GREEN PEPPER

Pepper owes its hot taste to piperine, a phenolic substance that gives this fruit many of its healing properties as a spice. This substance is believed to activate nerve impulses that increase hydrochloric acid secretions in the stomach, improving and speeding up digestion. In combination with its mild bactericidal effect, pepper was effectively used in the past as a digestive, aphrodisiac, astringent, to protect against the growth of intestinal bacteria, from disorders such as diarrhea, constipation, flatulence, colic while in combination with its analgesic effect was an effective means of relieving and treating toothaches and oral infections. Pepper has additional diaphoretic and diuretic properties, promoting - in combination with its antibacterial action - the detoxification of the body. It also exhibits antioxidant and antidiabetic properties, while the ability of pepper to prevent the proliferation of fat cells was recently discovered, a property potentially useful in the prevention of nutritional disorders such as obesity.