From Latin America to Sichuan province, chili peppers and their famous burning taste have become a worldwide sensation (热门) But how could something that burns so hot possibly be any good for people?
In a study by researchers at Marshall University in the Us, scientists made the first complete description of capsaicin (辣椒素)—a chemical found in spicy chilis—and its anti-cancer properties. Although capsaicin is not normally a good medicine due to some negative properties such as its spicy flavor, the study found that there are ways to bring out its anti-cancer benefits while overcoming these negatives.
In nature, capsaicin evolved as a defense mechanism in plants to drive away unwanted animals while attracting those that could spread the seeds, such as birds which cannot taste or feel the spice. From a scientific point of view, capsaicin works by triggering a pain receptor called TRPV1, causing the body to react as if it had actually touched something hot and dangerous. Yet, this natural repellent (驱虫剂) for most animals has instead become a favorite food for many people, often called "chiliheads".
So, what is it that attracts humans to capsaicin, chili peppers and spicy food in general? Besides its many health benefits — such as pain relief, weight loss, and body heat regulation—people love eating chili peppers precisely because it hits the pain receptors in just the right way.
As Scientific American noted: "People seem to enjoy — and actively seek out—many other sensations ... the sensation of falling provided by roller coasters or skydiving, the feelings of fear and anxiety while watching horror movies, the physical pain experienced upon jumping into icy water, or even the feelings of sadness that come while watching a tearjerker."
So, the next time you bite into a hot chili pepper, remember: its not just healthy, but fun too!
