Posted on October 9, 2009 in Diabetic Diet
“Capsicum frutescens has been used to treat diabetes mellitus by traditional healers in Jamaica. Purification experiments employing thin layer chromatography (TLC) and high performance liquid chromatography led to the extraction of the active principle, capsaicin.”
– Scientists writing in the journal Phytotherapy Research, Dated March 29th, 2004.
Capsicum or pepper as its commonly known in the United States is now known to reduce the blood sugar level. Traditionally the people from Jamaica have been using this vegetable to treat Type 2 Diabetes. This article tries to gain further insight.
The Knowledge Gained from research about the vegetable Capsicum:
- The Researchers separated a substance capsaicin from the vegetable Capsicum.
- It is was supposed that this substance had hypoglycemic effect.
- A substance is said to cause hypoglycemic effect when it can reduce the sugar level in the blood.
- The substance capsaicin was given to 6 experimental rats with diabetes.
- Before the experiment, the blood sugar level in the rats was around 6.40mmol/dL.
- After the experiment, the blood sugar was found to be around 4.91mmol/dL.
- A drop of 23% in the blood sugar level was noted.
Recipe of a Capsicum Salad:
The Ingredients: 2 large red capsicums, 2 green capsicums, 2 orange capsicums, 2 and half tablespoon of olive oil, 2 teaspoons of vinegar, 1 finely chopped garlic clove, 12 pitted black olives, handful of fresh basil, salt and pepper for taste.
Method of Preparation: Place an oven at 200 degree centigrade intially. Apply olive oil on the capsicums. Roast them in the oven for 35 mins. when the skins turn darkened, remove them. Allow them to cool. Now the peel off the skins of the capsicum and cut them in to slices. The cores and the seeds are to be removed completely. Strain out other substances. Add garlic, salt and pepper along with vinegar in to the juice. Whisk them once in the oil. Arrange the roasted capsicums on salad plates. Sprinkle the olive and the basil over them.
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