Habanero pepper is one of the region’s most emblematic products, since it has become a basic ingredient of Yucatecan cuisine and the southeast of the country, and is also considered one of the hottest chili peppers in the world.
Beatriz Gaspar, specialist in Nutrition of the Regional General Hospital (HGR) No. 1 of the Social Security Institute in Yucatan (IMSS), indicated that the habanero pepper has been studied on several occasions and it has been found that this food contains multiple properties beneficial to health.
Among the properties of habanero pepper are its high levels of capsaicin, an active chemical compound in hot peppers, which works as a natural anti-inflammatory that helps treat arthritis and headaches.
Scoville is the scale that measures the hotness of chilies and peppers, and the habanero pepper is considered one of the highest in the world within that scale, since its capsaicin content is between 200,000 and 500,000 Scoville units.
It has also been demonstrated that Capsaicin has biological activity as an antioxidant. It can alleviate chronic intestinal ailments and help the digestive process, another benefit is that it provides vitamin C, which strengthens the immune system and is used in the construction of collagen for bones, teeth and connective tissues.
In addition, for its levels of carotenoids (organic pigments that are naturally found in plants and other photosynthetic organisms), habanero pepper also provides vitamin A, which is ideal for optimal ocular function.
It contains amino acids such as Tryptophan, which helps generate serotonin (regulates mood and sleep), Phenylalanine, one of the 10 essential amino acids for humans, since it is used by the brain and thyroid; and Lysine, which plays an important role in the transformation of fatty acids into energy and helps with the absorption and storage of calcium in the human body.
Habanero could prevent a heart attack
Eating habanero pepper provides antioxidants to the body, which increase blood flow and help prevent the formation of clots in the circulatory system, which can prevent thromboembolism and heart attacks.
It should be noted that after the tomato, the habanero pepper is the most cultivated vegetable in the region; reason why more than 50 percent of the total production comes from Yucatan, Campeche or Quintana Roo.
Although it is produced in states such as Baja California Sur, San Luis Potosi, Sonora and Tabasco, Yucatán has the Denomination of Origin of habanero pepper, which certifies its authenticity.
The nutritionist of the IMSS finalized her statement recommending that if you have conditions such as colitis or gastritis it is better to avoid or moderate your consumption since being an irritant product, the body could resent excessive amounts of its intake, causing discomfort and gastrointestinal pain.
TYT Newsroom with information from SIPSE