Nutritional value and health effects of pepper

It is measured that per 100g chili containing protein 1.6g, fat 0.2g, sugar 4.5g, calcium 12mg, phosphorus 40mg, iron 0.8mg,
carotene 0.37mg, vitamin C198mg and a small amount of vitamin B1, vitamin B2,
and fatty oil, volatile oil pentosan minerals. The study found that, the pepper
fruit volatile oil content of 0.1% to 2.6%, the main ingredient is 2 -
methoxy-3 – isobutylpyrazine with the unique aroma of fresh pepper. Spicy
ingredients contained in pepper fruit have dihydro capsaicin, capsaicin, the
high capsaicin, dihydro-capsaicin, azelaic acid vanillyl amide, capric acid
vanillyl amide; pigment lutein, cryptoxanthin, the capsanthin trace Capsorubin,
citric acid, tartaric acid, malic acid, etc; addition peppers also contain
relatively rich in essential minerals such as calcium, phosphorus, iron, called
a nutrient-rich, with a full range of vegetables share.

As a pharmaceutical raw materials, capsaicin also called “red herbs” many researchers also summarizes the health effects of pepper that it is good for stomach and improve appetite. “Modern pharmacological studies have show that eat right amount of chili have certain therapeutic effect on the human body. Chili oral and gastrointestinal irritation can
enhance gastrointestinal motility, promote secretion of digestive juice,
improve appetite, increase the activity of digestive enzymes, which promote the
desire to improve the role of digestive function. Alone with a little pepper
decoction taken orally, can cure cold caused by poor appetite, abdominal
distension and abdominal pain. Drink soup, pepper and ginger can cure cold, and
it is particularly suitable for patients both indigestion. chili also a natural
warehouse for against ascorbic acid and carotene, Modern medicine has proved they
both with the anti-cancer effect, can cure dysphagia to reduce the incidence of
gastric cancer.

Accelerate blood circulation, the pepper
can accelerate blood circulation and heart rate, blood vessels to dilate,
increase skin temperature, so people in the cold, damp areas have a special
feeling to chili. Colds, joint pain, the damp feeling cold, can eat chili to
sweat, the symptoms will disappear along with sweating. The function change
dirty, chili as the main raw material, together with the garlic, hawthorn
extract and vitamin E, made health care products, food can change dirty,
promote blood circulation. In addition, eat chili can reduce blood fat, reduce
thrombosis, cardiovascular system diseases prevention, can lower blood
pressure, the growth of malignant cells, promote fat metabolism, lose weight
and reduce the role of the hardening of the arteries, coronary heart disease
incidence .

As the surveys by capsaicin supplier, capsaicin
can significantly lower blood sugar levels. Currently, researchers is still not
clear how it affects the content of the insulin. They speculate that capsaicin
increased the amount of pancreatic insulin secretion in the stomachScience Articles, acid is
possible that it is delaying the hormone responsible for glucose metabolism in
the body.

Source:http://www.cospcn.com

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