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Nutrients in red pepper

Pepper also called cayanne, spicy, hot pepper, spicy angle, spicy eggplant, green pepper, pepper, mission pepper and so on. Capsicum is solanaceae pepper fruit, include chili and pimento, chili originate from tropical regions of Central and South America, most rich inMexico.

Spicy ingredients contained in the pepper fruit of capsaicin, dihydro-capsaicin capsaicin, high-dihydro capsaicin, octanoyl of Vanilla amine, the pigment is cryptoxanthin, capsanthin Capsorubin, fatty oil, Solanum nigrum II also contains a lot of vitamin C, carotene; volatile oil, citric acid, tartaric acid, malic acid.

Green pepper, red pepper were many people's favorite vegetables. Generally, the pepper contains more vitamin C, iron, calcium, phosphorus and vitamin B family than orange, such as the vitamin C content of 144 milligrams per 100 grams of fresh red jalapeno, first in fresh vegetables. Rich in vitamin C can control heart disease and coronary artery disease, lower cholesterol. The -carotene content in pepper is 1390 micrograms, carotenoids, chili is one of the best sources of lutein, zeaxanthin and beta-zeaxanthin, they are the most effective anti-oxidant, one can clear airway and prevent cold. bit off red pepper, the kind of spicy excitement will lead to the brain secrete endorphins, such chemicals can reduce pain and slight pleasure. Many people has been already take the chili to treat nervous headache, particularly severe headache symptoms, the effect is very good.

Pepper is not only helpful for cold, it also seems to be helpful for the adjustment of blood lipids. Foreign studies have pointed out that the mice eating foods that rich in chili, blood levels of triglycerides and low-density lipoprotein (commonly known as the bad cholesterol) were significantly reduced. Pepper contains a special substance, in order to achieve the effect of burning body fat, can speed up the metabolism and thus play a role in weight loss. This substance can also promote hormone secretion and have a good effect on skin beauty care.

Pepper is rich in vitamin C, but the heat resistance of vitamin C is low, easily destroyed, in cooking most of the vitamin C were melt into the soup or destruction, especially in the Bronze, while cooking chili you should try to avoid using copper utensils. Capsaicin manufacturer remain that eating peppers should be appropriate, each 100 grams of fresh pepper, dried chili every 10 grams. The consumption of excessive amounts is harmful to human health. Too much capsaicin dramatically stimulate the gastrointestinal mucosa, causing stomach pain, diarrhea make anal burning tingling, induced gastrointestinal diseases, prompting bleeding hemorrhoids. Suffering in fiery sick or yin deficiency, hypertension, tuberculosis, pharyngitis, esophagitis, gastroenteritis, stomach ulcers and hemorrhoids and other patients should eat less or not eat chili.

The development and research of chili and its products are not only limited to the food industry, is being extended to other areas of medicine, military and chemical, it has been use as pharmaceutical raw materials for many years and achieve great progress. Now the United States, Germany, Japan, Korea and many other countries were concerning about the biologically active substances in chiliScience Articles, the development of capsaicin has been formed a research focus of the international scientific community.

Source:http://www.cospcn.com

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