Why should diced habanero or sauce be paired with a source of healthy fat like olive oil?
Answer
Capsaicin is fat-soluble, aiding absorption
The primary active component responsible for the beneficial physiological effects of the habanero, capsaicin, possesses a specific chemical characteristic: it is fat-soluble. This solubility dictates the most effective way for the body to process and absorb these beneficial compounds. Consuming the pepper or its derived sauces with a source of healthy fat, such as avocado or olive oil, creates a medium that allows the capsaicinoids to dissolve properly. This intentional pairing maximizes the bioavailability of these compounds, ensuring they are efficiently taken up by the system, rather than being passed through largely undigested when consumed with only water.
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