Promotes intestinal health, antioxidant, promotes digestion, and relieves joint pain. Nutritional value of red pepper: rich in vitamin C, B vitamins, beta-carotene, potassium, magnesium, iron and other trace elements, and capsaicin and other ingredients. Effectiveness of red pepper: 1, beneficial to longevity; 2, beneficial to intestinal health, fight obesity; 3, with antioxidant, anti-inflammatory, anti-cancer effects; 4, to promote salivary secretion, promote digestion, improve appetite; 5, to help relieve joint pain, muscle aches and pains; 6, to reduce cholesterol, and promote cardiovascular and cerebrovascular health.

The main components of red pepper are vitamin C and carotene. The human body has the following effects:1. Red pepper is hot and irritating, can treat and prevent coughs, colds, sinusitis and bronchitis, etc. 2. Eat red pepper in moderation on the oral cavity and gastrointestinal stimulation, can enhance intestinal peristalsis, promote secretion of digestive juices, regeneration of the gastric mucosa, prevention and treatment of gastric ulcers, etc. 3. Eat red pepper can lower blood lipids, reduce thrombosis and prevent cardiovascular disease. But consumption should not be excessive, or may cause fire.

Red pepper is rich in vitamin C, b vitamins, carotene, capsaicin and potassium, magnesium, iron and other trace elements and other nutrients. Pungent and warm, chili peppers have the effect of sweating and relieving heat, and can relieve muscle pain. Capsaicin in chili peppers is an antioxidant substance that can stop the metabolism of the cells concerned and terminate the process of cancerous transformation of cell tissues, with the effect of reducing the occurrence of cancer. Capsaicin can also promote the metabolism of fat, prevent the accumulation of body fat, have the effect of reducing fat and weight loss. The spicy flavor of chili peppers can stimulate the secretion of saliva and gastric juice, increase appetite, promote intestinal peristalsis, and help the role of digestion.