Red peppers are part of a group of 20 plant species belonging to the genus Capsicum of the botanical family Solanaceae. Therefore, the use of red pepper extracts, capsaicin, and its analogs in pharmacological strategies for treating various medical conditions, especially pain and other neurological conditions. Interest in red pepper and capsaicin for dietary strategies to improve health has increased. More promising is evidence linking capsaicin and red pepper to improving weight loss and weight maintenance as well as lessening glucose intolerance and insulin resistance.
Source: Journal of Nutrition Today, Volume 46 – Issue 1