香港中文大学陈振宇博士等进行的一项研究发现,辣椒和胡椒中的辣椒素能够降血压和血胆固醇,在很大程度上预防心脏病。辣椒素是辣椒的活性成分,这种化合物让我们吃辣椒时产生灼烧感。陈振宇等人为两组仓鼠提供相同的高胆固醇食物,其中一组的食物含有数量不等的辣椒素, A study conducted by Dr. Chen Zhenyu of the Chinese University of Hong Kong found that capsaicin in pepper and pepper can prevent blood pressure and blood cholesterol to a great extent. Capsaicin is the active ingredient in pepper, which gives us a burning sensation when eating chili. Chen Zhenyu et al two groups of hamsters to provide the same high-cholesterol foods, one of the food contains varying amounts of capsaicin,