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CAYENNE: pepper power!

机译：卡宴：胡椒粉！

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摘要

Like it or not, we live in the information age -- the Internet, print media, visual media; there is more information out there than anyone can possibly fathom. Such is the case with cayenne, one of the hot peppers derived from Capsicum annuum. As a member of the editorial board of a scientific journal, The Journal of Herbs, Spices and Medicinal Plants (published by Haworth Press in Binghamton, N.Y.), I was aware that Editor-in-Chief, Dr. Lyle Craker of the Plant and Soil Sciences Department, University of Massachusetts, and our colleague, Dan Palevitch of the Agricultural Research Organization, Volcani Center, in Israel, were working on a major review article on the "Nutritional and Medical Importance of Red Pepper (Capsicum spp.)." Therefore, I was gratified to receive the latest issue of the Journal, with Lyle and Dan's paper, just before I began working on this article for Better Nutrition. Their extensive review was full of pepper facts previously unknown to me.
机译：不管喜欢与否，我们生活在信息时代，包括互联网，印刷媒体，视觉媒体;那里有比任何人都可能了解的更多的信息。辣椒就是这种情况，辣椒是从红辣椒中提取的一种辣椒。作为科学杂志《草药，香料和药用植物杂志》（由纽约州宾厄姆顿的Haworth Press出版）的编辑委员会的成员，我知道该植物的总编辑Lyle Craker博士和马萨诸塞州大学土壤科学系和我们的同事，以色列火山中心农业研究组织的Dan Palevitch正在撰写有关“红辣椒的营养和医学重要性”的重要评论文章。因此，在我开始为《更好的营养》撰写这篇文章之前，我很高兴收到莱尔和丹的论文的最新一期。他们的广泛评论充满了我以前不知道的胡椒事实。

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