Peppers contain a molecule called capsaicin, which activates pain receptors in the mouth, creating the sensation of heat.
If you find that a chili pepper burns your mouth, it's because it contains a molecule called capsaicin. This substance is naturally produced by the pepper to deter animals that might want to bite it (like us, but it works only moderately). When you eat a piece of pepper, capsaicin binds to very specific receptors (TRPV1) present on your tongue or in your mouth. And these receptors usually detect intense heat or pain, so your brain interprets this as "Alert, it's burning!". In reality, your mouth doesn't experience any actual burn, but your brain is fooled. The more capsaicin a pepper contains, the "hotter" it seems. That's why some peppers look like a small volcano in eruption when you taste them.
The sensation of heat caused by peppers is due to a molecule called capsaicin. This compound "tricks" the body's receptors (TRPV1), located primarily in the mouth and on the tongue. Normally, these receptors are used to detect high temperatures or pain related to heat. The brain thus receives a signal similar to that of a real burn, even though in reality there is no physical damage. As a result: we sweat, our mouth heats up, and our eyes may even water... All this for a simple chemical illusion!
If some peppers are spicier than others, it's mainly because they contain more capsaicin, the famous molecule responsible for the sensation of heat. For example, the bell pepper is mild because it contains almost none, while next to it, a habanero pepper has a lot, which is why it is quite aggressive. The concentration of capsaicin in a pepper mainly depends on its variety, but also on factors such as sunlight or even watering. This level of spiciness is measured using the Scoville scale, specifically designed to clearly classify which peppers will make you feel hot (or very hot) and which will leave your tongue at ease.
The most effective way is to consume dairy products. Whole milk, yogurt, or cheese: they contain a protein called casein, which neutralizes capsaicin, the molecule responsible for that burning sensation. Another possible choice is to eat something sweet, like a bit of sugar or honey, as sugar helps to ease the burning in the mouth. However, drinking a large glass of water won't help, since capsaicin is fat-soluble; it dissolves in fats but not in water. So, it's better to opt for a bit of oil or any fatty food if you have nothing else on hand. Finally, eating bread or a bit of rice also helps absorb some of that stubborn capsaicin, gradually reducing the unpleasant sensation.
Did you know that researchers have developed pain relief creams using capsaicin? This compound activates certain sensory receptors, effectively alleviating chronic muscle or joint pain.
Did you know that the scale used to measure the heat of peppers is called the Scoville scale? Invented in 1912 by Wilbur Scoville, it allows for the classification of pepper heat in Scoville units.
Did you know that birds do not feel the heat of chili peppers? Because of this, chili peppers ensure their dispersal through birds, which consume their seeds without discomfort and spread them elsewhere.
Did you know that regularly eating spicy foods like chili peppers can temporarily boost your metabolism? Some studies suggest that capsaicin may help burn slightly more calories.
Yes, several studies have shown that capsaicin has various health benefits: anti-inflammatory, analgesic, beneficial for digestion, and stimulating for metabolism, among others. However, this also depends on individual tolerance to chili peppers.
Sure! Here’s the translation: Yes, regular consumption of chili can gradually decrease sensitivity to capsaicin. This is explained by a phenomenon of adaptation of the concerned sensory receptors, which become less reactive over time.
Yes, there is the Scoville scale, invented by Wilbur Scoville in 1912. It measures the amount of capsaicin present in a pepper as well as the relative level of spiciness perceived by humans.
Capsaicin is lipid-soluble but not water-soluble, so water does not dilute this molecule. On the contrary, it can even spread the burning sensation further. Fatty foods like milk or yogurt are more effective at neutralizing this sensation.
No, the burning sensation felt is a sensory illusion caused by the active substance called capsaicin. It activates the heat-sensitive nerve receptors but does not cause physical burns or real damage.
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