The Effect of Chilies on the Body

Almost everyone is aware of two of the effects of chilies, one being the burning sensation in the mouth

The capsaicinoids (capsaicinoids are the name given to the class of compounds found present in members of the capsicum family of plants) in chile peppers bind to a receptor in the lining of the mouth. This is the same receptor that registers pain from heat, thus the effect is a burning feeling. This is a result of the flow of calcium ions from one cell to the next. The pungent molecule has an electron poor area, which is attracted to the electron rich area on the receptor protein. Repeated exposure to capsaicinoids depletes these receptors, enabling you to eat hotter chilies and feel the same effect. The pain caused by this leads to the release of endorphins, the body's natural painkillers. These give a feeling of happiness and well being.

The heat of peppers makes them more than just a food. They were used by the Mayans, thrown in battle at the enemy. Pepper sprays are the modern equivalent of this. Indeed, in high concentration capsaicinoids are toxic, and so painful as to be incapacitating. Capsaicin can block the production of certain neurotransmitters, preventing nerves from communicating with each other.

Besides the information about pain receptors, chilies have given much to medical science. Capsaicin cream is used to lower the sensation of pain in such conditions as arthritis, and other painful chronic conditions.

Chilies are high in vitamin C (about twice that of citrus fruits), dried chilies are very high in vitamin A, and red chilies are a great source of beta carotene. Chilies have antibacterial qualities, and contain bio-flavinoids, anti-oxidants most common in apple juice.

Endorphins - The Feel-good Molecules

Endorphins are a class of neurotransmitters produced by the body and used internally as a pain killer.

This class of compound is similar in action to opiates, attaching to some of the same receptors in the brain. They are a strong analgesic, and give a pervasive sense of happiness. They are proteins, and due to their many different types and their complexity, I cannot list them here. The release of endorphins lowers the blood pressure, a major indicator in heart disease, and has even been implicated in the fight against cancer.

Endorphins are best known to those who exercise a lot, and give rise to what is known as the 'runner's high'. Their release is caused by all pain, including that caused by chilies. Thus a dose of hot chilies will cause the release of these compounds, without any permanent harm.

Some people find the 'rush' from endorphins addictive, and may exercise excessively, have many tattoos or piercing, or even deliberately cut themselves. I think chilies are by far the safest, easiest, and tastiest way to get an endorphin response.

Anatomy of a Chili Pepper

Image from The Chilli Pepper Institute

Chili Fun

• The Mayans have a word, Huuyub, meaning 'to draw breath with a puckered mouth after eating chilies'.

• Chilies are members of the Solanaceae, or nightshade family of plants. Other members of this family include tomato, potato, and aubergine.

• Chilies have been eaten since at least 7000 bc in South America, and at one point were used as currency.

• Chilies were introduced to Europe by Alvarez Chanca, after chile peppers had been mistaken for a relative of black and white pepper by Columbus.

Provided by Matthew Bellringer, a chemistry student at the University of Bristol.

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