"The spicy garlic with green onion and spicy pepper, and the hot pepper with a spicy front lip" tells us vividly that after eating different kinds of spicy food, the human body feels differently. The same is “spicy”. The substances that cause this sensation in different foods are not the same, and thus their health effects on the human body are slightly different.

Onion, onion and other onions are the organic sulphides, which are volatile and stimulate the nose and eyes. This is why people cut tears when cutting onions. Organic sulfur compounds are soluble in water, so when cutting onions, some water on the knife can reduce the "tears" symptoms. Studies have shown that organic sulfur compounds have antibacterial, anti-cancer, and anti-inflammatory effects, while eliminating free radicals in the body and possessing antioxidant properties. Onions, scallions, long-lasting air, or high-temperature cooking methods can reduce organic sulfides. Therefore, the best way to eat onion vegetables is to eat raw food or stir for a short time.

Allicin is the main spicy source of garlic. It is usually stored in the form of alliin in the garlic cloves. After crushing it, the allicin can stimulate the gastrointestinal tract to form allicin. Therefore, it is best not to eat raw garlic when fasting, otherwise it is easy to damage the gastric mucosa. Allicin can promote the body's absorption of vitamin B1, with sterilization, hypolipidemic, anti-cancer and other functions. Allicin will also fail when exposed to heat, so try to eat raw garlic as much as possible, and it is best to crush it into mud for 10-15 minutes before eating. This is more conducive to the formation of allicin.

The main spicy substance of capsicum is capsaicin. It stimulates the oral mucosa and trigeminal nerve to cause burned pain. Sweetness can cover and interfere with spicy taste. Acid can neutralize alkaline capsaicin. Casein in milk can be combined with capsaicin. Therefore, when it's hot, it's useful to have some vinegar, a cold, sweet drink, or a glass of milk. Capsaicin can help the body resist cold and moisture, and it also helps reduce the risk of heart disease and atherosclerosis. It is best to cook ripe peppers, because raw pepper contains a lot of capsaicin, which may cause irritation to the mucous membranes of the oral cavity and gastrointestinal tract. After heating, it will reduce the gastrointestinal irritation.

The ginger's spicy taste is long-lasting, consistent, yet mild, which is mainly related to gingerol. The boiling point of gingerol is very high, which can reach 240°C. Therefore, after the frying and frying, ginger's spicy taste remains. Gingerol also enhances blood circulation, stimulates the secretion of gastric juice, and stimulates the intestines. It promotes digestion, strengthens the stomach, and increases appetite. There are various ways to eat ginger. Everyone can choose according to their taste. Need to be reminded that rotten ginger will produce baicalein, which can easily cause liver cell poisoning, so rotten ginger must be discarded.

Mustard and arabinine hydrolysis in mustard produces a volatile, spicy substance, allyl isothiocyanate, which is strongly irritating to the nose. Therefore, mustard is best not to eat alone, can be eaten in dumplings vinegar or sushi soy sauce. Studies have shown that mustard can inhibit substance activity that causes cancer. Research at the University of Illinois suggests that eating broccoli mustard can enhance its anti-cancer effects.

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