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Ginger, adverse effects

Trained people can consume large amounts of chili peppers without any adverse effects. The molecular basis for the tolerance to hot food is the facility by which TRPVl can be desensitized by repeated stimulation. Thus, our tongue can easily becomedesensitizedtocapsaicinbyrepeated(lOtimes) application of a 1 %solution. Sensitivity to other pungent compounds from spices (piperine (18) from pepper, gingerol (57) from ginger, allyl isothiocyanate (71) from mustard oil) is also lost, and the effect lasts approximately one day [104]. [Pg.99]

See other pages where Ginger, adverse effects is mentioned: [Pg.137]    [Pg.523]    [Pg.538]    [Pg.541]    [Pg.116]    [Pg.137]    [Pg.199]    [Pg.746]    [Pg.72]    [Pg.155]    [Pg.161]    [Pg.184]    [Pg.137]    [Pg.694]    [Pg.949]    [Pg.949]    [Pg.950]    [Pg.989]    [Pg.1025]    [Pg.250]    [Pg.199]    [Pg.259]    [Pg.292]    [Pg.525]    [Pg.199]    [Pg.259]    [Pg.292]    [Pg.305]    [Pg.151]    [Pg.274]    [Pg.199]    [Pg.292]    [Pg.305]   
See also in sourсe #XX -- [ Pg.126 ]



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