Search Results for: Mushrooms other than of the genus Agaricus preserved but unsuitable for immediate consumption
to oxidation (free radical injury). subjects were randomly divided into groups. for weeks, half the subjects ate a freshly chopped chili blend ( grams/day, about ounce), consisting of % cayenne, while the other half consumed a bland diet (no chili). after weeks, the groups were crossed over for another
weeks. during the intervention periods, consumption of other spices such as cinnamon, ginger, garlic, and mustard was restricted. blood samples were obtained at the beginning of the study and after each dietary period. after eating the chili-containing diet, the rate of oxidation (free radical damage...
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