Capsaicin: Capsaicin is the chemical that makes chilies hot. It binds to pain receptors in the nose, mouth, and skin called TRPV1 receptors. TRPV1 receptors are usually activated by heat, but the capsaicin tricks them into reacting as though they’re in the presence of something hot even though there’s no actual rise in temperature. ChefMD Video about this: http://www.chefmd.com/recipe_display.php?id=29
Answered 12/22/2014
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A doctor has provided 1 answer
A doctor has provided 1 answer
A doctor has provided 1 answer
A doctor has provided 1 answer
A doctor has provided 1 answer
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