The latest CDC statistics on Cardiovascular disease are rather grim; With an alarming number of approximately 659,000 people dying each year in the US alone, CVD is not to be taken lightly. Cardiovascular disease (CVD) is the leading cause of death not only in the US, but also worldwide. Previous studies have shown that eating more seafood was associated with a reduction in all causes and CVD-related mortality. Seafood is known to contain the following: heart-healthy omega-3 fatty acids and omega-6 fats Iron Iodine (during pregnancy) Choline Based on information published by the FDA, Choline, for example, supports the development of the baby’s spinal cord. The iron and zinc found in fish help to support children’s immune systems. Protein, vitamin B12, vitamin D, and selenium are also other sources of nutrients derived from fish. Nonetheless, many people choose to limit their seafood consumption because of fear of mercury exposure from seafood. Most Common Way People Are Exposed to M
Why Chili Is So Spicy
Capsaicin is a hydrophobic compound produced by the plant genus Capsicum and gives chili peppers their spicy taste.
This spicy compound acts as a deterrent against the consumption of the plant by mammals (including humans) and prevents fungal infections caused by insects.
Capsaicin irritates the human oral cavity, producing thermal (hot) and nociceptive (burning or stinging) sensations.
There has been increasing evidence to support the role of the TRPV1 receptors (also known as the capsaicin receptors) in the process by which symptoms of FGID(Functional Gastrointestinal Disorder) are developed, based on findings.
What are Receptors
Receptors are large protein molecules. Receptor sites can be found within the plasma membrane of a cell, which acts as a boundary between the cell’s internal and external environment.
The term “receptors” implies that they “receive” chemical information from other molecules such as drugs, hormones, or neurotransmitters – outside the cell. Receptors can be natural or artificial.
1. These outside molecules with this chemical information bind to receptors on the cell, causing the receptors to be activated.
2. A biochemical or electric signal is now generated inside the cell.
3. This generated signal then makes the cell do certain things such as making us feel pain, burning sensation, etc.
Burning Sensation In The Gi-Tract
It’s believed that the capsaicin receptors are involved in the pathogenesis of burning and pain symptoms in the gastrointestinal tract.
However, recent small studies have allegedly demonstrated that the chronic use of capsaicin-containing chili can decrease heartburn and abdominal pain in GERD(gastroesophageal reflux disease) and Dyspepsia, respectively.
In addition, the ratio of the prevalence of heartburn/regurgitation symptoms in the population is lower in several parts of Asia, according to the source of this post. It’s believed that this lower rate may be related to the high prevalence of chili or spicy food.
The writer(s) states that preliminary studies support the role of desensitization of capsaicin receptors by chili, a natural capsaicin receptor agonist, for the treatment of Functional Dyspepsia and NERD(Non-erosive Reflux Disease). However, more research studies are needed to confirm this idea.
FYI:
Receptor Agonist
It’s a chemical that binds to a receptor and causes it to activate and produce a physiological response. Agonists can be natural or artificial.
Desensitization is the diminished sensory response to an unpleasant stimulus after repeated exposure to that stimulus.
Desensitization may be the result of a strong or repeated activation of nociceptors (pain sensation receptors), which will eventually develop a loss in sensitivity to an irritant. However, there are also other ways desensitization can occur.
....Post Source:- https://www.ncbi.nlm.nih.gov/
This spicy compound acts as a deterrent against the consumption of the plant by mammals (including humans) and prevents fungal infections caused by insects.
Capsaicin irritates the human oral cavity, producing thermal (hot) and nociceptive (burning or stinging) sensations.
There has been increasing evidence to support the role of the TRPV1 receptors (also known as the capsaicin receptors) in the process by which symptoms of FGID(Functional Gastrointestinal Disorder) are developed, based on findings.
What are Receptors
Receptors are large protein molecules. Receptor sites can be found within the plasma membrane of a cell, which acts as a boundary between the cell’s internal and external environment.
The term “receptors” implies that they “receive” chemical information from other molecules such as drugs, hormones, or neurotransmitters – outside the cell. Receptors can be natural or artificial.
1. These outside molecules with this chemical information bind to receptors on the cell, causing the receptors to be activated.
2. A biochemical or electric signal is now generated inside the cell.
3. This generated signal then makes the cell do certain things such as making us feel pain, burning sensation, etc.
Burning Sensation In The Gi-Tract
It’s believed that the capsaicin receptors are involved in the pathogenesis of burning and pain symptoms in the gastrointestinal tract.
However, recent small studies have allegedly demonstrated that the chronic use of capsaicin-containing chili can decrease heartburn and abdominal pain in GERD(gastroesophageal reflux disease) and Dyspepsia, respectively.
In addition, the ratio of the prevalence of heartburn/regurgitation symptoms in the population is lower in several parts of Asia, according to the source of this post. It’s believed that this lower rate may be related to the high prevalence of chili or spicy food.
The writer(s) states that preliminary studies support the role of desensitization of capsaicin receptors by chili, a natural capsaicin receptor agonist, for the treatment of Functional Dyspepsia and NERD(Non-erosive Reflux Disease). However, more research studies are needed to confirm this idea.
FYI:
Receptor Agonist
It’s a chemical that binds to a receptor and causes it to activate and produce a physiological response. Agonists can be natural or artificial.
Desensitization is the diminished sensory response to an unpleasant stimulus after repeated exposure to that stimulus.
Desensitization may be the result of a strong or repeated activation of nociceptors (pain sensation receptors), which will eventually develop a loss in sensitivity to an irritant. However, there are also other ways desensitization can occur.
....Post Source:- https://www.ncbi.nlm.nih.gov/
CHILI - FROM SOIL PREPARATION, PLANTING, HARVESTING, AND FINISH PRODUCTS(CHILI SAUCE AND CHILI POWDER). WATCH EVERYTHING BEING DONE IN THIS VIDEO.
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