Spicy sauce

Nutrient value 1. Paprika sinyl, which reduces body temperature through sweat and relieves muscle pain, has a strong antithermal agonizing effect. 2. The active ingredient paprika is an antioxidant that prevents metabolism of the cells concerned, thereby ending the carcinogenic process of cell tissue and reducing the incidence of cancer cells. 3. The strong spicy smell of red pepper stimulates saliva and gastric fluids, increases appetite, promotes intestinal creeping and helps digestion. 4. Paprika contains chili, which promotes the metabolism of fat, prevents the accumulation of fat in the body and contributes to the reduction of fatting and disease prevention. 5. However, excessive consumption of red beryllium stimulates gastrointestinal mucous membranes, causes stomach pains, diarrhoea and acoustic burns, induces gastrointestinal diseases and causes haemorrhage。