits of this compound.
But, did you also know that peppers are one of the most vitamin C dense foods? That means you also boost immunity by consuming them. You enjoy the same anti-inflammation and antioxidant protection from the Vitamin C as the capsaicin, further enhancing the bacteria fighting properties of a diet high in spicy peppers. Consider that diets high in chili peppers are noted for reducing the frequency of colds and respiratory issues, and that the vitamin A content in peppers only adds to the benefits. In fact, chili peppers offer some of the highest levels of vitamin A in the dietary world, too – with around 1387% of your RDA of this vitamin in a single serving! This benefits the mucous membranes substantially, further protecting you from bacterial issues.
They always say that eating an apple each day is going to keep the doctor away, yet what about chili peppers and spicy food? After all, we’ve learned that capsaicin is a remarkable compound and brings with it some of the most effective disease and bacteria resistance along with remarkably high levels of nutrients too. If you have been wondering about the better antibacterial compounds of the natural world, turn your attention to capsaicin as an antibacterial superhero and a dietary good guy.