When it comes to chili peppers, everyone has a variety of delicacies in mind----
Butter hot pot nine palace grid, spicy crayfish, chicken pot, chopped pepper fish head, spicy chicken, hair blood Wang, saliva chicken, dry pot bullfrog, spicy rabbit head, boiled fish........
(Don't say it, I'm going to be hungry...) ）
In fact, there are many sources of spicy, which is the pain caused by the action of many plant-produced compounds on human TRPV-1 receptors.
What is the TRPV-1 receptor?
In fact, it is the human body's pain receptor, which is mainly responsible for > 45 ° C high temperature, PH value<6, and is also the only receptor in the human body that can feel capsaicin stimulation, it is not only in the mouth, but also on the surface of the skin.
And this receptor is not only stimulated by capsaicin, but also the piperine produced by pepper and the gingerol contained in ginger can be felt by TRPV-1 receptors.
Why do some people like spicy food?
Spicy, in itself, is not a taste, but a pain sensation.
Once the human body is affected by this pain, the brain mistakenly believes that the human body is injured, so it will secrete "endophenolphthalein" that can bring pleasure to the human body, thereby alleviating this pain.
But over time, the brain also began to find that the original human body was not injured, so it would automatically stop secreting endolphthalides.
And how can humans watch the endophenolphthalein supply cut off?
So I kept eating spicy, and the brain continued to secrete endolphthalides, and the result was that the more I ate, the hotter and more refreshing.
To put it bluntly, eating spicy is a "tug-of-war" of capsaicin and endorphins.
Once it is spicy, how to alleviate it?
You know, this capsaicin has a strong irritation for the human body, which is also the main reason why many people will have a burning sensation in the mouth and stomach after eating peppers.
The human body has a threshold for capsaicin, once this limit is exceeded, the human body will perceive excessive capsaicin, it will produce a series of rejection reactions, people will appear choking, spicy head and other performances.
Once you eat too much spicy, it will cause strong irritation to the mucous membranes of the mouth, esophagus and stomach, and it is easy to burn and feel pain.
At this point, it is necessary to relieve the spicy.
Can drinking more water relieve the spicy?
The capsaicin contained in chili peppers is an alkaline substance that stimulates the nerve endings of the human epidermis. Then after eating the pepper, it will cause a very obvious burning or painful feeling.
However, because capsaicin is oily, it is not soluble in water.
Drinking more water does not play any anti-spicy role, but also makes more capsaicin spread to the mouth and esophagus and other parts, resulting in various types of discomfort caused by capsaicin more serious.
Which foods have a detoxifying effect?
1. Sour plum soup
Capsaicin belongs to an alkaline food, while sour plum soup belongs to acidic food, which can neutralize the alkalinity of capsaicin and quickly reduce the sensitivity of taste.
At the same time, capsaicin can be excreted quickly, avoiding excessive damage to the mouth and stomach of capsaicin.
2. Tomatoes
Tomatoes contain a lot of fruit acid, which can quickly promote the excretion of capsaicin into the body, and has the effect of relieving spiciness.
And tomatoes also contain a lot of sugar, these sugars can neutralize the spicy taste, can play a role in anti-spicy effect.
Three, lemon
Lemons contain a lot of quinine, malic acid, citric acid, this acidic substance also has a despicious effect. Lemons contain a large number of B vitamins, which have the effect of maintaining the integrity of the mucous membranes.
Fourth, milk
Milk is a recognized anti-spicy artifact.
Milk is rich in protein, which can reduce the excessive stimulation of capsaicin on nerve endings, and at the same time effectively wrap up hydrophobic substances such as capsaicin and take them away.
Moreover, milk can also form a protective film in the gastric mucosa to achieve the effect of protecting the stomach.
Further comparison of different milk found that the anti-spicking effect of different milks is not much different, but if it is low-temperature whole milk, it may have the best anti-spicking effect.
Why can't some people eat spicy at all?
this..... It's really "born"!
As mentioned earlier, the TRPV1 receptor, which has different genotypes, has different sensitivities to spicy. If your genes are too sensitive to spicy, you can't eat spicy.
However, there are also many theories about this in medicine, and some have found that nerve growth factor (NGF) can greatly increase the sensitivity of capsaicin receptors.
In short, whether you can eat spicy or not, it is born, but the day after tomorrow can also be "practiced".
Of course, friends who can't eat spicy will not be good, there are still many non-spicy foods waiting in this world.
However, be careful of friends in Hunan, Sichuan, Chongqing, Guizhou, Jiangxi and other places----
bibliography:
[1] T rnwall O1, Silventinen K, Kaprio J, etc. Why do some people like hot ones? Effects of Genetic and Environmental Factors on Oral Spicy Pleasure[J]. Physiol Behav, 10 October 2012, 107(3): 381-9.
【2】M. Tominaga, M.J.Caterina, A.B. Malmberg, T.A. Rosen, H. Gilbert, K. Skinner, B.E. Raumann, A.I.Basbaum, D. Julius, The cloned capsaicin receptor integrates multiplepain-producing stimuli, Neuron 21 (1998) 531–543.