Chilli contains an important smart molecule: capseicin. Capsaicin is the molecule responsible for the sensation of flames inside our mouth when we eat chili. By binding to the receptors that perceive changes in temperature, it simulates the burning sensation! It is a molecule capable of acting on bad cholesterol and triglycerides.
Chilli pepper is also very rich in vitamin C which makes the iron of legumes and vegetables absorb better.
Sources: “La dieta Smart Food” Eliana Liotta