Hot peppers get their heat from capsaicin. It has an anti-inflammatory effect and may reduce the risk of obesity by helping regulate blood pressure. Although more research still needs to be done in this area. Research also shows that capsaicin may increase gut bacterial diversity.
Capsaicin binds to a specific type of receptor in the body, causing a burning sensation. Including intestines and mouth.
The TRPV1 receptor is activated by heat and plays a role in sending acuity signals to the brain. Activation of TRPV1 after the initial burn has analgesic effects. This is why this substance is found in some over-the-counter creams or gels to treat chronic pain.
Scientists have long been trying to understand why people are so attracted to spicy foods. Although most other animals don’t come close to capsaicin.
A 2022 study found that milk proteins bind to capsaicin, making TRPV1 receptors less likely to be activated. It turns out that the “maximum burning intensity” of capsaicin decreases when there are higher levels of milk proteins called casein in the body.
Another study found that milk and high-sugar soft drinks were most effective in reducing burns.
Additionally, increasing the amount of fat added to both the cheese sauce and the capsaicin-containing starch mixture reduced inflammation compared to eating low-fat foods.
Finally, consuming spicy foods along with starchy foods (bread or rice) may block many capsaicin molecules from reaching the receptors.
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Source: Ferra
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