Capsaicin in chili peppers, quercetin in bell peppers, and piperine in black pepper work as antioxidants to reduce inflammation. Chili peppers also contain sinapic acid and ferulic acid, which contribute to their anti-inflammatory and antioxidant properties. Peppers help lower inflammatory markers, inhibit inflammatory pathways, and combat oxidative damage in the body, thereby protecting against heart disease and type 2 diabetes. According to a study published in the journal ‘Experimental And Therapeutic Medicine’, water extract from bell pepper leaves have shown anti-inflammatory effects.
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