Capsicum increases the metabolism by lowering triglycerides, which are stored fats in blood corpuscles.This helps in burning calories.
Capsicum is an important source of vitamin A and vitamin C. These two vitamins are powerful antioxidants that help in fighting free radicals in the body and help in treating heart diseases, osteoarthritis, bronchial asthma, cataract etc. The free radicals are responsible for causing cellular damage, damage to nerves and blood vessels.
Capsaicin found in capsicum blocks the transmission of pain from the skin to the spinal cord and is considered helpful in treating neuralgia, pain associated with herpes zoster and postoperative amputation trauma.
The compound capsaicin is also believed to treat cancer by preventing carcinogens from binding with DNA. As a regular dietary intake, it has been found through various studies that eating capsicum can provide some protection from cancer.
Capsicum has the capacity to prevent clotting of blood. Vitamin C is found to play a major role in dissolving blood clots.
Capsaicin content in capsicum fights off food-borne bacterial diseases like Vibrio vulnificus bacteria found in raw shellfish.
Green chili has a large amount of dietary fiber -- 2 teaspoons of dried chili powder contains 10 percent of the Daily Value for fiber recommended by the Food and Drug Administration. Dietary fiber is indigestible and passes through the digestive system, pushing out waste.
It also contributes greatly to satiety. Fiber can prevent constipation and help maintain a healthy weight as well as promote digestive health, particularly in the intestines.
Vitamin C, or ascorbic acid, is the second most abundant nutrient in green chili. It acts as both an antioxidant and a vitamin, says Medline Plus. It is essential for the formation of collagen, scar tissue, ligaments, blood vessels and tendons. It also helps the body to maintain and repair wounds, bones, teeth and cartilage. As an antioxidant, it strengthens overall health and helps the body fight infections.