PRODUCCIÓN DE CHILE (Capsicum spp.) EN MÉXICO Y SUS BENEFICIOS MEDICINALES Y ALIMENTARIOS
Autor(es): P. López-Ordaz, G. Orozco-Palma, C. L. Daza-Merino, M. J. Perea-Flores, H. H. Torres-Ventura y J. Yáñez-Fernández
Fuente: Mexican Journal of Technology and Engineering, Vol. 1, No. 3, pp. 11-16.
DOI: https://doi.org/10.61767/mjte.001.3.1116
Resumen
México es el segundo productor y exportador de chiles en el mundo con 9.9 % después de china. Los chiles producen compuestos alcaloides llamados capsaicinoides que son responsables del picor y es uno de los frutos que se consumen en la vida cotidiana. Contiene carotenoides, fenoles y es una buena fuente de vitaminas A, B, C, E, minerales como hierro, potasio, magnesio. Los chiles tienen funcionalidades como antioxidantes, analgésicos, antiinflamatorios, estimula el sistema inmunológico y pueden tratar enfermedades contra el cáncer, diabetes tipo II y obesidad. Este trabajo pretende recapitular la importancia del chile enfocándose principalmente en su producción, aprovechamiento total de la planta del chile y sus beneficios medicinales y alimentarios.
Palabras clave: Chili, productividad, antioxidante, capsaicina, obesidad.
Abstract
Mexico is the second largest producer and exporter of chilies in the world, with 9.9% after China. Chili peppers produce alkaloid compounds called capsaicinoids that are responsible for pungency, and it is of the fruits that are consumed in daily life. In addition, it contains carotenoids and phenols; it is a good source of vitamins such as A, B, C, E and minerals such as iron, potassium, and magnesium. In addition, chili peppers have functionalities such as antioxidants, analgesics, anti-inflammatories, stimulating the immune system, and can treat cancer, type II diabetes, and obesity. This work aims to recapitulate the importance of chili, focusing mainly on its production, full use of the chili plant, and medicinal and food benefits.
Keywords: Chili, productivity, antioxidant, capsaicin, obesity.
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