Capsicaine
It is capsicaine, the active component of peppers, which gives them pungency or pungency.
The highest concentration of capsicain is found in the tissues of the placenta, where the seeds are attached, in the internal membranes and also in the fleshy parts of the fruit, but in a lower concentration.
The seeds do not produce capsicain, but the highest concentration of capsicain is found in the brakes of the inner wall, where the seeds are attached.
Chemical formula of Capsaicin
@image - Arrowsmaster
The benefits of Capsaicin
Anti-oxidant action
The anti-oxydants oxydes from the compositions that inhibit oxidation.
The oxydation is a chemical reaction that results in free radicals, causing reactions in youth that end cell damage and favor the cancellation of cancers.
The antioxidant provides free radicals with the electrons they need to become stable, canceling out their activity and thus helping to prevent cancers and premature aging.
Protects the colon
By activating a receptor present in the cells of the intestine, it promotes a protective reaction against the risks of colorectal tumors..
Anti-inflammatory action
It interferes with the molecules involved in transmitting signals through neurons - favoring pain reduction.
It is effective in the treatment of rheumatoid arthritis because of its anti-inflammatory and analgesic action.
Anti-coagulant action
Reduces cholesterol, protects from heart attacks, thrombosis and strokes
Increases salivation
Helping to improve digestion, it fights constipation, and increases oral health by neutralizing saliva acids.
Helps fight psoriasis
It is thought that by the action of substance P.
Analgesic action
It promotes pain relief in headaches (salvo headache), increasing peripheral blood flow.
It is thought to produce analgesic relief because it activates the TRPV1 receptor, which causes the brain to release a neurotransmitter called substance P.
Help
preventing diabetes
It reduces glucose
and increases insulin.
Help
in weight reduction
It is a thermogenesis inducer
It speeds up the metabolism which increases the burning of calories.
Capsicaine also increases the feeling of satiety, which leads to a reduction in the amounts ingested.
Nasal decongestan
Helps to stimulate secretions that will contribute to the drying of the paranasal sinuses.
Expectorant
Promotes the dissolution of mucus in the lungs
Immune Action
Strengthens the immune system
Anti-baldness
Acapsicaine and isoflavone accelerate blood criculation, strengthening and favoring hair growth.
Action
anti-depressant
By releasing endorphins, it induces well-being and promotes good mood
Aphrodisiac action
Do you call it the spice of love, perhaps due to the increased blood flow?
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Contraindications
Although it has many virtues, capsicaine and spicy peppers have some contraindications, and should be avoided in cases of suffering from:
Irritable bowel syndrome
Gastroesophageal reflux
Stomach ulcer or hemorrhoids
The consumption of too many quantities can still cause nausea.
The burning sensation and the pleasure
By biting a hot pepper, the pericarp is broken and the capsica is released. This will stimulate the pain and heat receptors present on the tongue. The brain identifies the burn as if the tongue were burned and causes the opioid receptors in the central nervous system to produce endorphins responsible for the feeling of well-being and pleasure. Therefore, spicy lovers look for this fruit because they want to replicate this sensation.
Capsaicin also changes the body's thermal balance, causing hot flashes and sweat, which the brain recognizes as a form of heat.
Capsicaína was extracted in the laboratory in 1929. It is a solid which becomes liquid at relatively low temperatures (65 ° C) and is soluble in vegetable oils, alcohol, benzene and acetone. It is not soluble in water. When you put capsican in a vegetable oil, for example olive oil, the capsican dissolves in it and the oil becomes spicy.
One way to lessen the burning sensation caused by capscaine in the tongue and mouth is to drink milk or its derivatives. Milk contains casein, which removes, or at least reduces, capsica from nerve receptors in the mouth, reducing the burning sensation.
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