Pepper can enhance gastrointestinal peristalsis, promote the secretion of digestive juice, improve appetite and inhibit abnormal intestinal fermentation. Eating Chili regularly can prevent gallstones. Pepper is rich in vitamins, especially vitamin C, which can convert excess cholesterol into bile acids, thus preventing gallstones. Eating Chili regularly can reduce blood lipid and thrombosis, and has a certain preventive effect on cardiovascular diseases.
Extended data
Pepper is nutritious and can prevent diseases.
As early as 1900, the chemist Wilbur Gaubil invented a method for the determination of capsaicin content, which was used for the standard spicy degree.
The unit is Gaubil's unit. Sweet pepper does not contain capsaicin, so Gaubil unit is 0; The capsaicin content of Mexican pepper is 5000 gaby units; The content of capsaicin in Havana pepper is 300,000 gaby units. But these peppers are much worse than dead peppers, because their capsaicin content exceeds 654.38+00,000 gaby units.
For most people, the spicy degree of pepper can only be felt through the taste organs, but in fact, the spicy degree is still linked to nutrition.
Yes Pepper is rich in vitamin C, β-carotene, folic acid, magnesium and potassium. Capsaicin in pepper also has anti-inflammatory and antioxidant effects, which helps to reduce the risk of heart disease, some tumors and other chronic diseases with age; In several human experimental studies, it is found that meals with peppers can increase human energy consumption and help to lose weight; Last year, an article published in the British Journal of Nutrition also pointed out that regular intake
Eating pepper can effectively delay the development of atherosclerosis and the oxidation of lipoprotein in blood. In addition, people used to think that eating Chili regularly might irritate the stomach and even cause gastric ulcer. But the opposite is true. Capsaicin can not only increase gastric acid secretion, but also inhibit gastric acid secretion and stimulate alkaline mucus secretion, which is helpful to prevent and treat gastric ulcer.
Milk can relieve the spicy taste.
When you eat it, you will feel very hot, and naturally you will want to drink water or eat some staple food to dilute the spicy taste. In fact,
The effect of doing so will not be ideal. In fact, capsaicin is closely bound to nerve receptors on the taste organs, and capsaicin is a water-insoluble substance that can only be bound to fat, oil and alcohol. It is not difficult to explain why beer can dilute the spicy taste more easily than water.
But the best food to relieve spicy taste is milk, especially skim milk. Although it was thought that the lipid in milk can better combine with capsaicin, the current research found that the really effective component is casein in milk.