Analysis of the pros and cons of capsaicin to human body

Considered to be the world's hottest chili, produced from the East Indies jolokia's capsaicin content is more than 1 million Scoville units.

For most people, the spiciness of the pepper is just the feeling of the taste organs, but in fact, the spiciness is linked with nutrition. Rich in vitamin C, carotene, folic acid, magnesium, and potassium; capsaicin contains in pepper is one kind of pharmaceutical raw materials, have anti-inflammatory and antioxidant effect, helping to reduce heart disease, certain tumors and other risk of chronic diseases with aging; human studies found that frequent eating chili meals can increase the body's energy consumption, and help you lose weight; effectively delay the development of atherosclerosis and lipoprotein oxidation in the blood. In addition, people will think that often eat chili may irritate your stomach, even cause ulcers. But the fact 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 the prevention and treatment of gastric ulcers.

However, a news reported recently may be let people fear to eat chili, it is said that a British man, in weekdays with good health, penchant for spicy food, one day he ate a pot of homemade chili sauce, sudden death the next day, The autopsy found that he did not have any chronic disease. Does the pepper can also cause dead? Experts pointed out that the capsaicin in the pepper, and eat a lot is really harmful to the body. First, capsaicin stimulate the gastrointestinal mucosa, so that damage to the gastrointestinal tract. Second, capsaicin is absorbed by the body into the blood, can also affect the conduction of the heart and cardiovascular disease. In addition, capsaicin also damage the kidney, thus affecting renal function.

Some people think that drink cold water or hot drinks can be solution while eating spicy food, in fact it is wrong. Drink water or drinks only alleviate the spicy tongue nerve stimulation, but does not neutralize capsaicin, also can not reduce the capsaicin toxicity to the body's internal organs. Capsaicin supplier remain that love spicy food friends do not due to love spicy and then eat a lot of spicy food, even challenge the so-called metamorphosis spicy, while enjoy the spicy food, we must control the scale at the same time, do not try to be brave to eat spicy. And gastrointestinal chronic diseases, chronic kidney disease and cardiovascular disease friends need to pay attention to eat the right amount of spicy food.

Milk and beer can dissolve spicy well than water, 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. But the effect of doing that is not very satisfactory. In fact, capsaicin combined closely with the nerve receptors in the taste organs, and capsaicin is a non-water-soluble substances, it can only be combined with fats, oils and alcohol. It is not difficult to explain why beer is easier than water to dilute the spicy. The best mitigation spicy food is milk, especially skim milk. Although previously considered milk lipids can better combine with capsaicin, but now the study found that truly effective ingredient is casein in milk.

Source:http://www.cospcn.com