The human intestine also contains receptors that bind to capsaicin. After eating chili peppers, these receptors are activated, causing intestinal motility disorders and accelerated peristalsis. Therefore, when capsaicin reaches the anus, it activates the capsaicin receptors in the anus, which transmits a burning sensation to the brain, so people will feel "chrysanthemum" spicy.

In the same way, the feces in the intestines are excreted before they have time to take shape and there is still a lot of water. When people see it, they say it is "diarrhea."

Chili peppers contain an alkaloid called "capsaicin", which can bind to the vanilloid receptor subtype 1 (VR1) of sensory neurons in our mammals, thereby producing a The burning sensation, this is what we call "spicy".

Precautions

Although peppers are rich in nutrients and have important medicinal value, excessive consumption can be harmful to human health. Because too much capsaicin will severely stimulate the gastrointestinal mucosa, causing it to become highly congested and accelerate peristalsis, causing stomach pain, abdominal pain, diarrhea, and burning and stinging pain in the anus, induce gastrointestinal diseases, and promote bleeding hemorrhoids. Therefore, anyone suffering from esophagitis, gastroenteritis, gastric ulcer, hemorrhoids and other diseases should eat less or avoid chili peppers.

Methods to relieve the spiciness:

When you eat chili peppers, you will feel very hot, and you will naturally want to drink water or eat some staple food to dilute the spiciness. In fact, the effect of doing so will not be very ideal. In fact, capsaicin will tightly bind to the nerve receptors on the taste organs, and capsaicin is a non-water-soluble substance. It can only combine with fats, oils and alcohol. It is not difficult to explain why beer can dilute spiciness more easily than water. In fact, the fastest way to reduce the spiciness of chili peppers is to add some vinegar and it will also reduce the heat.

But the best spicy food reliever is milk, especially skim milk. Although it was previously thought that the lipids in milk could bind capsaicin better, research has found that the real effective ingredient is casein in milk.

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