宾夕法尼亚大学的心理学家保罗·罗津(Paul Rozin)就认为，世界上约有三分之一的人每天都在吃辣椒。
According to psychologist Paul Rozin of the University of Pennsylvania, about a third of the people around the world eat hot peppers every single day.
但是宾夕法尼亚大学以研究吃辣而闻名的保罗·罗津（Paul Rozin）博士认为，仅仅以有益作用来解释人类对辣味食物的无比热爱是远远不够的。
Others, notably Dr. Paul Rozin at the University of Pennsylvania, argue that the beneficial effects are too small to explain the great human love of chili-spiced food.
根据宾夕法尼亚大学的保罗•罗津研究员研究，辣椒素是一种能使辣椒产生辣味的天然成分，它能刺激口腔中的神经末梢，产生火辣辣的感觉。
According to University of Pennsylvania researcher Paul Rozin, capsaicin the natural ingredient that gives chilies their pow, stimulates the mouth's nerve endings, causing a burning sensation.
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