Not just a seasoning: chili against parasites
Hot chili peppers have long since transcended the realm of kitchen seasoning, becoming a subject of scientific interest thanks to capsaicin—the very alkaloid that imparts a fiery taste and brings tears to the eyes.
This substance not only excites the taste buds but also possesses powerful antiparasitic properties, helping the body fight harmful microorganisms. Scientists from Brazil conducted a series of experiments. In a wicked twist, they dripped an extract of this very pepper onto Toxoplasma gondii parasites (as they are scientifically known). Incidentally, Toxoplasma gondii causes toxoplasmosis in humans.
It turned out that at concentrations safe for human cells, capsaicin inhibits the parasite's reproduction inside the host without causing toxicity.
In 2020, the scientific journal FEMS Microbiology Letters described the effect of capsaicin against another parasite, Trypanosoma cruzi, the causative agent of Chagas disease. It also dies safely from chili peppers, and the infected person suffers no "damage" from the peppers.
Interestingly, Trypanosoma cruzi infects the heart, esophagus, and intestines, causing chronic symptoms such as cardiomyopathy or megacolon, especially in Latin America, where up to 6-7 million people are infected. It is usually transmitted through a bedbug bite, blood transfusion, or during pregnancy, from mother to child.
In short, regular chili consumption strengthens the immune system: capsaicin stimulates endorphins and antioxidants, improving the gut microbiome, and, on top of that, parasites die.
However, as a 2023 PMC review notes, the benefits depend on the dose—1–2 grams of pepper per day is optimal; excess irritates the mucous membranes. Chili peppers are not a panacea, but they are a valuable ally against parasites.
