Chili pepper is a plant with exceptional beneficial properties for our body. Its main active ingredient is capsaicin which has strong antioxidant, antiseptic, antibacterial and anti-inflammatory properties. It has digestive properties, being able to stimulate the secretion of digestive enzymes and gastric juices. It is particularly rich in vitamin C which gives it antioxidant properties and makes it a precious ally for the health of the heart and cardiovascular system. It also contains vitamin A (antioxidant and precious for the health of the skin and eyes) and vitamin E (also with a powerful antioxidant and protective action on our skin) which make it an excellent ally for our health. Contains mineral salts in good quantities (calcium, sodium, potassium, iron, phosphorus etc. ) and is therefore useful for the vital functions of our organism. Its exceptional quantity of water (98% of its weight) and fiber also make it an excellent regulator of intestinal function (to which, as we know, the functionality of the immune system is linked). For all these reasons it would be advisable to eat chilli pepper, without abusing it, as much as possible except in cases of specific problems (such as gastroesophageal reflux) which make its consumption inadvisable.