As a common condiment, chili pepper can not only add flavor to food, but also have certain medicinal properties. In recent years, more and more studies have shown that in addition to the analgesic effect, chili pepper also has the best effect on some diseases. Doctors have admitted that the medicinal value of chili pepper is far beyond our imagination.
First of all, cayenne pepper has an analgesic effect. Cayenne pepper contains a substance called capsaicin, which stimulates the body's nerve endings and causes pain.
However, when capsaicin enters the body, it binds to nerve endings and blocks the transmission of pain signals, thus acting as an analgesic. Therefore, cayenne pepper is widely used in various types of pain, such as arthritis, neuralgia, etc.
In addition, cayenne pepper also has an antimicrobial effect. The capsaicin in chili peppers not only stimulates the nerve endings of the human body, but also destroys the cell membranes of bacteria, thereby inhibiting the growth and reproduction of bacteria.
Studies have found that capsaicin has inhibitory effects on a variety of pathogenic bacteria, including Escherichia coli, Staphylococcus aureus, etc. Therefore, chili pepper is widely used in food processing and food preservation, which can effectively inhibit the growth of bacteria and ensure food safety.
In addition, chili pepper also has the effect of promoting blood circulation. The capsaicin in chili peppers stimulates the body's blood vessels to dilate and increase blood flow, thereby promoting blood circulation.
Studies have found that capsaicin can effectively reduce blood viscosity, reduce the formation of blood clots, and prevent the occurrence of cardiovascular diseases. Therefore, cayenne pepper is considered to be a natural cardiovascular protective agent, which can effectively prevent the occurrence of diseases such as hypertension and coronary heart disease.
In addition, cayenne pepper also has a digestive boost. The capsaicin in chili peppers can stimulate the secretion of salivary glands and gastric juice in the human body, increase the secretion of digestive juices, thereby promoting the digestion and absorption of food.
Studies have found that capsaicin can effectively increase the frequency and amplitude of gastrointestinal peristalsis, reduce the time that food stays in the gastrointestinal tract, and prevent constipation and gastrointestinal diseases. Therefore, chili pepper is widely used in foods that regulate gastrointestinal function and promote digestion.
Finally, cayenne pepper also has an antioxidant effect. The capsaicin in chili peppers is able to scavenge free radicals in the body and reduce the occurrence of oxidative reactions, thereby protecting cells from oxidative damage.
Studies have found that capsaicin can effectively improve the body's antioxidant capacity and prevent diseases caused by oxidative stress, such as cancer, cardiovascular and cerebrovascular diseases, etc. Therefore, cayenne pepper is considered to be a natural antioxidant that is effective in slowing down aging and preventing the onset of diseases.