Recently, the scientists have found that often eat spicy foods which are rich in capsaicin can prevent or control cancer. As pharmaceutical raw materials, capsaicin has been used to treat psoriasis and other diseases, is expected to become a core component of the next generation of anti-cancer drugs.
Pepper’s origin and its history in China: chili also known as Capsicum, originating in South America. It is an annual herb Solanaceae. Is a perennials tropical regions in the south. Pepper’s fruit shape is diversity, Longhorn, ellipse, oval, spindle; peel colors are red, green, yellow, purple; the spicy is different with the fruit overturned or down to the other. The pepper’s vitamin C content is the best in vegetables: bright color, aromatic flavor, moderate spiciness horn peppers in Ningdu, one hundred grams of pepper content 10.54% protein, 8.2% fat; seeds containing protein 16.83%, fat 21.15 %, the vitamin C content is up to 172 mg, lysine content is also more abundant. So people call it bag of nutritional spicy. The chili is warm and invigorating stomach, insecticidal efficacy, attending to the stomach to spot present, indigestion, rheumatism, lumbago, mumps, multiple boils swollen embolism. Capsaicin is also a potential anti-cancer substances, and antioxidants.
The chili has important medicinal value: The dinner is not fragrant, reduce appetite, put some pepper in the food can improve appetite, increased appetite. Alone with a little pepper decoction taken orally, can cure the poor appetite cause by cold, abdominal distension and abdominal pain. Drink the soup with chilli and ginger also can cure cold; particularly suitable for both dyspepsia patients.
Why pepper can invigorating stomach and help digestion? That it contains an ingredient called capsaicin, oral and gastrointestinal irritation, they are able to enhance gastric peristalsis, promote secretion of digestive juice and appetite improved, and can inhibit the intestinal abnormal fermentation, exclude the accumulation of gas in the digestive tract. Eating proper chili, is good for the people live in damp abode to prevent of rheumatism and frostbite.
Chili has strong refreshing effect, according to the study of capsaicin manufacturer: capsaicin, the chili’s spicy source, can stimulate the area of the skin and tongue feel pain and heat, the brain produces the spicy feeling of burning pain. Pepper stimulates the production of endorphins and serotonin, the "endorphin" is a "pain killer", it can lead to emotional upsurge.
Pepper can prevent heart disease: the chili can promote blood circulation, increase the flexibility of blood vessels, reduce the risk of hardening of the arteries, help prevent cardiovascular disease. Pepper is rich in vitamin C, with antioxidant effect, not only can enhance the body resistance, but also anti-aging.
Who is not suitable to eat chili: chili is a pungent and hot food, eat more will make inside exuberant inflammation, so those people deficient of yin should not eat pepper. Stomach problems, high blood pressure, eye disease patients also not to eat pepper; hepatitis, nephritis, pneumonia, sore throat, swollen boils patients should eat less. Pregnant women also should not regularly eat spicy food.
Source:http://www.cospcn.com
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