Capsaicin Uses Food Medical Non lethal Force Mechanism Of Action

There are actually several capsaicinoids, which are present in different amounts in different species. This accounts for the delayed reaction to C. chinense ( habanero) as compared to other species.

1 Uses

1.1 Food

Because of the burning sensation capsaicin is commonly used in food products to give them added spice or "heat" (piquancy). The degree of heat found within a food is measured on the Scoville scale. Typically the capsaicin is obtained by using chili peppers as the source. Another common source is hot sauces (which may contain pure capsaicin or chili peppers). These sources are preferred over pure capsaicin for reasons of safety resulting from the lower concentration. Capsaicin is fat-soluble rather than water-soluble, so the drinking of water offers little relief from the burning sensation of excessively spiced food. Eating (unspiced) fatty food ( buttered breadFor the 1970s rock and roll band, see Bread (band). British Isles, North America and Europe often eat white pre-sliced bread. Breads are a group of staple foods prepared by baking, steaming, or frying a dough consisting minimally of flour and water. Salt, ice-cream etc.) will extract the residual capsaicin from the mouth and relieve the burning. The same goes for drinking milkMilk most often means the nutrient fluid produced by the mammary glands of female mammals (including monotremes such as the Australian platypus). It provides the primary source of nutrition for newborns, before they are able to digest more diverse foods..

1.2 Medical

Capsaicin is used in topical ointment s used to relieve the pain of peripheral neuropathyPeripheral neuropathy is the medical term for damage to peripheral nerves, caused either by diseases of the nerve or from the side-effects of systemic illness. Causes Major causes of peripheral neuropathy include seizures, diabetes, nutritional deficienci (for example post-herpetic neuralgiaPost-herpetic neuralgia is a painful, often excruciating condition caused by the damage that the varicella-zoster virus causes to the affected nerves. It usually manifests itself after the pustules have started to die down. The pain is not controlled by t). The treatment typically involves the application of a topical anesthetic until the area is numb. Then the capsaicin is applied by a therapist wearing rubber gloves and a face mask. The capsaicin remains on the skin until the patient starts to feel the heat at which point it is promptly removed. The result appears to be that the nerveA nerve is an enclosed, cable-like bundle of nerve fibers or axons, which includes the glia that ensheath the axons in myelin. Neurons are sometimes called nerve cells though this term is technically imprecise since many neurons do not form nerves. Nervess are overwhelmed from the burning sensation and are unable to report pain for an extended period of time.

Ointments and balms for the relief of aching muscles often contain capsaicin in the form of a chili oil extract, listed amongst the ingredients under such names as "capsic. oleo. res."

1.3 Non-lethal force

Capsaicin is also the active ingredient in the chemical riot control agentA riot control agent is a type of lachrymatory agent (or lacrimatory agent . These are chemical compounds, such as benzyl bromide, that causes the eyes to sting and water. Any chemical which has this effect may be called lachrymatory, but " riot control a pepper spray. When the spray comes in contact with skin, especially eyes or mucous membranes it is very painful. Refer to the Scoville scale for a comparison of pepper spray to other sources of Capsaicin.

In large quantities, capsaicin can be a lethal poison. Symptoms of overdose include difficulty breathing, blue skin, and convulsions. While the large amount needed to kill an adult human being and the low concentration of capsaicin in chiles make accidental poisioning by chile consumption exceedingly unlikely, capsaicin has been implicated in some cases of infanticide in India.

2 Mechanism of action

The burning and painful sensations associated with capsaicin result from capsaicin's chemical interaction with sensory neurons. Capsaicin, as a member of the vanilloid family, binds to a receptor called the vanilloid receptor subtype 1 (VR1), which is an ion channel-type receptor. VR1, which can also be stimulated with heat and physical abrasion, permits positively-charged ions (i.e. cations) to pass through the cell membrane and into the cell from outside when activated. The resulting "depolarization" of the neuron stimulates it to signal the brain. By binding to the VR1 receptor, the capsaicin molecule produces the same effect that excessive heat or abrasive damage would cause, explaining why the spiciness of capsaicin is described as a burning sensation.

Thus, capsaicin does not actually cause a chemical burn; it causes only the sensation of one.

3 Capsaicin high

A euphoric sensation caused by the consumption of large quantities of capsaicin from capsaicin laden foods. It's theorized that the pain induced by capsaicin causes the human body to release endorphins. Eventually, enough are released to create a sensation that is frequently compared to "runner's high."

4 External link

Capsaicin and Its Therapeutic Potential

Organic compounds

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