19 February 2024 , 11:56
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A cheap spice found in your kitchen cupboard, costing just 69p, has been revealed to have cancer-fighting properties and could also lower the risk of heart disease.
Paprika, a popular ingredient used worldwide to season a range of meals, adding flavour and colour, is full of antioxidants. The ground spice is made from dried red fruits of sweeter varieties like red peppers. It can vary in taste from sweet and mild to spicy and smoky, and the fruit used to make it originally comes from the Americas, specifically Mexico, Central America and South America.
The spice is full of antioxidants and has been the subject of many studies due to its nutritional and health benefits. You can buy paprika for as little as 69p from Aldi, while Lidl sells theirs for 79p and Tesco £1. and this spice packs a delicious and healthy punch. Here are some of the biggest health benefits of paprika, all backed by science.
One of the most significant benefits is its potential cancer-fighting effects (Getty Images)One of the most significant benefits linked to eating paprika is its potential cancer-fighting effects. The spice contains several carotenoids, including beta-carotene, lutein, and zeaxanthin.
These have been shown to fight 'oxidative stress', which is thought to increase your risk of certain cancers. In a study of 2,000 women, those with the highest blood levels of these carotenoids were found to be between 25 to 35 per cent less likely to develop breast cancer.
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Paprika is considered a protective measure against heart disease as evidence suggests it can lower your cholesterol. Cholesterol comes in two forms: LDL and HDL cholesterol. The former is usually regarded as the “bad” cholesterol, as carrying too much of it clogs up your arteries, a mechanism that massively increases your risk of having a heart attack.
HDL cholesterol, on the other hand, cancels out this harmful process by picking up the LDL cholesterol and carrying it to the liver where it is removed from the body. It is therefore vital to raise HDL cholesterol levels while lowering LDL levels - something paprika has been shown to do and maintain.
Paprika can be made using cayenne peppers, bell peppers, Aleppo peppers, or sweet peppers. The pepper is first left to dry out, before being ground up using a mortar and pestle or spice grinder. Those looking to make their own smoked paprika, a popular ingredient for meat rubs and ranch dressings, will need to first smoke their peppers over an oak fire before drying them out.