Is spiciness a kind of pain? Why does it make people feel "painful and happy"?

In the world of food, there is a unique stimulation, a flame that can ignite the taste buds, that is spicy! Spicy crayfish, boiled fish, spicy hot pot, boiled fish make many friends who like spicy food "can't stop", painful and happy!

The essence of spiciness comes from the capsaicin in peppers, the most important of which is capsaicin, a fat-soluble compound that is mainly distributed in the internal tissues of peppers, especially the seeds, membranes and edges. When we eat peppers, capsaicin enters the mouth along with the food, interacts with the sensory nerve endings in the mouth, and triggers a strong spicy sensation.

Capsaicin is not only a star of gourmet food, but also an exciting miracle of chemistry. This unique compound not only adds color and flavor to food, but also triggers a unique sensation in our mouth, taking the taste of food to a whole new level.

Why is “spicy not a taste but a pain”?

Taste refers to the sensation produced by direct chemical stimulation of taste buds. The taste cells on our taste buds sense the stimulation of taste and transmit it to the brain together with the stimulation produced by olfactory cells, and form taste in a specific area of ​​the brain.

"Spicy" is actually a feeling related to pain. The feeling of spiciness is mainly caused by capsaicin binding to sensory neuron receptors, activating nerve endings, sending a series of signals to the central nervous system, and producing the spiciness we are familiar with. In more popular terms, whether it is the tongue or other organs of the body, as long as there are nerves that can sense, you can feel the spiciness, so "spicy" is not a taste, but a pain.

Why is spicy food addictive?

1. Physiological level: Capsaicin in peppers, especially capsaicin, can stimulate nerve endings and release a series of physiological reactions, such as accelerating heart rate, increasing breathing rate, etc. These physiological reactions can cause a state of excitement in the body, making people feel happy and excited.

2. Chemical factors: When capsaicin enters the body, it can cause the brain to release dopamine, a neurotransmitter associated with pleasure and reward. The release of dopamine is closely related to addictive behavior, so eating spicy food may cause a sense of pleasure that makes people want to repeat this feeling.

3. Psychological factors: Psychological factors related to the taste and texture of food are also important factors affecting addiction. The sense of challenge and excitement brought by spicy food may become a kind of psychological satisfaction, making people willing to keep looking for this kind of excitement.

4. Cultural factors: In some cultures, spicy food is considered part of the cuisine, and eating spicy food is considered a sign of bravery and open-mindedness. This cultural atmosphere may make people have positive emotions about eating spicy food, prompting them to repeatedly pursue this experience.

What are the benefits of eating spicy food?

The reason why spicy food is so popular in food culture is not only because of its unique flavor and hot charm, but also because of a series of health benefits:

1. Promote metabolism: Capsaicin in peppers can increase body temperature, stimulate metabolism, and help the body burn more calories. This feature may be beneficial for some people who want to control their weight.

2. Improve appetite: Spiciness can stimulate the oral and gastric mucosa and increase appetite. For some people with poor appetite, a moderate amount of spiciness can boost appetite and encourage eating.

3. Antioxidant effect: Capsaicin in chili peppers has a certain antioxidant effect, which helps to eliminate free radicals in the body, slow down the aging process, and maintain cell health.

4. Lower blood pressure: Some studies have shown that capsaicin in chili peppers may help dilate blood vessels, lower blood pressure, and be beneficial to cardiovascular health.

5. Improve mood: When eating spicy foods, the brain releases some neurotransmitters, such as dopamine, which are related to feelings of pleasure and happiness. Therefore, spicy foods are sometimes considered to have a mood-enhancing effect.

6. Anti-inflammatory and antibacterial: The capsaicin in chili peppers has certain anti-inflammatory and antibacterial effects, and has certain health benefits in preventing some infectious diseases.

Excessive intake of chili peppers may cause some discomfort and health problems, especially for some people.

1. Gastrointestinal discomfort: Capsaicin in chili peppers irritates the gastric mucosa and may cause gastrointestinal discomfort, including burning sensation, stomach pain, nausea and other symptoms. For people who already have gastrointestinal problems, such as ulcer patients, chili peppers may aggravate the symptoms.

2. Digestive problems: Excessive chili peppers may put a burden on the digestive system, causing diarrhea or aggravating existing digestive problems.

3. Oral problems: Chili peppers can irritate the oral mucosa and may cause oral ulcers or stomatitis.

4. Allergic reaction: Some people may be allergic to peppers and experience allergic reactions, including skin itching, erythema, shortness of breath and other symptoms.

5. People with heart problems should eat with caution: Chili peppers may cause the heart rate to increase and have a certain impact on the cardiovascular system. Therefore, people with heart problems should eat it with caution.

6. Affect sleep**: **Excessive intake of chili peppers may cause increased body temperature and affect sleep quality.

7. Effects on infants: Excessive intake of chili peppers by pregnant women, especially in the third trimester, may affect the development of the fetus. At the same time, during breastfeeding, chili pepper ingredients may be passed to the baby through breast milk.

It should be noted that everyone has different physiques and different levels of sensitivity to peppers. Therefore, individual differences need to be taken into account, and if there is any discomfort, it is best to consult a doctor for advice. As a condiment, peppers are generally safe to eat in moderation.

How to effectively relieve spiciness?

1. Milk or yogurt: As mentioned earlier in the article, capsaicin is a fat-soluble compound, so milk fat can neutralize capsaicin and reduce the spicy feeling. Drinking milk or holding milk in your mouth are both effective methods.

2. Light sugar water: You may not always have yogurt at home, so you can rinse your mouth with plenty of water or light sugar water, which can also reduce the spiciness to a certain extent.

3. Drink some vinegar. Capsaicin is alkaline. As we all know, acid and alkali can be neutralized. Vinegar neutralizes part of the capsaicin in the pepper, which can relieve the spiciness. If you can't swallow the sour taste of vinegar, you can hold it in your mouth for a while and then spit it out.

4. Starchy foods: Starchy foods such as rice, bread, and noodles help absorb and decompose capsaicin, reducing the spiciness.

References:

[1] Qiao Lijuan, Zhao Banghong, Zong Yixiang, et al. Current status, trends and countermeasures of pepper industry development in my country [J/OL]. Chinese Vegetables: 1-7 [2023-12-04]. https://doi.org/10.19928/j.cnki.1000-6346.2023.1032.

[2] Hui Hong, Liao Lingyan, Zhang Renjun, et al. Will Chinese people's taste become spicier? - Research on the spread of local cuisine and the diversity of foreign local cuisine [J/OL]. Journal of Sichuan Normal University (Natural Science Edition), 2024(01): 120-126[2023-12-

[3] Wang Xinyao, Chen Mengjuan, Xiao He, et al. Research progress on bioactivity of capsaicin and its delivery system [J/OL]. Food Science: 1-14 [2023-12-04]. http://kns.cnki.net/kcms/detail/11.2206.TS.20230511.1041.014.html.

[4]Xu Jiajun, Liu Huangxin, Hou Aixiang. Research progress on the effect of capsaicin on intestinal flora[J]. Agricultural Products Processing, 2022(23):81-86+91.DOI:10.16693/j.cnki.1671-9646(X).2022.12.019.

[5] Luo Chunmei. Study on the stimulating effect of temperature and capsaicin on oral mucosa[D]. Zunyi Medical University, 2023. DOI: 10.27680/d.cnki.gzyyc.2022.000288.

Author: Xiaojuan is not Juan, Master of Food Science and Engineering, Henan University of Technology