Experts uncover benefits of bell peppers in managing cholesterol preventing cancer

Health Digest has recently explored in its article the impressive health benefits of bell peppers, highlighting their potential to help manage cholesterol levels and even reduce the risk of certain cancers. 

It's always a pleasant surprise to discover that a food you already love may have additional health benefits. One such food, a popular low-carb, low-calorie vegetable, offers some impressive advantages.

This vegetable, the bell pepper, has the potential to help lower cholesterol levels and even reduce the risk of certain cancers. Known for its range of flavors from earthy to sweet, bell peppers are rich in nutrients like vitamin C, yet they are light on calories. A cup of chopped green bell peppers contains only about 30 calories and under 7 grams of carbs, while providing 120 milligrams of vitamin C and 1.28 grams of protein, as per the US Department of Agriculture (USDA).

To explore more about the health benefits of bell peppers, Health Digest consulted registered dietitian Kathleen Benson, a nutritionist at Top Nutrition Coaching. When discussing how bell peppers can aid in cholesterol management, Benson emphasized the importance of soluble fiber. "Soluble fiber helps lower cholesterol by binding to it in the digestive system and assisting with its elimination, which supports heart health," she explained.

As for the cancer-fighting properties of bell peppers, Benson attributed these benefits to their high antioxidant content. "Bell peppers are rich in antioxidants, which help protect cells from harmful free radicals," she said. "This can lower the risk of cancer."

The health benefits of antioxidants and fiber in bell peppers, as mentioned by Benson, have been observed in clinical studies involving animals. For instance, a 2019 review in Antioxidants highlighted that the carotenoids found in all types of peppers offered cardioprotective effects due to their antioxidant properties. Specifically, researchers referenced a study where rabbits showed a "significant" reduction in LDL cholesterol and triglycerides after 12 weeks of being given a 1 per cent supplement made from red pepper.

By Naila Huseynova