Including in Indonesia culinary condiment that can make food taste better and stimulate appetite. Beyond that, it turns out the nutty flavor of the sauce has a benefit for reducing pain and even cancer prevention.
Capcaisin, spicy substance in chili peppers, known to be effective for reducing pain from arthritis, itching, pain and even nerve.
"When we eat a spicy chili body will release endorphins to inhibit the burning sensation that is considered the body as pain," said Paul Bosland, director of the New Mexico State University Chile Pepper Institute.
According to him, capcaisin also be used for people who suffer from psoriasis to reduce itching and inflammation.
Several studies have also linked the capcaisin with weight loss, although not yet supported by robust data.
Dr. Ashwin Mehta, of the University of Miami's Miller School of Medicine, said capcaisin allegedly able to kill prostate cancer cells. "In laboratory tests the researchers found a link between increased cancer cell death by capcaisin," he said.
There are also studies that found that people who often peppers mengasup less prostate cancer. "This does not mean chili treat prostate cancer, but for prevention," says Bosland.
He explained that the chili is also full of carotenoids and flavonoids, which can fight free radicals in the body. As free radicals are known to cause cancer.
According to research by scientists from the University of Maryland Medical Center, which was dissolved capcaisin can also be used to treat ear infections. There is even research that links the components to cope with heartburn.
However capcaisin used in these studies are purely capcaisin already extracted and contains 15 million Scoville units, or measure the level of spiciness of chili.
In comparison, most spicy peppers in the world, the Trinidad Scorpion Moruga, containing 1.2 million Scoville units, and jalapeno contain 5,000 units. Effect of heat after eating chili-peppers can last up to 20 minutes.
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