Today, there will be many people who ate food with chili peppers. From kimchi to red pepper powder in soup, it is an essential food in our diet. Red pepper is largely divided into dried red pepper, which is used as a seasoning, and green red pepper, which is eaten raw. These days, with the spread of vinyl houses, green peppers come out all year round, regardless of the season. Let’s take a look at the health benefits of chilli again.
◆ Unexpected effect of red pepper… Contributes to cognitive function by slowing down brain cell aging
The key ingredient in chili peppers is capsaicin, which gives them a spicy taste. According to data from the National Academy of Agricultural Sciences, antioxidants that slow down oxidation (damage) and aging of the body slow down the oxidation of brain cell membranes, which are prone to bad free radicals in the body, and help brain cells work normally. It ultimately helps prevent dementia by slowing down the decline in cognitive function due to aging of brain cells. Vitamin B group contributes to the digestion and absorption of food and the maintenance of normal functions of the brain and nervous system.
◆ Capsaicin, an ingredient that helps suppress gastritis
When capsaicin of red pepper is consumed, a large amount of ‘calcitonin gene-related peptide (CGRP)’ is released at the end of the sensory nerve due to the stimulation that produces the spicy taste. This CGRP acts on blood vessel wall cells to increase the ‘prostaglandin’ substance that suppresses gastritis, helping to prevent inflammation in the stomach. Furthermore, it can also contribute to the prevention of gastric ulcers.
◆ Unsaturated fatty acids in red pepper seeds… Remove waste from the body
Red pepper seeds contain 23-29% unsaturated fatty acids. Unlike many saturated fats such as meat fat, it reduces damage to the body and filters wastes from the body. Capsaicin in red pepper helps the development of lactic acid bacteria, so it goes well with kimchi. Kimchi, in which red pepper is used as a seasoning, contains a significant amount of lactic acid bacteria, which helps intestinal movement, antibacterial action, and production of many vitamins.
◆ Low loss of vitamin C during cooking… rich in various nutrients
According to the National Standard Food Composition Table, 100 g of green pepper contains 43.95 mg of vitamin C. It’s the same amount as fruit. Because of capsaicin, vitamin C is not easily oxidized, so the loss during cooking is less than that of other vegetables. Red pepper contains protein, lipid, dietary fiber, calcium, phosphorus, iron, and potassium evenly. Green pepper has a low spicy taste, but is rich in carotene and has a very high antioxidant effect.
◆ Vegetables that are good for health, can’t you eat cheap all year round?
These days, the price of vegetables has risen significantly, so many people are hesitant to buy them. From the 10th to the 15th, Hanaro Mart and Agricultural and Livestock Cooperative Marts across the country are selling 8 kinds of vegetables, including Cheongyang peppers, onions, peeled garlic, cucumbers, zucchini, carrots, lettuce, and chives, at 50% lower than the normal price during the discount period. do. However, there are many voices that it is not a short-term event, but a plan to innovate the distribution process and find a way to eat cheaply throughout the year.
