Bitter chili pepper with the scientific name "capsicum" (lat. Cāpsicum) is one of the most popular spices in the world. Many seek to "sharpen" eaten dishes and chili copes with this "mission".
Harm or benefit? And maybe then, and more?
However, the use of capsicum still need to know when to stop. The solid volumes (and lovers eventually become accustomed to the sharpness of pepper and seek at all times to increase pepper "Dose"), this spice can cause some (including quite serious) diseases of the gastrointestinal tract. So maybe "Well it '? After all, today is rarely meet a person with a completely healthy stomach, intestines, and their ilk.
However, nutritionists say chili possesses useful properties for the human body. For example, it is none other product, reduces blood sugar and reduce the "bad" cholesterol (LDL) in the bloodstream. The healing qualities of this are actively used in pharmacology to create a variety of analgesics. Hot pepper also undertakes basic plant in the manufacture of certain antimicrobials.
Several advantages in defense of chile
Generally, bitter pepper - it is a storehouse of vitamins and minerals. It has carotene and thiamine, niacin, folic acid, riboflavin, vitamin C. Also, copper, magnesium and manganese.
Among other things, capsicum - is also a vegetable that is the basis for a range of mouth-watering dishes of Asian and Caucasian cuisines. It is marinated in wine vinegar, stewed with chicken wings, twist in sauces and even put in chocolate! And there are people who have these amazing dishes sharp adore. So maybe we (you) is worth a try?
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