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Chinese food recipes pepper
Chinese food smart health recipes pepper
Chinese food smart health recipes pepper
The pepper is a champion of the vitamin C. Just behind parsley, cabbage and he beats spinach also well filled. Pepper 100g brings in an average of 126mg and therefore, a small portion 50g can cover only 75% of recommended daily intake.
The content of this vitamin increases during ripening pepper and is almost two times higher in red peppers in green, who have not reached full maturity. Vitamin C has antioxidant properties. In a study , consuming approximately 80 mg of vitamin C in the form of vegetable soup (500 ml, tomatoes, peppers and cucumbers) for 14 days increased concentrations of vitamin C in the blood on average 24%. Such vitamin C intake is about 125ml or 70ml green pepper, red or yellow pepper. These results demonstrated that increasing vitamin C levels in the blood (and potentially other active compounds) helped to reduce oxidation and inflammation in the body, a protective effect against the onset of certain diseases degenerative associated with aging.
Chinese food smart health recipes pepper could revent cancers
Pepper contains effective substances against tumor development. Pepper contains substances called capsiates chemically very close capsinoïdes pepper. These are capable of inducing apoptosis, that is to say the death of tumor cells. The capsinoïdes usually act via VR1 receptors called. They cause apoptosis by causing the disintegration of the mitochondria, the cell organelle which absolutely needs to produce energy.
Researchers at the University of Cordoba wondered if capsiates peppers had the same anti-cancer effects that capsinoïdes pepper. They have tested these molecules on mice suffering from skin cancer. Results: The capsiates and even some of their synthetic analogues, have, like capsinoïdes, an excellent preventive potential against the development of cancerous tumors.
Pepper extracts allowed to inhibit the formation or action of some carcinogenic compounds (as nitrosamines) in vitro. Moreover, a study showed that the consumption of peppers and other vegetables may reduce the risk of suffering from a brain tumor.
Slow the proliferation of colon cancer cells
In January 2007, Korean researchers tested the effect of luteolin on a cancer cell line of human colon. Their results show that this substance blocking the cellular multiplication process and causes the death of cancer cells. How ? By modulating the activity of certain enzymes and the synthesis of certain proteins involved in cell cycle regulation and apoptosis.
Chinese food smart health recipes pepper could promoting learning
Using stimuli for inhibiting innate or acquired behavior, Taiwanese researchers have demonstrated in rats the beneficial effect of luteolin on learning. This phenolic compound found in pepper would be able to block the adverse effect of certain molecules (neurotoxins antagonists …) on the storage process. Luteolin would activating certain neural circuits involved in learning.
Red peppers 20 days after picking for more vitamin C
Peppers are rich in antioxidant compounds. To find out how these molecules change once the vegetables picked, Spanish researchers measured changes in levels of vitamin C and certain antioxidant enzymes such as catalase and superoxide dismutase , in red and green peppers stored 7 days at 20 to 19 ° C. The results show that the red peppers have a total antioxidant capacity greater than the green peppers and the storage increases the levels of vitamin C these two vegetables.
Green peppers before maturity to their phenolic compounds.
Phenolic compounds are antioxidant substances found in fruits and vegetables. Flavonoids (mainly quercetin) and derivatives of hydroxycinnamic acid are present in the poivron1. The flavonoid content gradually decreases with ripening pepper. Thus, it is five to eight times higher in green peppers (picked before maturity) than in the red peppers. The phenolic compounds are mainly localized in the skin of the pepper.
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