For most people, the spiciness of the pepper just feel the taste organs, but in fact, the spiciness is nutrition-linked.
Rich in vitamin C, beta-carotene, folic acid, magnesium and potassium; capsaicin in peppers also one of the pharmaceutical raw materials, have anti-inflammatory and antioxidant effects and helps reduce heart disease, certain tumors and the risk of chronic diseases caused by aging; appears in several human studies found that pepper meals can increase the body's energy consumption, help lose weight; once some scientists’ study also pointed out that eating chili frequently can effectively delay the development of atherosclerosis and the oxidation of lipoproteins in the blood. In addition, in the past people were feel that eating chili too often 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 the prevention and treatment of gastric ulcers.
The hectogram pepper content up to 198 milligrams of vitamin C content, ranking first in vegetables. Vitamin B, carotene, calcium, iron and other mineral content also very rich. Medical experts believe that peppers can ease the thoracoabdominal cold pain, stop diarrhea, to kill gastric inhibitory intra-abdominal parasites, control of heart disease and coronary artery disease; can also stimulate the oral mucosa, causing gastric peristalsis, promote saliva secretion, increase appetite, promote digestion. Spicy products because of its sterilization, preservation, seasoning, nutritional, and fend off the cold and other functions for human disease prevention, and played a positive role in medical treatment, genetic improvement, promoting human evolution. Therefore, in your day-to-day recipes to add a little pepper, will have a great benefit to the body health.
Milk can ease the sense of spicy, 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 so is not very satisfactory. In fact, capsaicin closely with the nerve receptors in the taste organs combined, 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 people considered milk lipids can better combination of ground and capsaicin, the study found that truly effective ingredient is casein in milk.
Other spicy food, also good for the body, in addition to chili, pepper, ginger, garlic, mustard and other foods are spicy, but the effectiveness of the composition is different from chili. Ginger in spicy substance gingerol can promote blood circulation, make face ruddy, as well as increase appetite; the pungency substance in garlic is allicin, has multiple effects of lowering blood pressure, blood fat, lowering blood sugar and anticancer; There are the onions people like to eat, the diallyl disulfide in pungent volatile substances with disinfection efficacy, alternately to eat the above food and peppers will have great health benefits.
Source:http://www.cospcn.com
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