Increase the Heat
Feeling Hot, Hot, Hot!
Capsaicin is the main chemical compound found in peppers that contribute to the heat. Different levels of capsaicin produce different levels of heat. Some of the more extreme levels of heat can even produce a burning sensation with any part of the skin that comes in contact with the pepper. For example, an orange habanero chile is a mid-range pepper that has been reported to cause this burning sensation. When people use their bare, ungloved hands to cut the pepper, the juices from the pepper can soak into the skin. The sensation may feel like a bad sunburn.
Capsaicin is found predominantly in the tissue that holds the seeds of the pepper, the white, fleshy part on the inside. So a person who prefers a little less spice may choose to omit this from their cooking. Contrary to popular belief, the actual physical seeds do not produce any capsaicin. However, the fleshy tissue found around the seeds can add to the intensity of the heat. So the safest bet to reduce heat is to omit the seeds plus the fleshy tissue found in the center of the peppers.
Capsaicin has many functions. As we know, the main function is "spice" and "heat." This results in peppers being used as the main ingredient in hot sauces.
Another new "hot" topic is that spice may increase the body's metabolic rate. A few studies have shown that capsaicin increases the amount of calories burned and stimulates the chemicals that make us feel less hungry. In one study conducted in the Netherlands, the subjects were given either tomato juice containing capsaicin or not before each meal. The subjects who had the capsaicin consumed less calories, less fat, and had increased satiety. The reason being is that capsaicin can activate the neurons and neuropeptides in the brain that decrease appetite. In addition, capsaicin may increase epinephrine, also known as the body's adrenaline, which stimulates gluconeogenesis (formation of glucose) and lipolysis (breakdown of fat cells), which can result in short-term weight loss. However, other studies concluded that spice did not maintain long-term weight loss.
Capsaicin can also stimulate the release of endorphins; chemicals that make us feel good. Capsaicin stimulates the release of B-endorphins in the brain, which stimulate dopamine. Increased levels of dopamine create feelings of pleasure and euphoria.
Another function of capsaicin is for pain relief. Capsaicin is currently used on the market in some topical ointments for muscle, joint, and arthritis pain. This is due to the nerves being overwhelmed by the burning sensation from the capsaicin, so they are unable to report the pain from the joints, muscles, or arthritis. However, chronic exposure to capsaicin may deplete the necessary neurons needed to create the sensation of pain. Regardless, once the capsaicin is removed, the neurons will recover.
The Scoville Heat Units (SHU) measure a pepper’s burn potential. Sweet bell peppers have a rate of 0 SHU. Jalapenos have a rate of 5,500 SHU. Cayenne has a rate of 23,000 SHU. The red habanero has a rate of 150,000 SHU. The dorset naga pepper has a rate of 923,000 SHU. The hottest pepper in the world is the bih/bhut jolokia, found in northeastern India and Bangladesh with a heat rate of 1 million +!!! The capsaicin content is measured in parts per million and 1 part per million is equivalent to 15 Scoville units. This means that sweet bell peppers contain a lot less capsaicin than the habanero.
If one needs instant relief while consuming the spicy pepper, coating the throat with milk or other dairy products can reduce the burning sensation. Milk contains casein, which can remove the capsaicin from their binding receptors in the body. In addition, ingesting a slice of bread can help provide a cooling effect.
Created by: Sarah Koszyk, BS, BA, Dietetic Intern
References
1. Lejeune, M., Kovacs, E., & Westerterp-Plantenga, M. (2003). Effects of capsaicin on substrate oxidation and weight maintenance after modest body-weight loss in human subjects. British Journal of Nutrition, 90, 651-659.
2. Westerterp-Plantenga, M., Smeets, A., Lejeune, M. (2005). Sensory and gastrointestinal satieity effects of capsaicin on food intake. International Journal of Obesity, 29, 682-688.
3. Neurochemistry. (2007). The relationship between capsaicin and it's intera. Retrieved June 8th, 2007, from http://sulcus.berkeley.edu/mcb/165_001/papers/manuscripts/_559.html