Spicy is the taste in common sense, but it is not. In fact, it is a kind of "touch" similar to "burning pain"
In fact, not all animals can feel "spicy" (birds can't). All animals can feel "spicy" because they all have vanillin receptor subtype 1- aromatic oxalyl receptor, commonly known as VR 1.
The membrane topology of VR 1 is like a door embedded in the cell membrane. When the aromatic grass aldehyde compound comes to the door, the door combines with the new person and the door is opened. The influx of specific cations outside the door, and then the action potential is transmitted to the nerve center (brain), resulting in a "spicy" feeling.
This door can be opened not only by aromatic oxalate, but also by thermal stimulation and hydrogen ions. When the temperature is higher than 37 degrees Celsius, the conduction current is similar to that of aromatic oxalate. The brain processes information according to the data "transmitted" from receptors-so spicy feelings are always "hot" and "painful".
2. The physiological effect of spicy feeling
The feeling of heat, in the nerve center, is a kind of touch that is regarded as a "danger signal". For example, dealing with pain is similar (the purpose is to relieve pain), which leads to the secretion of endorphins by the human body. Like morphine and heroin, they are all opioid drugs, which can combine with opioid receptors and cause multi-level physiological and psychological changes. Eating Chili peppers is indeed addictive, and its "addiction" principle is the same as morphine and heroin on the biochemical level. (Well, so are SM lovers).
In the above process, the body thinks that it is in an "injured state", sympathetic nerve activity increases, blood vessels dilate, and the heart beats faster-the body is in an emergency.
3: Why do you sweat when you eat spicy food?
This is because thermal stimulation is similar to the cation inflow current caused by thermal stimulation acting on VR 1, and the nerve center will mobilize the temperature control center in the lower hypothalamus to send out perspiration instructions, which is consistent with the basic principle of "sweating" in sauna rooms: this is a process of purely draining water from the body and trying to make sweat evaporate and dissipate heat-this mechanism does not involve sugar metabolism, let alone fat.
To sum up:
Aromatic oxalate, the main component of Chili oil that can cause spicy taste, can not participate in the sugar metabolism of human body, let alone lipid metabolism.
Pepper, as a kind of food, whether to eat it or not is your choice. However, in animal experiments, the purified aromatic oxaloacetic acid (capsaicin) has the phenomenon of "causing cancer" and the opposite phenomenon of "killing cancer cells". Although scientists don't know what kind of "reaction" has taken place between the aromatic grass aldehyde compound (capsaicin) and the genetic material (chromosome) in the cell, there is no doubt that it must have happened.
Stakeholders such as health care products and cosmetics will always be the most active "lie makers": distributors of acid-base water who directly deceive people with the concept that acid-base exceeds the buffering mechanism of blood PH, distributors of probiotic drinks who directly deceive people with the concept that probiotics exceed the digestive system, and "slimming" products who violate basic physiological knowledge and ignore the basic fat production model. ...
Of course-this article is written for people who have the ability to read and understand IQ. At the same time, I hope everyone will report those liars and purify the social environment.