Green chillies....

More of benefits, less of ill-effects! Hence eat good quantity of green chillies…

All chilli-peppers contain phytochemicals known collectively as capsaicinoids.
Capsaicin was shown, in laboratory settings, to cause cancer cell apoptosis in rats.
Recent research in mice shows that chilli (capsaicin in particular) may offer some hope of weight loss for people suffering from obesity.
Canadian researchers used capsaicin from chillies to kill nerve cells in the pancreases of mice with Type 1 diabetes, thus allowing the insulin producing cells to start producing insulin again.
Research in humans found that "after adding chilli to the diet, the LDL, or bad cholesterol, actually resisted oxidation for a longer period of time, (delaying) the development of a major risk for cardiovascular disease".
Australian researchers at the University of Tasmania found that the amount of insulin required to lower blood sugar after a meal is reduced if the meal contains chilli pepper.
Chilli peppers are being probed as a treatment for alleviating chronic pain.
Spices, including chilli, are theorized to control the microbial contamination levels of food in countries with minimal or no refrigeration.
Hot peppers can provide symptomatic relief from rhinitis and possibly bronchitis by thinning and clearing mucus from stuffed noses or congested lungs.
Several studies found that capsaicin could have an anti-ulcer protective effect on stomachs infected with H. pylori by affecting the chemicals the stomach secretes in response to infection.
By combining an anaesthetic with capsaicin, researchers can block pain in rat paws without causing temporary paralysis. This anaesthetic may one day allow patients to be conscious during surgery and may also lead to the development of more effective chronic pain treatments.

Possible health disbenefits:
A high consumption of chilli is associated with stomach cancer.
Chillies may sometimes be adulterated with Sudan I, II, III IIV, para-Red, and other illegal carcinogenic dyes.
Aflatoxins and N-nitroso compounds, which are carcinogenic, are frequently found in chilli powder.
Chronic ingestion of chilli products may induce gastroesophageal reflux (GER).
Chilli may increase the number of daily bowel movements and lower pain thresholds for people with irritable bowel syndrome.
Chillies should never be swallowed whole; there are cases where unchewed chillies have caused bowel obstruction and perforation.
Consumption of red chillies after anal fissure surgery should be forbidden to avoid postoperative symptoms.
Ingestion of even small amounts of hot chillies may temporarily aggravate the symptoms affecting haemorrhoid patients, such as pain, itching, and bleeding.