Spicy hot peppers must be magic, so that people who like it can not stop. Eat too hot hot pepper, the whole mouth to catch, snot in the nose inside the mess, tears in the eyes inside the turn, and then a little more serious will be fluttering up, you if you use your hot hand accidentally touched the nose, manzhong, or face anywhere (but do not touch the eyes!), you immediately feel the face hot up, and in a short time it feels as if the whole head swollen (if you and I have a good relationship with the hot pepper). If you accidentally touch your nose, middle of the face, or anywhere on your face with your hot hand (but not the eyes!), you immediately feel your face burning, and in no time at all, it feels as if your whole head has swollen up (if you have a big head like me, you'll feel like - oh shit!) Behind this whole set of reactions, there must be a substance in the pepper that plays a role, and that's right, it's capsaicin. Capsaicin is the pungent ingredient that causes all the "hot pepper reactions". A member of the vanillic acid family, the sensations of burning and pain are caused by a reaction with neurons. A protein called Vanilloid receptor subtype 1 (VR1) is found in the cell membrane of neurons and is a member of the TPR superfamily of ion channels.TRP (Transient Receptor Potential) Ion Channels, were first discovered in Drosophila mutants, whose photoreceptors respond only to light stimulation. TRP (Transient Receptor Potential) ion channels were first discovered in Drosophila mutants, in which the photoreceptors responded only transiently to light stimuli instead of the long-lasting, long-lasting response to light stimuli that wild-type Drosophila is supposed to exhibit, hence the name TRP (Transient Receptor Potential) ion channels. Most TRP channels consist of six transmembrane alpha helices with their N,C termini intracellular. A range of different TRP ion channels are capable of responding to different temperatures.VR1 is a non-specific cation channel that allows Ca2+ and Mg2+ to enter the neuron, causing depolarization of the neuron, release of a number of neurotransmitters and reactive amino acids into the extracellular compartment, and ultimately causing nociception. The binding of capsaicin to VR1 causes a series of neuronal responses that result in the production of nociception in response to overheating or physical injury. Therefore, capsaicin does not actually cause chemical burns, but only the sensation of them. If a large amount of capsaicin is consumed at one time from a food rich in capsaicin, it will cause a euphoric sensation, which is why the more we eat capsaicin, the more we feel addicted to it. It is the binding of capsaicin to the VR1 receptor that produces the sensation of pain, which in turn stimulates the pituitary gland to secrete endorphins. Endorphins are the body's opioid receptor activators, the endogenous equivalent of opium, which reduce pain and slow breathing. Eventually, the pituitary gland releases enough endorphins to give us a runner's high, the euphoric state that long-distance runners experience when they've reached a point where they've lost their mind and body (alas, I've never experienced this ......). However, prolonged exposure to capsaicin can cause neuronal desensitization, i.e., neurons become dulled to pain, and if the capsaicin is removed, the nerves return to normal. Therefore, the different physiological effects of capsaicin are related to the concentration of capsaicin ingested by the body. It is precisely because capsaicin causes a burning sensation of pain and stimulates the body to secrete endorphins to relieve pain, that capsaicin has been used to relieve peripheral neuralgia in the form of ointment or balm. In hospitals, if the pain is very severe, doctors will put on rubber gloves and face masks and apply local anesthesia to the patient's pain area first, then apply capsaicin until the patient feels that the pain area is beginning to heat up, and then wipe it off. This way the nerves forget to report the pain to the brain because of the very intense burning sensation. The over-the-counter pain relief (e.g., muscle pain) creams and oils that you can buy at the drugstore usually contain capsaicin. Okay, so now that you know why hot peppers are hot and the pain-relieving effects of capsaicin, (or maybe you don't care that much about that) what you still want to know is how to relieve the burning sensation on your tongue after eating hot peppers. Studies have shown that the most effective way to soothe a spicy taste is with milk (not cold beer, unfortunately!), and yogurt, ice cream, fruit, etc. ), and sugary foods like yogurt, ice cream, fruit juices, and candy. And of course, we have to mention the lady's riot gear - pepper spray. You know, a little pepper spray won't kill the aggressor, but it will make him beg for his life. However, it should be mentioned that the spray must be aimed at the eyes, nose, and mouth. If, unluckily for you, the guy is wearing glasses and a mask, you'd better take a knife and cut him first, then spray at the wounds - of course you can also take off his glasses and mask ...... and then run away. In foreign countries where squirrels are abundant, hot peppers are added to bird food to feed the birds, and the birds have no sense of spiciness, but can drive away the squirrels that steal the food. Excessive amounts of capsaicin can also be fatal. When inhaled in excess, the human body will have difficulty breathing, blue skin, and convulsions. In India, some cases of infanticide have used hot pepper to kill babies. ...... Role of capsaicin: Helps digestion Enhances sweating function and cools down the body, such as reducing fever Anti-infection Promotes the function of kidneys, lungs, stomach and heart Reduces chronic pain, migraines, arthralgia, sports injuries, neuropathic pain, cancer pain, etc. Prevents skin cancer in mice and inhibits the proliferation of human cancer cells. Inhibit skin cancer in mice, inhibit the proliferation of human cancer cells Riot Side effects: Hypersensitivity: allergy and colitis Abnormal blood clotting Intestinal motility enhancement, causing diarrhea Skin blistering reaction, discharging dermatitis Cough Long-term use of high doses of kidney and liver damage, chronic gastritis, neurotoxicity That is to say, eating hot pepper Benefits of many benefits, you can promote digestion, anti-infectious, anti-cancer, but also able to lose weight, but of course, if you have an allergy to hot pepper, you need to be careful la (spicy). qiaobaba Posts: 142 Registered: 2008-12-01 17:33 Page Top Re: Hot Peppers Why Hot Peppers and Why I Love Hot Peppers [Ref] by qiaobaba ?0?3 2009-12-19 16:15 Horseradishin (8-methyl-N-vanillin-6-nonenyl) is the active ingredient in hot peppers. It is irritating to mammals, including humans, and produces a burning sensation in the mouth. Capsaicin and some of its related compounds are known as capsaicinoids, which are secondary metabolites produced by Capsicum annuum and may be used as a deterrent to herbivores. Birds in general are not sensitive to capsaicinoids. Pure capsaicin is a hydrophilic, colorless, odorless, crystalline or waxy compound. Pachypodophyllin is the main pachypodol in hot peppers, with dihydropachypodophyllin coming in second. These two compounds are nearly twice as hot as nordihydrocapsaicin, hyperdihydrocapsaicin and hypercapsaicin. Dilute solutions of different pure capsaicinoids give different pungency, but concentrated solutions do not. Food Because capsaicin produces a burning sensation when it touches the human body, it is often used in ingredients as a source of flavor or burning (pungency). The degree of burning sensation in food is measured by the Scoville Index. Because of the low concentration of capsaicinoids in chili peppers, chili peppers have become a typical source of capsaicinoids for safety reasons. The best way to reduce the burning sensation in the mouth and throat is to take cold foods or drinks, such as yogurt, ice cream, or milk, or to supplement with sweets, such as fruit juice, sugar, or candy. Since pure capsaicin is insoluble in water but soluble in fats, oils, and pure alcohol, a common recommendation is to eat foods containing oils, such as buttered bread, whole milk, or whipped cream, to reduce the burning sensation (assuming that the oils will carry away the capsaicin). However, the effectiveness of these techniques is questionable, as the burning sensation slowly disappears even without any treatment. Horseradish Pleasure "Horseradish pleasure" is a type of euphoria caused by consuming large quantities of horseradish-rich foods. The theory is that the pungency of chili peppers causes the body to release endorphins, and enough endorphins can often produce a feeling similar to a "runner's high".