Monday, February 24, 2014

Chili

The chili is a herbaceous plant native from Mexico. It is used to flavor many dishes.
The chili is rich in vitamin C as well as vitamin A, B2, E, PP.
If you used it in moderation it can bring many positive benefits. Chili is also an excellent antioxidant (rich in flavonoids).
But the element that distinguishes Chili is the capsaicin. Capsaicin is an alkaloid that gives to chili the effect of spicy. Chili is an antibiotic, antibacterial and fight the formation of intestinal gas. Chili prevents atherosclerotic occlusion of the blood, it is a vasodilator and helps to increase blood circulation, reduces the level of bad cholesterol.
Notes for the healthCapsaicin, aids digestion by stimulating the secretion of gastric juices. The heat produced in our body from the cayenne increases the basal metabolic rate and therefore is a key thermo genic.
It seems to help as well to fight hair loss because by increasing the blood circulation would have positive effects on the lives of the hair bulbs.
As anticipated, however, the use of hot pepper is positive if it is not abused and you do not have gastrointestinal problems.

Also eaten in excessive amounts causes severe irritation to the mouth and burning sensation to it, as well as the tongue and throat.


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