Why the chili was loved addition, in addition to its unique taste, but also closely related to its nutrition and health function. Peppers contain capsaicin, capsanthin, amine benzoic acid and rich in vitamins A, C, beta-carotene and calcium, iron and other minerals.
Hectogram of fresh chili’s vitamin C content is equal to the per capita daily requirement, the vitamin C content in vegetables can be said to be top of the spear! Capsaicin is reddish yellow, water-soluble is minimal even if the red pepper put into the hot water, the capsaicin also could not dissolved; if soaked with concentrated wine, capsaicin can quickly dissolved; the soluble part capsaicin in chili oil made familiar fry. Capsaicin is the main ingredients caused spicy, even diluted hundred thousand times you can also taste the spicy. Chinese medicine believes that pepper is hot, can dispel cold, improve eyesight and insecticidal. Modern Clinical show that chili can ease chest pain and cold, dysentery, reducing the incidence of heart disease and coronary artery disease; can also stimulate the oral mucosa caused gastric motility, stimulate saliva secretion, enhance the appetite, promote digestion.
Pepper has the effect of enhancing the appetite, promoting digestion and dispelling dehumidification, has a strong role to promote blood circulation, improve the cold, frostbite, vascular headache and other symptoms. Regular consumption of chili, would be rarely catch rheumatoid arthritis, frostbite, which is the real reason of people like to eat pepper in low-temperature and humid regions. It also can be treated cold caused by abdominal pain, vomiting, dysentery, indigestion embolism and so on. Stomach pain caused by eating ice, eat a little amount of chili can achieve the effect of mitigation.
Spicy food can be diluted mucus secretion, and help the phlegm is coughed up, so as not to obstruct the respiratory tract. Allows the airway for the treatment of coughs and colds. In addition, capsaicin has to reduce platelet stickiness, reduce blood viscosity function. Peppers rich in vitamin C and vitamin P, plays the role of antioxidants can protect the health of the cardiovascular cells, can lower cholesterol and improve heart disease and coronary artery disease. It also contains a variety of antioxidants can prevent cancer and other chronic diseases.
Experiments by pharmaceutical raw materials suppliers show that capsaicin can increase the relieve of prostaglandins, reduce pain and inflammation. Its physiological mechanisms of relieving pain is that capsaicin can earlier deplete substance P in nerve cells, pain conduction failure, central nervous system will not issue a pain, so that relieve the pain feeling.
Even though pepper with a lot of benefits, but capsaicin manufacturer still remind people while eating pepper, you should control right amount! Excessive capsaicin intense stimulation of the gastrointestinal mucosa, causing stomach pains, diarrhea and make anal burning tingling, induced gastrointestinal diseases, promote bleeding hemorrhoids. Therefore, those patients suffering from esophagitis, gastroenteritis, stomach ulcers and hemorrhoids should eat less or not eat chili. In addition, if the heart discomfort and chest tightness situation, should try to avoid eating.
Capsaicin applied to the skin will expand capillaries, promote microcirculation and make the skin redness, fever, can be maintained for tens of minutes, and does not cause skin blistering; put the pepper preparation into a sock made of chili socks, can warm your two feet in winter. Capsaicin can made of chili ointment, paste in the skin or pain point have the effect of stopping chronic pain. Commonly used to relieve such as headaches, arthritis, neuralgia caused by diabetes.
Source:http://www.cospcn.com
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