Nutrient Analysis Of Pepper

Nutrient analysis of pepper
1. Exheating and analgesia: pepper spicy fever, can reduce the body temperature through sweating, and relieve muscle pain, so it has a strong antipyretic and analgesic effect
2. Prevention of carcinogenesis: The active ingredient of pepper, capsaicin, is an antioxidant that can stop the metabolism of the relevant cells, thus terminating the cancerous process of cell tissue and reducing the incidence of cancer cells
3. Increase appetite and help digestion: the strong spicy flavor of pepper can * * the secretion of saliva and gastric juice, increase appetite, promote intestinal peristalsis, and help digestion
4. Fat reduction and weight loss: the capsaicin contained in pepper can promote the metabolism of fat, prevent fat accumulation in the body, and is conducive to fat reduction, weight loss and disease prevention.

www,sdyummyfood.com       pepper  powder   pepper  granules  chili  powder