American scientists from the University of Ohio found three formations that weakened the burning of peppers. The discovery queries the accuracy of the scope of traditional score and opens new opportunities for food and pharmaceutical industries. The study was published scientifically broadcasting Journal of Agriculture and Food Chemistry (Jafc).
Although the peppers are traditionally measured by the content of capsaicin and dihydrocapsaicin (the basis of the scule scale), some varieties with high SHU indicators are less than expected.
The team analyzed 10 types of pepper, including Chile de árball and Scotch Bonnet to solve this anomalies.
Experts standardized dust from different peppers up to 800 SHU. Tasters said there are significant differences in perceived violence. Chemical analysis emerged five potential burners. The test confirmed that three formations reduce the seriousness.
Three key compounds – Komianoside I, rososid and ginger glycolipid A – effectively reduced combustion, but they did not have their own tastes. Interestingly, the combinations did not increase the effect.
Discovery can lead to the creation of a “anti-cure” to regulate the violence of food and to develop the development of new neopioid painkillers and the methods of evaluating acute projects.
A doctor before saidSpicy food can damage health.
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Source: Gazeta
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