Chemistry For Your Life What makes jalapeños spicy, and what other crazy properties do they have?
Oct 10, 2024
Dive into the fiery world of capsaicin! Discover how this spicy compound activates heat and pain receptors, creating a burning sensation without real heat. Learn why some can handle the heat better than others, thanks to receptor damage over time. Explore the surprising benefits of capsaicin, including its use in topical pain relief. Plus, find out why milk is the ultimate antidote to spicy discomfort—thanks to its fats and proteins. It's a flavorful journey through science and sensation!
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Chip Snack Sparked The Question
- Melissa describes eating Lay's kettle-cooked jalapeño chips while working outside and wondering why jalapeños feel hot.
- Her brother already knew the molecule name (capsaicin) and prompted the topic.
Capsaicin’s Chemical Basis For Heat
- Capsaicin is a vanilloid molecule with a vanillin-like base and a long nonpolar side chain that makes peppers feel hot.
- That side chain binds TRPV1 heat/pain receptors, tricking the brain into sensing heat and pain.
Spiciness Is A False Heat Signal
- Capsaicin activates the same TRPV1 receptors that detect actual heat, so the brain interprets it as burning pain.
- That false alarm causes tearing, coughing, and a desire to flush the irritant out.
