Paprika offers a variety of beneficial compounds, including vitamin A, carotenoid , and capsaicin antioxidants. These substances may help prevent inflammation and improve your cholesterol, eye health, and blood sugar levels, among other benefits. It is a spice derived from ground peppers. Here Davina Ramirez, NaturalNews.com, reflects on paprika’s health benefits:

“Paprika can be a great addition to a number of dishes, from salads to roasts. But studies find that this popular pepper-based spice introduces more than just heat to foods.

In one of her most recent articles published online, Elizabeth Streit, a registered dietitian nutritionist based in Minnesota, shared some science-backed health benefits of paprika.

Health benefits of paprika, according to science

Paprika comes in a range of colors, smells and spiciness, but this does not alter nor affect its health benefits. Here are eight of its most popular benefits, according to Streit:

Contains essential nutrients

Paprika is made from ground capsicum peppers or bell peppers. These peppers can differ in terms of their heat factor, but their nutrition profile more or less remains the same. For this reason, paprika contains an incredible range of nutrients and antioxidants.

In particular, paprika is abundant in vitamins A and E. Both of these micronutrients double as antioxidants to protect cells from free radical-induced damage and oxidative stress. Paprika is also rich in iron, an essential mineral for red blood cell production.

Other nutrients found in this rich and pungent spice include fiber for gut health and vitamin B6 for brain health. Paprika also has plant antioxidants called carotenoids that include compounds like beta-carotene, capsanthin, zeaxanthin and lutein.

Regulates blood sugar

Some studies on diabetes management found that taking capsaicin supplements or eating capsaicin-containing peppers, such as those used to make paprika, can protect against sudden spikes in blood sugar after meals.

Reduces cholesterol

Scientists identified another carotenoid in paprika that can help reduce bad cholesterol in the bloodstream. The carotenoid, called capsanthin, can also increase the amount of good cholesterol in the blood. This cholesterol has been linked to a reduced risk of heart disease.”

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