Fatimah Akinpelu

Nutraceutical

Do you know that while eating, you can actually prevent or manage some diseases? Yes, it happens. Such foods are called Nutraceuticals.

The word “nutraceutical” comes from “nutrition” + “pharmaceutical.” It refers to food or parts of food that provide medical or health benefits, including the prevention and/or treatment of disease.

So, nutraceuticals are between food and medicine — they are taken like food but act like medicine. A nutraceutical is any food or food component that offers medical or health benefits beyond basic nutrition, used for the prevention or management of diseases.

They may be derived from natural sources (plants, animals, microorganisms, marine sources), consumed as dietary supplements, functional foods, or fortified foods, and they provide extra benefits beyond basic nutrition (not just calories, protein, or vitamins).

Today, let us explore one of these nutraceuticals:

The common fruit in our environment, Capsicum annuum.

Capsicum annuum is otherwise known as African Chillies or Red Pepper. It is called “Bawa” or “Tatase” in Yoruba. It is indigenous to East Africa, West Africa, and India.

Its major constituent is Capsaicin. Other compounds include Capsaicinoids (dihydrocapsaicin, nordihydrocapsaicin, homocapsaicin, homodihydrocapsaicin), Carotenoids, Vitamins, Flavonoids and Phenolics, and Volatile Oils (essential oils).

Uses of Capsicum annuum

1. Pain Relief (Arthritis, Muscle Pain, Neuralgia)

How it works: Capsaicin acts on TRPV1 pain receptors in the skin. It first causes a burning sensation, but with repeated use, it depletes substance P (a chemical that transmits pain signals to the brain), leading to reduced pain sensation.

Traditional use: Peppers are soaked in palm oil, shea butter, or coconut oil to extract capsaicin. The oil is rubbed on painful joints or muscles. Some cultures crush fresh chili, mix it with oil, and apply it as a paste.

Example: For knee pain, chili-infused oil massaged into the joint can give relief after repeated use.

Caution: Causes burning and redness initially. Wash your hands thoroughly after use to avoid eye contact.

2. Respiratory Congestion (Catarrh, Sinus Block, Cold)

How it works: Capsaicin and volatile oils stimulate nasal secretions and open up blocked airways. The “burning” makes the nose run, clearing mucus and congestion. Vitamin C and antioxidants also support immune function.

How it is used:

Eating spicy food (such as hot pepper soup or stew) helps relieve catarrh.

Inhaling steam from chili water or stew allows capsaicin vapors to open the nasal passages.

Example: Yoruba pepper soup (Omi obe ata) during the cold season helps relieve a stuffy nose and feverish feelings.

3. Digestive Stimulation (Indigestion, Flatulence, Poor Appetite)

How it works: Capsaicin stimulates gastric juice and saliva secretion, aiding digestion. It also increases peristalsis, reducing bloating and flatulence, and stimulates appetite.

How it is used: Added to meals such as soups, stews, or porridge.

Example: Adding chili to beans or yam porridge helps reduce heaviness and aids digestion.

Caution: People with gastric ulcers or gastritis should avoid excess chili as it worsens irritation.


4. General Health (Antioxidant, Metabolic, Circulatory Benefits)

Benefits:

Carotenoids (capsanthin, capsorubin) and vitamin C protect the body from oxidative damage.

Capsaicin improves circulation by dilating blood vessels.

Regular intake may boost metabolism, increasing calorie burning and fat oxidation, aiding weight management.

How it is used: Regular inclusion in stews, soups, and sauces.

Example: Daily use of fresh chili in food may improve circulation and help prevent oxidative stress–related diseases such as heart disease.

5. Capsicum as a Condiment: Condiment is a substance added to food to enhance flavor, colour, and aroma.

How it works:

Capsaicin provides pungency, Carotenoids provide bright red or yellow color, and Volatile oils give the characteristic aroma.

How it is used:

Fresh chili peppers are chopped into stews, soups, sauces, and salads.

Dried pepper is ground into powder (cayenne pepper) and used as seasoning.

Benefit: Enhances flavor, color, and aroma, and provides mild preservation due to antimicrobial properties.


6. Capsicum as a Counter-Irritant

How it works: A counter-irritant is applied to the skin to cause local irritation (burning, redness, warmth), distracting the nervous system from deeper pain. Capsaicin excites sensory nerve endings, causing burning, but with repeated application depletes substance P, reducing pain transmission. It also increases local blood flow, aiding healing.

How it is used:

Traditionally: Peppers are soaked in oil and rubbed on painful joints.

Medically: Capsaicin creams, gels, and patches are used for arthritis, neuropathic pain, and backache.

Side effect: Burning and stinging at first, which reduces after repeated use.

Other Benefits include: Strong antioxidant effects, Boosts immunity, and provides antimicrobial and preservative effects.