Paprika/পাপরিকা, Science-Backed Benefits of Paprika/পাপরিকার ব্যবহার ও উপকারিতা।

Paprika is a spice made from the dried peppers of the plant Capsicum annuum.
It comes in sweet, smoked, and hot varieties, as well as a variety of colors, such as red, orange, and yellow. Paprika is used worldwide, especially in rice dishes and stews.
It’s not only rich in antioxidants but also vitamins and minerals.
Loaded with nutrients
Paprika is packed with micronutrients and beneficial compounds, with 1 tablespoon (6.8 grams) providing:
Calories: 19
Protein: less than 1 gram
Fat: less than 1 gram
Carbs: 4 grams
Fiber: 2 grams
Vitamin A: 19% of the Daily Value (DV)
Vitamin E: 13% of the DV
Vitamin B6: 9% of the DV
Iron: 8% of the DV
Notably, this small amount boasts almost 20% of your daily vitamin A needs.
This spice also contains a variety of antioxidants, which fight cell damage caused by reactive molecules called free radicals.
Free radical damage is linked to chronic illnesses, including heart disease and cancer. As such, eating antioxidant-rich foods may help prevent these conditions .
The main antioxidants in paprika belong to the carotenoid family and include beta carotene, capsanthin, zeaxanthin, and lutein .
May promote healthy vision
Paprika contains several nutrients that may boost eye health, including vitamin E, beta carotene, lutein, and zeaxanthin.
In fact, studies have linked a high dietary intake of some of these nutrients to a decreased risk of age-related macular degeneration (AMD) and cataracts.
In particular, lutein and zeaxanthin, which act as antioxidants, may prevent damage to your eyes.
In a study in over 1,800 women, those with the highest dietary intakes of lutein and zeaxanthin were 32% less likely to develop cataracts than those with the lowest intakes (9Trusted Source).
Another study in 4,519 adults likewise noted that higher intakes of lutein and zeaxanthin were associated with a decreased risk of AMD.

May reduce inflammation
Certain varieties of paprika, especially hot ones, contain the compound capsaicin.
It’s thought that capsaicin binds to receptors on your nerve cells to reduce inflammation and pain.
Therefore, it may protect against a variety of inflammatory and autoimmune conditions, including arthritis, nerve damage, and digestive issues.
Several studies show that topical creams with capsaicin help reduce pain caused by arthritis and nerve damage, but research on capsaicin tablets is more limited.
In a study in 376 adults with gastrointestinal diseases, capsaicin supplements helped prevent stomach inflammation and damage.
Another study in rats revealed that 10 days of capsaicin supplements decreased inflammation associated with an autoimmune nerve condition.
Still, specific research on paprika is needed.
May improve your cholesterol levels
Paprika may benefit your cholesterol levels.
In particular, capsanthin, a carotenoid in this popular spice, may raise levels of HDL (good) cholesterol, which is associated with a lower risk of heart disease.
One two-week study found that rats fed diets with paprika and capsanthin experienced significant increases in HDL levels, compared with rats on a control diet.
The carotenoids in paprika may also help decrease levels of total and LDL (bad) cholesterol, which are linked to an increased risk of heart disease .
In a 12-week study in 100 healthy adults, those who took a supplement containing 9 mg of paprika carotenoids per day had significantly lower LDL (bad) and total cholesterol levels than those who got a placebo.
Nonetheless, more extensive research is needed.
May have anticancer effects
Numerous compounds in paprika may protect against cancer.
Several paprika carotenoids, including beta carotene, lutein, and zeaxanthin, have been shown to fight oxidative stress, which is thought to increase your risk of certain cancers.
Notably, in a study in nearly 2,000 women, those with the highest blood levels of beta carotene, lutein, zeaxanthin, and total carotenoids were 25–35% less likely to develop breast cancer.
What’s more, capsaicin in paprika may inhibit cancer cell growth and survival by influencing the expression of several genes.
However, more extensive research is needed on this spice’s anticancer potential.
May improve blood sugar control
The capsaicin in paprika may help manage diabetes.
That’s because capsaicin may influence genes involved in blood sugar control and inhibit enzymes that break down sugar in your body. It may also improve insulin sensitivity.
In a 4-week study in 42 pregnant women with diabetes, taking a daily 5-mg capsaicin supplement significantly decreased post-meal blood sugar levels, compared with a placebo (29Trusted Source).
Another 4-week study in 36 adults found that a diet with capsaicin-containing chili pepper significantly decreased blood insulin levels after meals, compared with a chili-free diet. Lower insulin levels typically indicate better blood sugar control.
Important for healthy blood
Paprika is rich in iron and vitamin E, two micronutrients vital for healthy blood.
Iron is a crucial part of hemoglobin, a protein in red blood cells that helps carry oxygen throughout your body, while vitamin E is needed to create healthy membranes for these cells.
Therefore, deficiencies in either of these nutrients may lower your red blood cell count. This can cause anemia, a condition marked by fatigue, pale skin, and shortness of breath.
In fact, one study in 200 young women tied low iron intake to a nearly 6-fold increased risk of anemia, compared with adequate intake.
What’s more, animal studies suggest that vitamin E is highly effective at repairing damage to red blood cells — and that deficiency in this vitamin may lead to anemia
Easy to add to your diet
Paprika is a versatile spice that can be incorporated into a multitude of dishes.
It comes in three main varieties that differ in taste and color based on the cultivation and processing of the pepper.
In addition to its sweetness, sweet paprika has a touch of smokiness. It can be used as a seasoning for meats, potato salad, and eggs.
On the other hand, hot paprika offers a spicier kick and is often added to soups and stews like Hungarian goulash.
Finally, smoked paprika’s sweet, smoky flavor works best with rice, lentil, and bean dishes.
You can also add paprika to simple, everyday meals by sprinkling a dash on hard-boiled eggs, chopped veggies, dips, cooked rice, roasted potatoes, and salads.
While paprika supplements are likewise available, there’s very limited research on their safety and efficacy.
পাপরিকা



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পাপরিকা গুড়া
পাপরিকা  হল লাল বা লাল রঙের মিষ্টি মরিচ। আমাদের অনেকের কাছেই পরিচিত কাশ্মীরী, বুলগেরিয়ান, মেক্সিকান, কোরিয়ান, স্প্যানিশ মরিচ যার মিষ্টি স্বাদ ও শক্তিশালী সুবাস আছে। পাকা ফল সংগ্রহ করে ডাল, বীজ থেকে পরিষ্কার করে সূর্যের তাপে শুকিয়ে গুড়া করা হয়। 
পাপরিকার দরকারি বৈশিষ্ট্য :  
🌶 রক্তের ক্লট গঠনে বাধা দেয়। রক্তের স্বাভাবিক সনচলনে সহায়তা করে।
🌶 এতে আছে এন্টিঅক্জিডেন্ট
🌶 লাল মরিচ ক্ষুধা উন্নত করে।
🌶 ভিটামিন উচ্চ কন্টেন্ট P1, P2 পি  আছে।
🌶 অ‍্যালকালয়েড ক‍্য‍াপসাইন এন্ড্রোরাফিন উৎপাদনে উদ্দিপনা তৈরী করে। যা কর্মদক্ষতা বাড়ায়।
🌶 খাদ‍্য ভাল পেষণ ও পুষ্টির সম্পূর্ণ  শোষন প্রচার কর।
🌶 মিষ্টি মরিচ হজম প্রক্রিয়া স্বাভাবিক করে তোলে।

🌶 ফ‍্যাটুলেন্স, ক‍্র্র‍্যাম্প, কোলিকের প্রকাশ কমিয়ে দেয়।

🌶 এটি bolis, ব্রন সঙ্গে চুল ও নখ বৃদ্ধির জন্য ব‍্যবহৃত হয়। 
🌶 রিউমাটিক ব‍্যাথা ও সাইটিটিকাকে সহজ করে তোলে।
পাপরিকা ব‍্যাপকভাবে রন্ধনকাজে ব‍্যবহৃত হয়। তাজা পাপরিকা  সব্জি, মাংস, নুডলস্, পিজ্জা, পাস্তাতে খাওয়া যায় এবং seasoning হিসেবে বিভিন্ন পিজ্জা সস, গ্রীল জাতীয় খাবার মেরিনেট করতে ব‍্যবহৃত হয়। রান্নার বিভিন্ন উপাদানের সাথে অল্প পরিমানে দিলেই খুব স্ট্রং ফ্লেবার তৈরী হয় এবং রং ও ঘনত্বকে আকর্ষণীয় করে। রান্নার মধ‍্যে খুব দারুন মিষ্টি সুবাস আনে। আর Youtube  এ রান্নার রেসিপিতে পাপরিকার  অনেক ব‍্যাবহার।













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