Madurese s;picy dried beef is an indegenious sun dried meat incorporating cooking salt, cane sugar and spices and have not been explored scientifically. The purpose of this study was to find out the effect of differen...Madurese s;picy dried beef is an indegenious sun dried meat incorporating cooking salt, cane sugar and spices and have not been explored scientifically. The purpose of this study was to find out the effect of different concentrations of cooking salt and cane sugar on physico-chemical and organoleptic quality of Madurese spicy dried beef. Randomized Block Design with two factors namely concentration of cooking salt （1%, 2% and 3% w/w） and cane sugar （3%, 6% and 9% w/w）, and three replications were used in this study. The increasing amount of either cooking salt and cane sugar incorporated during preparation affected the samples salt, total sugar and moisture contents as well as it＇s aw value and texture of end products. From the organoleptic properties it was found that these treatments only affected the taste of spicy dried beef. Best sample was obtained from incorporating 3% cooking salt and 6% cane sugar with moisture content： 7.11%, aw： 0.354, salt content： 8.17%, total sugar content： 16.91%, texture： 0.0107 kiloNewton and panelists scores tbr texture 5.03; taste 4.53 and colour 5.31. Amino acids profile analysis of best sample showed that the most dominant amino acid was Glutamic acid （7.34%） followed by Aspartic acid （4.15%）, Lysine （3.30%） and Leucine （3.22%）. It can be concluded that to get the best spicy dried beef, the amount of 3% cooking salt and 6% cane sugar should be incorporated during preparation.展开更多
SICHUAN cuisine with its uniquely numbing spicy hot flavors has conquered the taste buds of billions of diners from home and abroad. At the heart of the cuisine is a small ingredient called the Sichuan pepper or prick...SICHUAN cuisine with its uniquely numbing spicy hot flavors has conquered the taste buds of billions of diners from home and abroad. At the heart of the cuisine is a small ingredient called the Sichuan pepper or prickly-ash. Every year during the midsummer months, farmers welcome the harvest of this magical spice.展开更多
Background:Spicy food consumption has been reported to be inversely associated with mortality from multiple diseases.However,the effect of spicy food intake on the incidence of vascular diseases in the Chinese populat...Background:Spicy food consumption has been reported to be inversely associated with mortality from multiple diseases.However,the effect of spicy food intake on the incidence of vascular diseases in the Chinese population remains unclear.This study was conducted to explore this association.Methods:This study was performed using the large-scale China Kadoorie Biobank(CKB)prospective cohort of 486,335 participants.The primary outcomes were vascular disease,ischemic heart disease(IHD),major coronary events(MCEs),cerebrovascular disease,stroke,and non-stroke cerebrovascular disease.A Cox proportional hazards regression model was used to assess the association between spicy food consumption and incident vascular diseases.Subgroup analysis was also performed to evaluate the heterogeneity of the association between spicy food consumption and the risk of vascular disease stratified by several basic characteristics.In addition,the joint effects of spicy food consumption and the healthy lifestyle score on the risk of vascular disease were also evaluated,and sensitivity analyses were performed to assess the reliability of the association results.Results:During a median follow-up time of 12.1 years,a total of 136,125 patients with vascular disease,46,689 patients with IHD,10,097 patients with MCEs,80,114 patients with cerebrovascular disease,56,726 patients with stroke,and 40,098 patients with non-stroke cerebrovascular disease were identified.Participants who consumed spicy food 1–2 days/week(hazard ratio[HR]=0.95,95%confidence interval[95%CI]=[0.93,0.97],P<0.001),3–5 days/week(HR=0.96,95%CI=[0.94,0.99],P=0.003),and 6–7 days/week(HR=0.97,95%CI=[0.95,0.99],P=0.002)had a significantly lower risk of vascular disease than those who consumed spicy food less than once a week(P trend<0.001),especially in those who were younger and living in rural areas.Notably,the disease-based subgroup analysis indicated that the inverse associations remained in IHD(P trend=0.011)and MCEs(P trend=0.002)risk.Intriguingly,there was an interaction effect between spicy food consumption and the healthy lifestyle score on the risk of IHD(P interaction=0.037).Conclusions:Our findings support an inverse association between spicy food consumption and vascular disease in the Chinese population,which may provide additional dietary guidance for the prevention of vascular diseases.展开更多
Background：Studies on the association between spicy food intake and cancer risk have reported inconsistent results.We quantitatively assessed this association by conducting a meta-analysis based on evidence from case...Background：Studies on the association between spicy food intake and cancer risk have reported inconsistent results.We quantitatively assessed this association by conducting a meta-analysis based on evidence from case-control studies.Methods：PubMed,EMBASE,and the Cochrane Library were searched for eligible publications.Combined odds ratios （ORs） with their 95% confidence interval （CI） were calculated using a random-or fixed-effects model.The methodological quality of the included articles was assessed using the Newcastle-Ottawa scale （NOS）.All data were analyzed using STATA 1 1.0 software （version 11.0;StataCorp.,College Station,TX,USA）.Subgroup analyses were also performed with stratification by region,sex,number of cases,cancer subtype,source of the control group,and NOS score.Results：A total 39 studies from 28 articles fulfilled the inclusion criteria for the meta-analysis （7884 patients with cancer and 10,142 controls）.Comparison of the highest versus lowest exposure category in each study revealed a significant OR of 1.76 （95% CI =1.35-2.29） in spite of significant heterogeneity （P 〈 0.00l）.In the subgroup analyses,this positive correlation was still found for gastric cancer,different regions,different numbers of cases,different sources of the control group,and high-quality articles （NOS score of≥ 7）.However,no statistically significant association was observed for women,esophageal cancer,gallbladder cancer,or low-quality articles （NOS score of〈7）.No evidence of publication bias was found.Conclusions：Evidence from case-control studies suggested that a higher level of spicy food intake may be associated with an increased incidence of cancer despite significant heterogeneity.More studies are warranted to clarify our understanding of the association between high spicy food intake and the risk of cancer.展开更多
Background:Recent studies suggest that a healthy diet helps to prevent the development of Alzheimer disease(AD).This study aimed to investigate whether spicy food consumption is associated with cognition and cerebrosp...Background:Recent studies suggest that a healthy diet helps to prevent the development of Alzheimer disease(AD).This study aimed to investigate whether spicy food consumption is associated with cognition and cerebrospinal fluid(CSF)biomarkers of AD in the Chinese population.Methods:We enrolled 55 AD patients and 55 age-and gender-matched cognitively normal(CN)subjects in a case-control study,as well as a cohort of 131 participants without subjective cognitive decline(non-AD)in a cross-sectional study.Spicy food consumption was assessed using the Food Frequency Questionnaire(FFQ).Associations of FFQ scores with cognition and CSF biomarkers of AD were analyzed.Results:In the case-control study,spicy food consumption was lower in AD patients than that in CNs(4.0[4.0-8.0]vs.8.0[4.5-10.0],P<0.001);FFQ scores were positively associated with Mini-Mental Status Examination scores in the total sample(r=0.218,P=0.014).In the cross-sectional study,the association between spicy food consumption and cognition levels was verified in non-AD subjects(r=0.264,P=0.0023).Moreover,higher FFQ scores were significantly associated with higherβ-Amyloid(1-42)(Aβ42)levels and lower phospho-tau/Aβ42 and total tau/Aβ42 ratios in the CSF of non-AD subjects(P<0.05).Conclusion:Spicy food consumption is closely related to higher cognition levels and reversed AD biomarkers in the CSF,suggesting that a capsaicin-rich diet might have the potential to modify the cognitive status and cerebral pathologies associated with AD.展开更多
高浓度酒精饮料如白酒、伏特加和白兰地,其辛辣口感的强弱直接影响酒的品质。酒入口引发的辛辣感大多是酒精和乙醛引起的,是一种痛觉。我们之前的研究表明平均分子量35 kDa透明质酸片段HA35可有效治疗炎症性和神经性疼痛。通过探究透明...高浓度酒精饮料如白酒、伏特加和白兰地,其辛辣口感的强弱直接影响酒的品质。酒入口引发的辛辣感大多是酒精和乙醛引起的,是一种痛觉。我们之前的研究表明平均分子量35 kDa透明质酸片段HA35可有效治疗炎症性和神经性疼痛。通过探究透明质酸片段HA35和平均分子量1800 kDa透明质酸HA1800对高浓度酒精饮料的辛辣口感的影响。使用疼痛定量评估方法(NRS)评价高浓度酒精饮料的辛辣口感,结果表明预先饮用30 mL 0.5%的HA35明显减少46%vol和53%vol中国白酒、40%vol伏特加和40%vol白兰地的酒精辛辣口感(P<0.05),而预先饮用30 mL 0.5%的HA1800减少酒精辛辣口感效果不明显(P>0.05);而直接饮用含终浓度0.5%的HA35和0.5%HA35与0.1%HA1800混合的高浓度酒精饮料,均明显减少辛辣口感和酒精气味(P<0.05)。因此,研究表明终浓度0.5%的HA35是一种减少高浓度酒精饮料辛辣口感和酒精气味的饮料添加剂或解酒辛辣伴侣。展开更多
A substantial proportion of patients with irritable bowel syndrome(IBS) associate their symptoms with the ingestion of specific foods. Therefore, in recent years, scientific research has increasingly focused on the ro...A substantial proportion of patients with irritable bowel syndrome(IBS) associate their symptoms with the ingestion of specific foods. Therefore, in recent years, scientific research has increasingly focused on the role of diet in IBS and dietary management is now considered an important tool in IBS treatment. This article reviews the main dietary approaches in IBS emphasizing evidence from experimental and observational studies and summarizing the main diet and lifestyle recommendations provided by dietary guidelines and scientific literature. Despite the limited evidence for a beneficial role, general advice on healthy eating and lifestyle is recommended as the first-line approach in the dietary management of IBS. Standard recommendations include adhering to a regular meal pattern, reducing intake of insoluble fibers, alcohol, caffeine, spicy foods, and fat, as well as performing regular physical activity and ensuring a good hydration. Second-line dietary approach should be considered where IBS symptoms persist and recommendations include following a low FODMAP diet, to be delivered only by a healthcare professional with expertise in dietary management. The efficacy of this diet is supported by a growing body of evidence. In contrast, the role of lactose or gluten dietary restriction in the treatment of IBS remains subject to ongoing research with a lack of high-quality evidence. Likewise, further clinical trials are needed to conclude the efficacy of probiotics on IBS symptoms.展开更多
Ocean spiciness is referred to as density-compensated temperature and salinity variations with warm(cool)and salty(fresh)waters having high(low)spiciness,respectively.The structure and evolution of density-compensated...Ocean spiciness is referred to as density-compensated temperature and salinity variations with warm(cool)and salty(fresh)waters having high(low)spiciness,respectively.The structure and evolution of density-compensated(warm/salty or cool/fresh)spiciness anomalies are investigated in the North Pacific thermocline using Argo observations during the period 2004-20.Two well-organized decadal spiciness events are identified through isopycnal surface analyses.One warm/salty spiciness anomaly of about 0.15°C and 0.05 g kg^(−1)temperature and salinity perturbations on the 25 kg m^(−1)isopycnal surface appeared in the eastern subtropical North Pacific at(18°-30°N,120°-150°W)in 2007,which then migrated southwestward along the mean circulation and arrived in the western tropics at(~15°N,145°E-175°W)in 2012-13,with the reduced salinity perturbation of about 0.043 g kg^(−1).Another cool/fresh spiciness anomaly of about−0.2°C and−0.07 g kg^(−1)temperature and salinity perturbations originated from the eastern subtropics at(120°-150°W,~30°N)in 2014 and followed a similar advective pathway during the period from 2014-15 to 2019-20.The subduction pathway can be adequately determined by the mean Montgomery stream function on the isopycnal surface;the propagation direction and speed are in good agreement with the expectation for the role played by advection due to the mean geostrophic current.Moreover,the subducted decadal spiciness anomalies can have negative feedback on sea surface temperature(SST)variability in the western tropical Pacific through the diapycnal processes.The identifications of these density-compensated spiciness anomalies and their propagation pathways provide a clear illustration of the oceanic extratropics-tropics interactions in the North Pacific Ocean.展开更多
After securing a market for their dried red chilli peppers in China,elated farmers in Uganda are expanding the spicy crop cultivation to thousands of acres.China’s increasing appetite for international cuisine and sp...After securing a market for their dried red chilli peppers in China,elated farmers in Uganda are expanding the spicy crop cultivation to thousands of acres.China’s increasing appetite for international cuisine and spices has created a most welcome demand for high-quality chillies.And given Uganda’s unique climate and soil conditions that allow for diverse chilli varieties,the East African country has a competitive edge.This has led to Uganda and China now having trade agreements in place,facilitating exports.展开更多
Richard Montanez's story,brought to life in the 2023 movie Flomin'Hot,is inspiring in so many ways.The former janitor at Frito-Lay created a spicy scasoning blend inspired by Mexican street snacks and the Lati...Richard Montanez's story,brought to life in the 2023 movie Flomin'Hot,is inspiring in so many ways.The former janitor at Frito-Lay created a spicy scasoning blend inspired by Mexican street snacks and the Latino palate's deep love for heat.He was the OG of spicy snacks,the guy who had us all hooked in the 1990s.展开更多
In May,Hunan Province adopted a three-year action plan for cutting back on salt and oil in people's diets and formulating a new standard system for cooking Hunan cuisine,famous for its spicy taste.Previously,in Ma...In May,Hunan Province adopted a three-year action plan for cutting back on salt and oil in people's diets and formulating a new standard system for cooking Hunan cuisine,famous for its spicy taste.Previously,in March,the Ministry of Agriculture and Rural Affairs,the National Health Commission and the Ministry of Industry and Information Technology jointly released guidelines on food and nutrition development(2025-30).展开更多
Capsaicin in chili peppers bestows the sensation of spiciness. Since the discovery of its receptor, transient receptor potential vanilloid 1 （TRPV1） ion channel, how capsaicin activates this channel has been under e...Capsaicin in chili peppers bestows the sensation of spiciness. Since the discovery of its receptor, transient receptor potential vanilloid 1 （TRPV1） ion channel, how capsaicin activates this channel has been under extensive investigation using a variety of experimental techniques including mutagenesis, patch-clamp recording, crystallography, cryo-electron microscopy, computational docking and molecular dynamic simu- lation. A framework of how capsaicin binds and acti- vates TRPV1 has started to merge： capsaicin binds to a pocket formed by the channel＇s transmembrane seg- ments, where it takes a ＂tail-up, head-down＂ configu- ration. Binding is mediated by both hydrogen bonds and van der Waals interactions. Upon binding, cap- saicin stabilizes the open state of TRPV1 by ＂pull-and- contact＂ with the $4-$5 linker. Understanding the ligand-host interaction will greatly facilitate pharma- ceutical efforts to develop novel analgesics targeting TRPV1.展开更多
Considering the spiciness of its fabled cuisine,Chengdu is remarkably laid-back and mellow.Maybe the heat of the chili and the tingling of the Sichuan pepper that tickles the taste buds also balances a person out. On ...Considering the spiciness of its fabled cuisine,Chengdu is remarkably laid-back and mellow.Maybe the heat of the chili and the tingling of the Sichuan pepper that tickles the taste buds also balances a person out. On a weekend visit to the city with my husband and a friend,I was determined to experience Chengdu in all its fabulousness.展开更多
文摘Madurese s;picy dried beef is an indegenious sun dried meat incorporating cooking salt, cane sugar and spices and have not been explored scientifically. The purpose of this study was to find out the effect of different concentrations of cooking salt and cane sugar on physico-chemical and organoleptic quality of Madurese spicy dried beef. Randomized Block Design with two factors namely concentration of cooking salt （1%, 2% and 3% w/w） and cane sugar （3%, 6% and 9% w/w）, and three replications were used in this study. The increasing amount of either cooking salt and cane sugar incorporated during preparation affected the samples salt, total sugar and moisture contents as well as it＇s aw value and texture of end products. From the organoleptic properties it was found that these treatments only affected the taste of spicy dried beef. Best sample was obtained from incorporating 3% cooking salt and 6% cane sugar with moisture content： 7.11%, aw： 0.354, salt content： 8.17%, total sugar content： 16.91%, texture： 0.0107 kiloNewton and panelists scores tbr texture 5.03; taste 4.53 and colour 5.31. Amino acids profile analysis of best sample showed that the most dominant amino acid was Glutamic acid （7.34%） followed by Aspartic acid （4.15%）, Lysine （3.30%） and Leucine （3.22%）. It can be concluded that to get the best spicy dried beef, the amount of 3% cooking salt and 6% cane sugar should be incorporated during preparation.
文摘SICHUAN cuisine with its uniquely numbing spicy hot flavors has conquered the taste buds of billions of diners from home and abroad. At the heart of the cuisine is a small ingredient called the Sichuan pepper or prickly-ash. Every year during the midsummer months, farmers welcome the harvest of this magical spice.
基金This work was supported by the National Natural Science Foundation of China(Project Nos.82173620 and 82373690 to Y.Z.and 82204156 to D.Y.)This study was also funded by the Priority Academic Program Development of Jiangsu Higher Education Institution(PAPD).
文摘Background:Spicy food consumption has been reported to be inversely associated with mortality from multiple diseases.However,the effect of spicy food intake on the incidence of vascular diseases in the Chinese population remains unclear.This study was conducted to explore this association.Methods:This study was performed using the large-scale China Kadoorie Biobank(CKB)prospective cohort of 486,335 participants.The primary outcomes were vascular disease,ischemic heart disease(IHD),major coronary events(MCEs),cerebrovascular disease,stroke,and non-stroke cerebrovascular disease.A Cox proportional hazards regression model was used to assess the association between spicy food consumption and incident vascular diseases.Subgroup analysis was also performed to evaluate the heterogeneity of the association between spicy food consumption and the risk of vascular disease stratified by several basic characteristics.In addition,the joint effects of spicy food consumption and the healthy lifestyle score on the risk of vascular disease were also evaluated,and sensitivity analyses were performed to assess the reliability of the association results.Results:During a median follow-up time of 12.1 years,a total of 136,125 patients with vascular disease,46,689 patients with IHD,10,097 patients with MCEs,80,114 patients with cerebrovascular disease,56,726 patients with stroke,and 40,098 patients with non-stroke cerebrovascular disease were identified.Participants who consumed spicy food 1–2 days/week(hazard ratio[HR]=0.95,95%confidence interval[95%CI]=[0.93,0.97],P<0.001),3–5 days/week(HR=0.96,95%CI=[0.94,0.99],P=0.003),and 6–7 days/week(HR=0.97,95%CI=[0.95,0.99],P=0.002)had a significantly lower risk of vascular disease than those who consumed spicy food less than once a week(P trend<0.001),especially in those who were younger and living in rural areas.Notably,the disease-based subgroup analysis indicated that the inverse associations remained in IHD(P trend=0.011)and MCEs(P trend=0.002)risk.Intriguingly,there was an interaction effect between spicy food consumption and the healthy lifestyle score on the risk of IHD(P interaction=0.037).Conclusions:Our findings support an inverse association between spicy food consumption and vascular disease in the Chinese population,which may provide additional dietary guidance for the prevention of vascular diseases.
文摘Background：Studies on the association between spicy food intake and cancer risk have reported inconsistent results.We quantitatively assessed this association by conducting a meta-analysis based on evidence from case-control studies.Methods：PubMed,EMBASE,and the Cochrane Library were searched for eligible publications.Combined odds ratios （ORs） with their 95% confidence interval （CI） were calculated using a random-or fixed-effects model.The methodological quality of the included articles was assessed using the Newcastle-Ottawa scale （NOS）.All data were analyzed using STATA 1 1.0 software （version 11.0;StataCorp.,College Station,TX,USA）.Subgroup analyses were also performed with stratification by region,sex,number of cases,cancer subtype,source of the control group,and NOS score.Results：A total 39 studies from 28 articles fulfilled the inclusion criteria for the meta-analysis （7884 patients with cancer and 10,142 controls）.Comparison of the highest versus lowest exposure category in each study revealed a significant OR of 1.76 （95% CI =1.35-2.29） in spite of significant heterogeneity （P 〈 0.00l）.In the subgroup analyses,this positive correlation was still found for gastric cancer,different regions,different numbers of cases,different sources of the control group,and high-quality articles （NOS score of≥ 7）.However,no statistically significant association was observed for women,esophageal cancer,gallbladder cancer,or low-quality articles （NOS score of〈7）.No evidence of publication bias was found.Conclusions：Evidence from case-control studies suggested that a higher level of spicy food intake may be associated with an increased incidence of cancer despite significant heterogeneity.More studies are warranted to clarify our understanding of the association between high spicy food intake and the risk of cancer.
基金supported by grants from the National Natural Science Foundation of China(NSFC)(Nos.81625007,91749206,and 81600949)。
文摘Background:Recent studies suggest that a healthy diet helps to prevent the development of Alzheimer disease(AD).This study aimed to investigate whether spicy food consumption is associated with cognition and cerebrospinal fluid(CSF)biomarkers of AD in the Chinese population.Methods:We enrolled 55 AD patients and 55 age-and gender-matched cognitively normal(CN)subjects in a case-control study,as well as a cohort of 131 participants without subjective cognitive decline(non-AD)in a cross-sectional study.Spicy food consumption was assessed using the Food Frequency Questionnaire(FFQ).Associations of FFQ scores with cognition and CSF biomarkers of AD were analyzed.Results:In the case-control study,spicy food consumption was lower in AD patients than that in CNs(4.0[4.0-8.0]vs.8.0[4.5-10.0],P<0.001);FFQ scores were positively associated with Mini-Mental Status Examination scores in the total sample(r=0.218,P=0.014).In the cross-sectional study,the association between spicy food consumption and cognition levels was verified in non-AD subjects(r=0.264,P=0.0023).Moreover,higher FFQ scores were significantly associated with higherβ-Amyloid(1-42)(Aβ42)levels and lower phospho-tau/Aβ42 and total tau/Aβ42 ratios in the CSF of non-AD subjects(P<0.05).Conclusion:Spicy food consumption is closely related to higher cognition levels and reversed AD biomarkers in the CSF,suggesting that a capsaicin-rich diet might have the potential to modify the cognitive status and cerebral pathologies associated with AD.
文摘高浓度酒精饮料如白酒、伏特加和白兰地,其辛辣口感的强弱直接影响酒的品质。酒入口引发的辛辣感大多是酒精和乙醛引起的,是一种痛觉。我们之前的研究表明平均分子量35 kDa透明质酸片段HA35可有效治疗炎症性和神经性疼痛。通过探究透明质酸片段HA35和平均分子量1800 kDa透明质酸HA1800对高浓度酒精饮料的辛辣口感的影响。使用疼痛定量评估方法(NRS)评价高浓度酒精饮料的辛辣口感,结果表明预先饮用30 mL 0.5%的HA35明显减少46%vol和53%vol中国白酒、40%vol伏特加和40%vol白兰地的酒精辛辣口感(P<0.05),而预先饮用30 mL 0.5%的HA1800减少酒精辛辣口感效果不明显(P>0.05);而直接饮用含终浓度0.5%的HA35和0.5%HA35与0.1%HA1800混合的高浓度酒精饮料,均明显减少辛辣口感和酒精气味(P<0.05)。因此,研究表明终浓度0.5%的HA35是一种减少高浓度酒精饮料辛辣口感和酒精气味的饮料添加剂或解酒辛辣伴侣。
文摘A substantial proportion of patients with irritable bowel syndrome(IBS) associate their symptoms with the ingestion of specific foods. Therefore, in recent years, scientific research has increasingly focused on the role of diet in IBS and dietary management is now considered an important tool in IBS treatment. This article reviews the main dietary approaches in IBS emphasizing evidence from experimental and observational studies and summarizing the main diet and lifestyle recommendations provided by dietary guidelines and scientific literature. Despite the limited evidence for a beneficial role, general advice on healthy eating and lifestyle is recommended as the first-line approach in the dietary management of IBS. Standard recommendations include adhering to a regular meal pattern, reducing intake of insoluble fibers, alcohol, caffeine, spicy foods, and fat, as well as performing regular physical activity and ensuring a good hydration. Second-line dietary approach should be considered where IBS symptoms persist and recommendations include following a low FODMAP diet, to be delivered only by a healthcare professional with expertise in dietary management. The efficacy of this diet is supported by a growing body of evidence. In contrast, the role of lactose or gluten dietary restriction in the treatment of IBS remains subject to ongoing research with a lack of high-quality evidence. Likewise, further clinical trials are needed to conclude the efficacy of probiotics on IBS symptoms.
基金supported by the National Natural Science Foundation of China[NSFC,Grant Nos.41690122(41690120),42030410]the Strategic Priority Research Program of the Chinese Academy of Sciences(Grant Nos.XDB 40000000,XDB 42000000,and XDA19060102).
文摘Ocean spiciness is referred to as density-compensated temperature and salinity variations with warm(cool)and salty(fresh)waters having high(low)spiciness,respectively.The structure and evolution of density-compensated(warm/salty or cool/fresh)spiciness anomalies are investigated in the North Pacific thermocline using Argo observations during the period 2004-20.Two well-organized decadal spiciness events are identified through isopycnal surface analyses.One warm/salty spiciness anomaly of about 0.15°C and 0.05 g kg^(−1)temperature and salinity perturbations on the 25 kg m^(−1)isopycnal surface appeared in the eastern subtropical North Pacific at(18°-30°N,120°-150°W)in 2007,which then migrated southwestward along the mean circulation and arrived in the western tropics at(~15°N,145°E-175°W)in 2012-13,with the reduced salinity perturbation of about 0.043 g kg^(−1).Another cool/fresh spiciness anomaly of about−0.2°C and−0.07 g kg^(−1)temperature and salinity perturbations originated from the eastern subtropics at(120°-150°W,~30°N)in 2014 and followed a similar advective pathway during the period from 2014-15 to 2019-20.The subduction pathway can be adequately determined by the mean Montgomery stream function on the isopycnal surface;the propagation direction and speed are in good agreement with the expectation for the role played by advection due to the mean geostrophic current.Moreover,the subducted decadal spiciness anomalies can have negative feedback on sea surface temperature(SST)variability in the western tropical Pacific through the diapycnal processes.The identifications of these density-compensated spiciness anomalies and their propagation pathways provide a clear illustration of the oceanic extratropics-tropics interactions in the North Pacific Ocean.
文摘After securing a market for their dried red chilli peppers in China,elated farmers in Uganda are expanding the spicy crop cultivation to thousands of acres.China’s increasing appetite for international cuisine and spices has created a most welcome demand for high-quality chillies.And given Uganda’s unique climate and soil conditions that allow for diverse chilli varieties,the East African country has a competitive edge.This has led to Uganda and China now having trade agreements in place,facilitating exports.
文摘Richard Montanez's story,brought to life in the 2023 movie Flomin'Hot,is inspiring in so many ways.The former janitor at Frito-Lay created a spicy scasoning blend inspired by Mexican street snacks and the Latino palate's deep love for heat.He was the OG of spicy snacks,the guy who had us all hooked in the 1990s.
文摘In May,Hunan Province adopted a three-year action plan for cutting back on salt and oil in people's diets and formulating a new standard system for cooking Hunan cuisine,famous for its spicy taste.Previously,in March,the Ministry of Agriculture and Rural Affairs,the National Health Commission and the Ministry of Industry and Information Technology jointly released guidelines on food and nutrition development(2025-30).
文摘Capsaicin in chili peppers bestows the sensation of spiciness. Since the discovery of its receptor, transient receptor potential vanilloid 1 （TRPV1） ion channel, how capsaicin activates this channel has been under extensive investigation using a variety of experimental techniques including mutagenesis, patch-clamp recording, crystallography, cryo-electron microscopy, computational docking and molecular dynamic simu- lation. A framework of how capsaicin binds and acti- vates TRPV1 has started to merge： capsaicin binds to a pocket formed by the channel＇s transmembrane seg- ments, where it takes a ＂tail-up, head-down＂ configu- ration. Binding is mediated by both hydrogen bonds and van der Waals interactions. Upon binding, cap- saicin stabilizes the open state of TRPV1 by ＂pull-and- contact＂ with the $4-$5 linker. Understanding the ligand-host interaction will greatly facilitate pharma- ceutical efforts to develop novel analgesics targeting TRPV1.
文摘Considering the spiciness of its fabled cuisine,Chengdu is remarkably laid-back and mellow.Maybe the heat of the chili and the tingling of the Sichuan pepper that tickles the taste buds also balances a person out. On a weekend visit to the city with my husband and a friend,I was determined to experience Chengdu in all its fabulousness.
