Sunday 1 October 2023
The Life Cycle of Monarch Butterfly - Nature 95
Thursday 28 September 2023
Spicy Food and Alzheimer's Disease – Part 1 - Alzheimer's 14
Chili
pepper is used the most for flavoring in many cuisine in the
worldwide. It is about three quarters (75%) of population in this
word using any kind of chili.
This substance will add flavor, heat and even complicity to foods. Chili peppers might be applied in a variety of ways. In the market, chili peppers could be fresh, dried and powdered.
Surprisingly, there are more than 200 chemical compounds in the pepper, including capsaicin.
Capsaicin is the component that has responsible for “spicy” taste. This is a chemical irritant which attached to a receptor on our tongue. The more capsaicin compound in the chili, so the chili will be spicier.
Beside to give extra flavors, there are many studies about benefit capsaicin of the chili peppers:
- increase saliva, reduce bloating, reduce cold, and weight loss
- relieve joint pain and effective agent as anticancer.
# To be continued to part 2
## Previous postings:
Monday 25 September 2023
The Five-spotted Hawkmoth Caterpillar - Nature 94
Wednesday 20 September 2023
Are Buff Orpington Chickens Excellent Pets? - Nature 93
Saturday 16 September 2023
The Patty Pan Squash Seasons - Food 43
Saturday 9 September 2023
The Eastern Box Turtle Visited Our Yard - Nature 92
Wednesday 6 September 2023
The Wildflower at the Corner - Nature 91
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