Effect Of Chili Research Articles

Food Price and Inflation Volatilities during Covid-19 Period: Empirical Study of a Region in Indonesia

This study aims to analyse the effect of food price volatility on inflation in 34 provinces in Indonesia using monthly data from January 2018 to December 2021. The dynamic ordinary least squares (DOLS), fully modified ordinary least squares (FMOLS), and heterogeneous non-causality approaches were used. The results showed the presence of a long-term relationship between food prices and inflation volatilities. Furthermore, it was noted that chili, rice, shallot, and garlic prices had a positive impact on inflation volatility, but chicken prices had a negative effect. The empirical results also suggested that central and local governments need to stabilize food prices to minimize inflation fluctuation. When the data were split before and during the Covid-19 pandemic, the results showed there was a significant difference in the effect of chili, rice, shallot, and chicken prices volatility on inflation volatility.

Acute Effects of Red Chili, a Natural Capsaicin Receptor Agonist, on Gastric Accommodation and Upper Gastrointestinal Symptoms in Healthy Volunteers and Gastroesophageal Reflux Disease Patients.

The effects of chili on gastric accommodation (GA) in gastroesophageal reflux disease (GERD) patients have not been explored. Methods: In total, 15 healthy volunteers (HV) and 15 pH-positive non-erosive GERD (NERD) patients underwent single-photon emission computed tomography after ingesting 2 g of chili or placebo in capsules in a randomized double-blind crossover fashion with a one-week washout period. GA was the maximal postprandial gastric volume (GV) after 250 mL of Ensure® minus the fasting GV. Upper gastrointestinal symptoms were evaluated by using a visual analog scale. Results: NERD patients but not HV had significantly greater GA after chili compared to a placebo (451 ± 89 vs. 375 ± 81 mL, p < 0.05). After chili, the postprandial GVs at 10, 20, and 30 min in NERD patients were significantly greater than HV (10 min, 600 ± 73 vs. 526 ± 70 mL; 20 min, 576 ± 81 vs. 492 ± 78 mL; 30 min, 532 ± 81 vs. 466 ± 86 mL, all p < 0.05). In NERD, chili was associated with significantly less satiety, more severe abdominal burning (p < 0.05), and a trend of more severe heartburn (p = 0.06) compared to the placebo. In HV, postprandial symptoms after chili and placebo ingestion were similar (p > 0.05). Conclusions: Chili enhanced GA in NERD patients but not in HV. This suggests that the modulation of GA in NERD is abnormal and likely involves transient receptor potential vanilloid 1 (TRPV1) sensitive pathways.

Roles of Spicy Foods and Their Bioactive Compounds in Management of Hypercholesterolemia.

Hypercholesterolemia, as one of the major risk factors in development of cardiovascular diseases, is of mounting prevalence worldwide in recent years. Many nutraceuticals and phytochemical supplements serve as a promising complementary therapy in the management of hypercholesterolemia. Among them, spicy foods have attracted special attention. Plasma lipid-lowering activity of garlic, ginger, and turmeric have been well-studied in both humans and animals. Consumption of either 3 g/day of ginger or 2 g/day of curcumin for over 4 weeks effectively reduced blood cholesterol in hypercholesterolemia subjects. However, effects of chili and black peppers on blood cholesterol are studied little clinically. The present review is to summarize the findings of recent studies on the efficacy and mechanism of spicy foods and their primary bioactive components in management of hypercholesterolemia from preclinical studies to clinical trials.

Physicochemical and Sensorial Characteristics of Frankfurters with the Addition of Chilli and Kim Chi

 This study aimed to develop a new type of frankfurters through addition of chilli and kim chi spices. Development of meat product formulations like frankfurters, are highly desirable from a diet/health standpoint due to specific combinations of potential functional ingredients. The effect of chilli and kim chi spices at 0.3% on physicochemical and sensory properties was evaluated. The frankfurters with 0.3% chilli significantly improves the sensory properties, the frankfurters with chilli were appreciated with 7.6 points, frankfurters with kim chi with 7.4 points and classic frankfurters with 6.7 points. Physicochemical parameters (moisture, protein and fat) of the new samples found no deviations from legal norms imposed for the frankfurters.

Gastroesophageal Reflux in Healthy Subjects Induced by Two Different Species of Chilli (Capsicum annum)

Background: Although the ingestion of chilli has been associated with gastroesophageal reflux (GER) symptoms, there are no studies that have explored the effect of a chronic ingestion of different kinds of chilli with a variable content of capsaicin as a cause of GER. Methods: The effect of chilli on esophageal 24-hour pH monitoring was studied in 12 healthy subjects without GER symptoms before and after of ingestion one of two kinds of chilli. Patients were randomized to ingest 3 g daily of cascabel chilli (Capsicum annum coraciforme containing 880 ppmof capsaicin) or ancho chilli (Capsicum annum grossum containing 488 ppm of capsaicin). Results: After chilli ingestion, the Johnson De Meester Index (JDI) increased significantly [basal: 7 (1–14), after chilli: 13 (2–69), p = 0.0047]. When considering both kinds of chilli separately, the JDI varied, although nonsignificantly, with the ancho chilli [basal: 3 (1–8), after chilli: 10 (2–69), p = 0.11], and significantly with the cascabel chilli [basal: 10 (5–14), after chilli: 18 (2–44), p = 0.028]. Conclusion: Our results suggest that the chronic ingestion of chilli induces GER, and that the magnitude of the induced reflux seems to be related to the kind of chilli.

The effect of chilli on gastrointestinal transit.

The effects of chilli on gastrointestinal transit (gastric emptying, orocaecal transit, whole gut transit) were evaluated in eight healthy volunteers. In each subject, gastrointestinal transit of a standard test meal was measured on two separate days. On one of these occasions, 20 g of chilli powder was added to the meal. Gastric emptying was quantified with a radioisotopic technique, orocaecal transit by measurement of breath hydrogen concentrations and whole gut transit by counting the number of radio-opaque markers in the stool. The rate of gastric emptying was slower (P less than 0.05) and whole gut transit was faster (P less than 0.02) after the meal containing chilli, compared with the other meal. There was no significant difference in orocaecal transit. These results show that ingestion of chilli is associated with significant effects on gastric emptying and intestinal transit.

Quantifying the Effects of Earthquakes and the Effects of Chilies - The Modified Mercalli Intensity Scale and the Modified Belly Intensity Scale Compared

The purpose of this communication is twofold: to amplify the current confusion concerning earthquake intensity scales used by geologists and to suggest that this concept can also be applied to gastroenterology (a field which is in need of confusion. Clearly geology has enough to spare and can supply this need). Accordingly, a new intensity scale for quantifying the effects of hot chili is proposed. The “Belly Intensity Scale” should be of use to patrons of ethnic fast-food chains and to travellers south of the border. Further work is necessary to determine whether the new intensity scale can be generalized to Indian, Thai, and Chinese cuisine.

The Effect of Chili, Curry and Black Pepper Powders in Diets for Broiler Chicks

Several levels of chili powder, curry powder and black pepper were fed to male Arbor-Acre Indian River cross, broiler chicks from 0–4 weeks of age.It was concluded that curry, chili and black pepper powders at 6, 12 and 1.5% or more of diet, respectively, were all detrimental to the growth of broiler-type chicks, when added to a corn-milo-soybean meal type diet. Those spices added no flavoring to the meat.