Reactions Science Videos | October 09, 2020
Maybe you’ve heard that milk is the perfect way to extinguish that spicy food burn--but what if you can’t drink milk? This week our lactose-intolerant host, Sam, eats serrano peppers alongside lactose-tolerant George and they both try to find something that quenches the burn. Spoiler alert: One of them does a heck of a lot better than the other.
The chemistry of a chili
Understand spiciness: mechanism of TRPV1 channel activation by capsaicin
Capsaicin, Nociception and Pain
Capsaicin: Risks and Benefits
The paradoxical role of the transient receptor potential vanilloid 1 receptor in inflammation.
Integrative Approaches to Pain Management
The cool science of hot peppers
Unraveling the mystery of capsaicin
Capsaicin: Current Understanding of Its Mechanisms and Therapy of Pain and Other Pre-Clinical and Clinical Uses
Capsaicin may have important potential for promoting vascular and metabolic
Harnessing the Therapeutic Potential of Capsaicin and Its Analogues in Pain and Other Diseases
Capsaicin: An Uncommon Exposure and Unusual Treatment
Antimicrobial and Anti-Virulence Activity of Capsaicin Against Erythromycin-Resistant, Cell-Invasive Group A Streptococci
Perceptual and Affective Responses to Sampled Capsaicin Differ by Reported Intake
Personality factors predict spicy food liking and intake
Capsaicin Improves Glucose Tolerance and Insulin Sensitivity Through Modulation of the Gut Microbiota-Bile Acid-FXR Axis in Type 2 Diabetic db/db Mice.
A randomized, double-blind, positive-controlled, 3-way cross-over human experimental pain study of a TRPV1 antagonist (V116517) in healthy volunteers and comparison with preclinical profile.
Chili peppers for weight loss
Anti-obesity Effect of Capsaicin in Mice Fed with High-Fat Diet Is Associated with an Increase in Population of the Gut Bacterium Akkermansia muciniphila
Milk for chili peppers (Kool Aid?)
Do Genetics Shape Your Spicy-Food Threshold?
Ask the doctor: How does hot pepper cream work to relieve pain?
Why do some like it hot? Genetic and environmental contributions to the pleasantness of oral pungency
Produced by the American Chemical Society.