Some peppers feel spicy once you bite, some feel the spicy only swallow, some are spicy after eating, some spicy tongue, some spicy throat, some smells spicy, eat more spicy, some of them can be feel spicy a few meters away.
The spicy of the chili is different, while the taste also different from each other. From the color point of view, the spicy level is related to a certain degree of pepper color, generally speaking, red pepper is more spicy than green, purple, yellow, black pepper, because of all peppers will turn red at maturity, spicy is the strongest, yellow, purple peppers and other peppers were belong to sweet pepper. Now, there are many types of chili in the world, experience of eating spicy food is different. For those people who like to eat spicy, no matter there are not afraid of hot, or afraid of no spicy were difficult to understand: Is spicy food can be addictive? Following, let us take a look at the origin of the spicy addiction.
Rich in vitamin C, beta-carotene, folic acid, magnesium and potassium; capsaicin in peppers also have anti-inflammatory and antioxidant effects and helps reduce heart disease, reduce the risk of chronic diseases like certain tumors and other diseases caused by aging; Capsaicin manufacturer in several human studies found that pepper meals can increase the body's energy consumption, help lose weight; frequent eating the chili can effectively retard the development of atherosclerosis and blood lipoprotein oxidation. In addition, people often think that eating chili may irritate your stomach, even cause ulcers. But the truth is opposite. Capsaicin not only does not cause increased gastric acid secretion, it will inhibit gastric acid secretion, stimulate the secretion of alkaline mucus, and contribute to prevent and treat gastric ulcers.
When you eat chili, you will feel very hot, and will naturally want to drink water or eat the staple food to dilute the spicy. In fact, the effect of doing so is not very satisfactory. In fact, capsaicin closely with the nerve receptors in the taste organs combined, and capsaicin non-water-soluble substances, it can only be combined with fats, oils and alcohol. "Sauce", "salt" can help solution spicy, methods: directly with a small port of soy sauce is not hot enough to spit it out after a while; salt, a small spoon of salt or with the clutch point into the mouth containing twenty seconds, spit it out, drink water swipe mouth. It is not difficult to explain why beer is easier than water to dilute the spicy. But the best mitigation spicy food is milk, especially skim milk. Although previously considered milk lipids can better combination of ground and capsaicin, the study found that truly effective ingredient is the casein in milk.
The medical profession is generally considered that the red peppers in fact has been used as pharmaceutical raw materials to treat coughs, colds, sinusitis and bronchitis for a long time. Red pepper with a kind of phytochemicals called capsaicin, can clear a stuffy nose. The researchers said that the effects of capsaicin is similar with some cold medicine that pharmacies sell, is very similar with cough medicine, and eat the chili is better than eat drugs, because there are no side effects. Experts also believe that the pepper not only can make the airway smooth, but also can reduce blood cholesterol. The experiments showed that when fed a high dose capsaicin and a small amount of saturated fat, can reduce LDL cholesterol.
Source:http://www.cospcn.com
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