Regular use of tomatoes reduces chances of cancer. Why?

                                     Why Tomatoes?

Ripe tomatoes contain a high level of vitamin C and a chemical of Lycopin Caratinide, group of which is important and useful for health. Regular use of it saves our cells from harmful effects of tobacco and reduces the chances of cancer. Tomatoes can reduce the amount of damaged done to your body by smoking cigarettes.

Lycopin Caratinide is also the reason why tomatoes are red in color. These substances are used in some of the more pricey facial cleansers too. If you want to try tomatoes for skin care, you need to start with about eight to twelve tomatoes. Peel the tomatoes and then place them on your face with inside of the tomato touching your skin. Leave the tomatoes on your face for a minimum of ten minutes, then wash. Your face will feel clean and shiny. Some redness may occur, but should fade with time.

Tomatoes contain a great deal of Vitamin A, Vitamin B, Vitamin C,Vitamin K and Calcium. We will now proceed on how is it helpful for our body overall.

Tomatoes contain a considerable amount of calcium and Vitamin K. Both of these nutrients are essential in strengthening and performing minor repairs on the bones as well as the bone tissue.

Because of the Vitamin B and potassium in tomatoes, they are effective in reducing cholesterol levels and lowering blood pressure. Therefore, by including tomatoes in your regular balanced diet you can effectively prevent heart attacks, strokes as well as many other heart related problems that may threaten your life.

Vitamin A in tomatoes works perfectly to keep your hair shiny and strong. In addition,eating tomatoes prevent the development of night blindness and is fantastic for improving your vision. 

Adding tomatoes without seeds to your diet has been proven in some studies to reduce the risk of kidney stones.

Tomatoes are packed full of the valuable mineral known as chromium. It works effectively to help diabetics keep their blood sugar levels under better control.

                       Eat Tomatoes, Stay Healthy

Why is chilly hot?

The presence of a kind of chemical Capsaicin in chilly makes it hot. Capsaicin and several related compounds are called Capsaicinoids and are produced as secondary metabolites by chilly peppers, probably as deterrents against certain mammals and fungi.The amount of Capsaicin make a chilly hot, less hot or more hot. The amount of Capsaicin in capsicum is very low so, it is not hot.

The Scoville Heat Unit is the heat measurement of a chilly. It is named after Wilbur Scoville, an American Pharmacist, who in 1912 devised the “Scoville Organoleptic Test” to measure the spicy heat, or piquancy, of chilly peppers. The measurement is taken by extracting some of the capsaicin from a chilly, and then gradually diluting it into a sugar and water mix, until the heat is barely detectable by a panel of tasters. The degree of dilution gives the chilly its place in the scale. A bell pepper has a zero Scoville rating, whilst a habanero has 100,000 – 350,000 Scoville rating, meaning it must be diluted this many times before its Capsaicin levels become undetectable.Pure capsaicin measures 16,000,000 scoville units.

Capsaicin normally take effect upon sensitive skin, eye contact, and inhalation, and cause burning/stinging pain, and can also produce nausea, vomiting, abdominal pain… and burning diarrhoea.

Capsaicin is hydrophobic that's why it doesn’t dissolve in water. This means that drinking water if you eat a hot chilly will not help. It is however, soluble in both oil and alcohol, drinking or eating dairy products like milk, yogurt, cheese, etc will help, but beer or cider won’t do much to help.