Chillies are rich in vitamin C, niacin and beta-carotene.
They also facilitates the process of digestion and have anti-bacteria properties.
Capsaicin in chilli helps to lower the blood pressure, reduce cholesterol, speeds up metabolism, treating cold and fever, pain control and prevent cancer.
P/S: In order to relieve the burning sensation, use yogurt, milk, cucumber or salt.
As I was browsing through a website (Compound Interest), I found a post on why Chili Peppers are spicy and I’ve decided to post it here ^^
The Chemistry of Chili.
Chocolates; the most popular snack in the whole wide world and it’s my favourite one too, especially the dark one X) Chocolates are often known as stress-reducing food. Chocolates contain caffeine and theobromine.
Caffeine is an alkaloid which is a stimulant which is always associated with coffee. By referring to many studies, it is stated that caffeine is beneficial to our health if moderately consumed. Caffeine stimulates the flow of blood in the brain, stimulates central nervous system and increases the secretion of serotonin which is a very important neurotransmitter. Caffeine also enhance both cardiovascular and respiration functions, lift our overall mood and decreases fatigue. Meanwhile, theobromine is a stronger cardiac stimulant compared to caffeine.
Serotonin is a chemical compound which has major role in positive mood, emotional health, proper sleep and balanced appetite. Other chemical components found in the chocolates are such as anandamide (Cannabinoids) and small amount of phenethyleamine (PEA).
“Individual chemistry plays a major role in how people react to chocolate, as it does with almost everything else. Chocolate may produce a modest effect in some people, but it will make others swoon.” – Unknown
Assalamu’alaikum. This blog is created as an assignment of a module that I’m currently taking. So… uhh I took a lot of time deciding what topic which connecting with chemistry should I write. In the end, since I looooooooooooooooooooooove foods and chemistry, I’ve decided to write a blog about chemistry in foods. Ummm there’s nothing else to say, so.. I’ll post about the chemistry of chocolates next time X)