![]() These "hot" molecules increase the production of saliva in our mouths, which help with digestion. The compound responsible for the flavor of chili peppers is called capsaicin, which has a similar structure to that of piperine. The chili pepper is believed to have originated in Mexico, and have been used for over 9,000 years. Chili peppers, unlike peppercorn, grow on many species of the Capsicum genus (peppercorn is a single species). When Columbus traveled to Haiti, he found the chili pepper and brought it back to Spain, even though it wasn't like the pepper he knew. It is not fully understood how this works, but it is believed that the structure of the piperine molecule allows it to attach to proteins on the end of pain nerves, causing the proteins to change shape and send signals to the brain. It is not a taste, but a response to the chemical stimulus by pain nerves. ![]() ![]() The hot sensation we experience when eating pepper is caused by piperine. ![]()
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