Peppers, research Capsaicin

The Chile Pepper Institute, Capsaicin Research Around the World, http //www.chilepepperinstitute.org/homepage.htm... 

When ingested, capsaicin enhances saliva and gastric acid formation and also facilitates stomach movements. In principle, these are not favorable for someone suffering from ulcer, but there are additional effects as well. Capsaicin was the first compound that was discovered to bind to a family of receptors called vanilloid receptors in the body. The inhibitors of these receptors are intensely studied today as they have extremely high painkilling potential. Hungary is still a major player in the scientific research of pepper, including capsaicin studies. 

Many of the culinary seasonings we use, like black pepper, chili pepper, dill, ginger, paprika, and red pepper, owe their hot stuff to capsaicin, a compound shown to repel insects. Researchers have found that as little as M ounce of capsaicin sprinkled around an onion plant reduced the number of onion maggot eggs laid around the plant by 75 percent, compared to untreated plants. 

Capsaicin, the major capsaicinoid, is the N-vanillyl amide of 8-methyl-6-nonenoic acid. Related dihydro-, homo-, and dihydrohomo- isomers have also been reported. Most research efforts on red pepper have been concerned with determining the capsaicinoid makeup and concentration in various red pepper varieties and products 0 8). 

The gene for the capsaicin receptor has been cloned, making available the large qnantities of the receptor needed to do further research and develop new drugs. For example, it has been found that the receptor responds not only to capsaicin but also to levels of heat that can damage tissue. It is suggested that possibly the reason hot peppers feel hot in the month is because they stimulate the same pain receptors that heat does. 

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