Tiiips app: ingredients detective.
Free from Play Store!
Tiiips app: ingredients detective.
Free from Play Store!
|
|
|
|
| Donate | App | Join | Log in |
|
|
|
|
|
| Donate | App | Join | Log in |
 | "Description" by AColumn (9300 pt) | 2019-Aug-17 11:26 |
| Evaluation | N. Experts | Evaluation | N. Experts |
|---|---|---|---|
| 1 | 6 | ||
| 2 | 7 | ||
| 3 | 8 | ||
| 4 | 9 | ||
| 5 | 10 |
The hot pepper (Chili) has in nature different varieties that make it more or less spicy. Capsicum annuum L. var. acuminatum (Fingerh.) is larger in size and less spicy. Capsicum annuum var. glabriusculum (Wild Piquin Chili) is smaller and spicier.
The hot pepper (Capsicum frutescens L.) usually has few calories, about 25/30, 1 gram of protein, about 6 grams of carbohydrates and 3 grams of fiber.
It has some active ingredients such as antioxidants and vitamins that help contain blood sugar.
The Capsaicin contained in hot pepper has anti-inflammatory properties and is responsible for the sense of burning that we have when we put in the mouth even a small part of the hot pepper.
The beneficial influences of capsaicin on the gastrointestinal system include the stimulating digestive action and modulation of the intestinal ultrastructure to improve permeability to micronutrients (1).
In the search for contraindicated treatments for obesity, the flavonoids in the hot pepper flower extract have shown anti-obesity activity with minimal disadvantages (2).
These are the components of hot pepper with the highest antioxidant activity (3):
Hot pepper studies
References_________________________________________________
(1) Biological Activities of Red Pepper (Capsicum annuum) and Its Pungent Principle Capsaicin: A Review. Srinivasan K. Crit Rev Food Sci Nutr. 2016 Jul 3;56(9):1488-500. doi: 10.1080/10408398.2013.772090. Review.
(2) Hypolipidemic and Antioxidant Properties of Hot Pepper Flower(Capsicum annuum L.). Marrelli M, Menichini F, Conforti F. Plant Foods Hum Nutr. 2016 Sep;71(3):301-6. doi: 10.1007/s11130-016-0560-7
(3) Bioactive compounds of four hot pepper varieties (Capsicum annuum L.), antioxidant capacity, and intestinal bioaccessibility. Hervert-Hernández D, Sáyago-Ayerdi SG, Goñi I. J Agric Food Chem. 2010 Mar 24;58(6):3399-406. doi: 10.1021/jf904220w.
| Evaluate |
