吃辣椒不上火,恐怕没有人相信,但是,由北京中科前方生物技术研究所研发的一项成果可以让人们放心大胆地食用辣椒,不必再担心上火的问题。这项命名为“清火因子”的成果新近获得国家专利,它是通过从植物中提取的清火因子添加到辣椒食物中或单独服用胶囊而达到去火目的。辣椒是人们十分喜爱的调味食品,其营养价值和独特的味感,使世界食辣人群与日俱增,形成了一个潜力巨大的需求市场,这为辣椒产业化发展带来了空前的机遇。但是,辣椒一身的特性又使人们不能充分享受它的口味,怕上火是人们逡巡不前的原因。“清火因子”采用一定技术从一些天然植物中提取的清火功能成分制成,它最大限度保持了 Eating chili does not get angry, I am afraid that no one believes, but a result of research and development by the Beijing Branch Front Biotechnology Institute can make people feel confident to eat chili, do not have to worry about getting lit. This achievement, named “Fire-clearing factor,” has recently received a national patent. It is achieved by adding the clearing factor extracted from plants to chili food or taking capsules alone. Pepper is a seasoning food that people like very much. Its nutritional value and unique taste make the world’s hot food population grow day by day, forming a market with huge potential. This has brought unprecedented opportunities for the industrialization of peppers. However, the characteristics of pepper also make people unable to fully enjoy its taste, and fear that getting angry is the reason why people do not go ahead. “Fire clearing factor” is made of certain fire-retarding functional components extracted from natural plants using certain techniques.