Why in the News?
Food safety authorities in Denmark have recalled three types of South Korean spicy instant noodles due to potential risks of “acute Capsaicin poisoning.”
What is Capsaicin?
- Capsaicin, the chemical responsible for chili pepper spiciness, is primarily found in the white membrane (placenta) of some chili peppers.
- Mechanism of Capsaicin:
- Capsaicin binds to TRPV1 receptors in the human body, which detect heat and pain.
- These receptors are tricked by capsaicin into reacting as if there is a rise in temperature, causing a painful, burning sensation.
- The body’s response includes sweating, facial redness, runny nose, teary eyes, gut cramps, and diarrhoea as it attempts to cool down and expel the perceived heat.
Evolutionary Benefits of Capsaicin
- While birds avoid chilies, rodents consume them.
- Birds lack TRPV1 receptors, unlike rodents act as seed dispersers, aiding in the germination of chili seeds.
- Capsaicin serves an evolutionary purpose by deterring mammals from eating the seeds and protecting the plant from fungi and insects.
- Producing capsaicin is resource-intensive, making spicy chilies more vulnerable to droughts.
Human Affinity for Spicy Foods
- Over 3,000 chili cultivars have been bred for varying color, taste, and pungency.
- Some experts believe humans’ love for spicy foods stems from their antimicrobial benefits, which are particularly useful in hotter climates where food spoils faster.
- Psychologists argue that eating spicy foods is similar to thrill-seeking activities, providing a simulated risk without actual danger.
Potential Risks of Capsaicin
- High concentrations of capsaicin can cause heartburn, gastrointestinal pain, and diarrhoea.
- Long-term ingestion of high levels may lead to chronic gastrointestinal disorders.
- Capsaicin poisoning is rare due to the large amount required for toxicity, with a person needing to consume around 2.5 liters of Tabasco sauce to overdose.
