c. no pain, no relief
The same substance that gives chili peppers their fiery heat is
also used for self-defense and riot control, with immediate
effects upon contact with skin, eyes and mucous membranes.
Ironically, however, capsaicin is also a key ingredient in many
over-the-counter topical preparations formulated to relieve
pain. It works like this: Capsaicin bonds to a protein that
hangs out on the surface of pain-sensing neurons in the skin.
The protein, called transient receptor potential cation channel
subfamily V member 1 or, thankfully, TRPV1 for short, is a
calcium channel that “opens up” when body temperature is normal
and above. But when capsaicin and TRPV1 meet, the channel opens
at lower temperatures and sensory neurons fire off a
neurotransmitter called substance P that tells our brain to
experience a burning sensation on the skin in response to the
application of cayenne cream. With repeated application,
however, the neurons run out of substance P and pain-sensing
activity in the targeted area ceases.
d. cheers for capsicums
On May the 5th, shouts of “Ole’!” will compete with the clinking of
salt-rimmed glasses of Margaritas in celebration of Cinco de
Mayo. No doubt there will be generous portions of Tabasco-laced
guacamole and spicy red and green salsa involved as well.
Clearly, the stars of Mexican cuisine are green chiles and
jalapeños, even though at least 100 of the 200 possible
varieties of peppers are native to Mexico.
Cayenne is featured
in Cajun and Creole cuisines, while paprika is central to
European cookery.
Chili
pepper is so popular in Thailand that
tables in noodle shops are equipped with a small jar just like
salt and pepper in the west.
The burst of color, flavor and
thrill-seeking aside, there’s more to applaud about Capsicum—a
single tablespoon is an excellent source of fiber, calcium,
potassium, iron, vitamin C, vitamin B-6 and a whopping 47% of
your recommended daily vitamin A intake.