Why do chilies taste hot? Here's the answer from a scientific perspective

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What actually happens inside our bodies when we consume chilies?

Brilio.net - If you are a fan of spicy food, you must be familiar with the burning sensation on your tongue when enjoying dishes containing chili . This hot feeling that spreads in the mouth can be a pleasant experience for some people, but torturous for others. In some cultures, spicy food is even considered part of the culinary identity, while in others, spicy food is often avoided because it is considered too extreme. However, have you ever wondered why chili can provide such a distinctive spicy sensation?

In the culinary world, chili has become a main ingredient in various dishes, from Indonesian sambal, spicy Indian curry, to Latin American salsa sauce. The uniqueness of chili lies not only in its spicy taste, but also in its various types, colors, and levels of spiciness. In addition to providing a distinctive taste, chili is also known to have various health benefits, such as increasing metabolism and helping fight infections. But behind its benefits, there is also an interesting scientific question: what actually happens in our bodies when we consume chili?

To understand this phenomenon, you need to look at it from a scientific perspective. Science has provided many explanations for how and why chili peppers produce a spicy sensation. From the role of certain chemical compounds to the physiological reactions of the human body to spiciness, there are many interesting facts that need to be explored further.

Here is a complete review of the scientific reasons behind the spiciness of chilies, how the body responds to them, and various studies that have been conducted by scientists to uncover the secret behind this spicy taste, compiled by brilio.net from various sources, Monday (31/3)

Why are chilies spicy?
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Chili peppers are spicy because they contain a chemical called capsaicin - an alkaloid compound that interacts with certain receptors in the human body, causing a sensation of heat or burning. The receptor in question is TRPV1 (Transient Receptor Potential Vanilloid 1), which normally responds to heat and physical injury. When capsaicin touches the tongue, this receptor sends signals to the brain which then interprets the sensation as heat.

The human nervous system has several types of receptors to detect environmental stimuli. The TRPV1 receptor actually functions as a sensor for heat. When exposed to heat above 42C, this receptor will send a signal to the brain to tell it that something is burning the body. Capsaicin mimics this process by binding to the TRPV1 receptor, so the brain thinks you are experiencing heat even though there is no actual increase in physical temperature.

Interestingly, capsaicin does not physically injure body tissue, but only activates the body's natural warning system. This explains why after a while the spicy sensation can decrease, because the receptors begin to desensitize or lose sensitivity to capsaicin.

The spiciness of chili peppers is measured using the Scoville Scale, developed by Wilbur Scoville in 1912. This scale measures the amount of capsaicin contained in chili peppers through gradual dilution until the spicy sensation is no longer felt by the test panel.

Some examples of chilies with different levels of spiciness on the Scoville Scale are:

- Paprika (0 SHU)

- Jalapeo (2,500 - 8,000 SHU)

- Cayenne (30,000 - 50,000 SHU)

- Habanero (100,000 - 350,000 SHU)

- Carolina Reaper (1,500,000 - 2,200,000 SHU), one of the hottest chilies in the world

Why are chilies spicy?
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When a person consumes chili peppers, the body will react in various ways. Some common physiological reactions include:

1. Excessive sweating: The brain thinks the body is too hot, so it responds by increasing sweat production to cool itself.

2. Increased heart rate: The spicy sensation can trigger a mild stress response that increases the heart rate.

3. Release of endorphins: The body releases endorphin hormones to reduce pain caused by spiciness, which provides a euphoric effect or feeling of pleasure after consuming spicy food.

4. Runny nose and watery eyes: Capsaicin can irritate the mucous membranes, causing increased mucus production as a defense mechanism of the body.

Benefits and risks of consuming chilies

Several studies have shown that capsaicin has health benefits, including:

1. Increase metabolism: Capsaicin can increase metabolic rate and help burn calories.

2. Analgesic effect: Capsaicin is used in some topical medications to reduce pain, especially in people with arthritis and neuropathy.

3. Maintain heart health: Several studies have shown that consuming chilies can help lower cholesterol levels and improve blood circulation.

However, consuming excessive amounts of chili also has risks, such as stomach irritation, indigestion, and a burning sensation in the digestive tract.

(brl/ola)