What Are the Benefits of Red Capsicum?

Red capsicums or bell peppers are a highly nutritious fruit, commonly grouped with vegetables, best eaten raw for optimal nutritional benefit. They contain a wide range of vitamins, minerals, antioxidants and substances considered to be anti-cancer agents, such as lycopene and cryptoxanthin.

Basic Nutrients

• One cup of raw capsicum contains more than the adult daily requirement of vitamin C and carotene, which is required to produce vitamin A in the body, and significant amounts of vitamins B-6, B-5, B-1, K and E. Red capsicums also contain fiber, trace elements and some minerals. They do not contain significant amounts of protein. High in antioxidants, red capsicums are considered to be highly effective combatants against free radicals, which have been linked to the production of cancer-causing cells.

Additional Benefits of Red Capsicum

• Red capsicums contain several chemicals scientifically linked to cancer prevention. They are loaded with cryptoxanthin, found in red and orange fruits and vegetables and found to be linked with lower levels of lung cancer in a study by Chinese scientists published in the July 2001 issue of the journal "Cancer Epidemiology Biomarkers and Prevention." Capsicums also contain lycopene, a carotinoid also found in tomatoes and associated with higher resistance to cancers of the cervix, pancreas, prostate and bladder, according to a study of lycopene in the September 2005 "Journal of The American Society for Nutritional Sciences."

Significance to Health

• Capsicums, both red and green have been scientifically shown to play a role in cancer reduction, lung health, reduction of cardiovascular disease and delaying the onset of cataracts,according to a study of lycopene in the September 2005 "Journal of Nutrition." This is a vegetable well worth adding to your shopping list.