Over six weeks, twenty-five people of normal weight took part in the study. Thirteen of them liked spicy food. The twelve others did not. The researchers decided how much red pepper each group would receive.
One and eight-tenths grams of the pepper was given to each person who liked spicy food. The others received three-tenths of a gram.
BOB DOUGHTY: The people who did not normally eat red pepper showed a decreased desire for food. That was especially true for fatty, salty and sweet foods.
Purdue University Professor Richard Mattes said the effect may be true only for people who do not usually eat red pepper. He said the effectiveness of the pepper may be lost if spices are normally part of a person’s diet. He said further study needs to be done. The goal is to learn how long the effect of red peppers will last and how to extend the effectiveness.
FAITH LAPIDUS: The spice turmeric comes from a tropical plant common to India. Research involving turmeric is not new. Scientists have been studying its medical possibilities for many years.
For example, researchers in Singapore completed one such study several years ago. The study was based on earlier evidence that turmeric has strong antioxidant and anti-inflammatory qualities. These qualities can help protect against damage to the body’s tissues and other injuries.
BOB DOUGHTY: The researchers said turmeric may reduce evidence of damage in the brains of patients with Alzheimer’s disease. For this reason, the researchers designed a study that examined results from a mental-performance test of older Asian adults. The study involved curry, which contains turmeric.
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