Перец чили, он же «горький перец», он же «перец красный острый» в привычном для нас виде представляет собой высушенные плоды кустарника «Capsicum annuum» (семейство пасленовых). Родной брат сладкого болгарского перчика, жгучий перец чили родился где-то в тропиках Латинской Америке, и был известен перуанским племенам задолго до высадки европейцев. Чили выращивают во многих странах, но больше всего — в Индии и Таиланде.
�
chili Useful quality
Many do not like chili for burning »in nature andalmost never use it in the process of cooking. And in vain! In a small number (two-pod) chili improves digestion. Moreover, it is capable of reducing headaches, lower blood pressure and to treat the common cold. Red pepper makes our blood vessels more elastic, strengthens them and helps to adapt to pressure fluctuations. A particularly stimulating secretion, clears throat from harmful mucus.
Перец чили — настоящая кладовая витаминов. По содержанию витамина А чили не уступает моркови, а количество витамина С в два раза превышает показатели всем известного желтого цитруса — лимона. Есть в чили и другие витамины, полный «боевой» комплект — В2, В6, Р и Е. Кроме того, этот жгучий перчик богат магнием, калием, фосфором, кальцием, железом.
Moreover, excess saturated chili capsaicin -a substance that includes vitamins A and C plus beta-carotene. This alkaloid is considered highly effective in the treatment of sensory disorders of the nervous system. It relieves the pain caused by arthritis and diabetic nephropathy.
It is proved that capsaicin stimulates the secretionstomach, thus greatly improves digestion. And contrary to stereotypes that spicy foods contributes to stomach ulcers, recent studies have proved that capsaicin, on the contrary, helps in the treatment of gastric tissues. Namely, the effect on appetite during a meal, as if »suppressing» it. This helps reduce the excessive amount of calories contained in the food.
And the main thing! Capsaicin - this is just a substance that is »responsible» for the sharp taste of chili peppers - was able ... to provoke mass destruction onkokletok (80%) and the impact on the reduction of malignant tumor in prostate cancer. Capsaicin increases the concentration of certain proteins that are involved during the self-destruction of cells (apoptosis). According to scientists, these properties capsaicin may well be used to create new drugs that will be effective in the fight against cancer.
However, while scientists from the Medical Center »Cedar-Sinai» (USA) conducted the experiment only in mice.
Why chili harmful?
Let's talk about the hazards »of burning pepper.»
Those who are already suffering from peptic ulcer,rehabilitated after surgery and generally have problems with the gastrointestinal tract, doctors do not recommend to eat chili. Like any other spicy food, it can cause heartburn and indigestion.
Some researchers also suggest that excessive use of hot pepper is one of the risks of a variety of cancers.
Researchers from Yale University and the NationalMexican Institute of Public Health conducted a joint study in Mexico City, where he studied a certain percentage of people who eat hot peppers in one day. And there was an established fact increase the risk of developing gastric cancer due to the consumption of chili. Investigations are continuing.
It should be noted that the findings of scientists from Mexico directly opposite conclusions reached by scientists from Yale University.
