Capsaicin

Capsaicin

Context: Food safety authorities in Denmark have recalled three varieties of South Korean spicy instant noodles due to potential risks of “acute poisoning.” The food authorities stated that the noodles contain dangerously high levels of capsaicin, the compound responsible for chilli peppers’
spiciness. This poses a health threat, particularly to children.

What is Capsaicin?

• Capsaicin is most abundantly found in the “placenta” (whitemembrane to which seeds are attached) of some chilli peppers, which are fruits of plants belonging to the genus Capsicum.
• These plants were introduced to the rest of the world from South and Central America.
• Capsaicin binds to TRPV1 receptors in humans’ nose, mouth, skin, and insides, which are responsible for detecting heat and pain.
• The chemical capsaicin tricks receptors, making the brain perceive a burning sensation despite no actual temperature rise. This leads to discomforts like sweating, a red face, a runny nose, teary eyes, gut cramps, and diarrhoea as the body attempts to cool down and expel the heat-causing compound.
• Capsaicin also protects chilli plants from fungi and insects.
• Research indicates that birds avoid chilis because they lack TRPV1 receptors. Birds serve as seed dispersers, while rodents/mammals readily consume chilis but tend to crush seeds while chewing.

Potential Health Risks

• While capsaicin poisoning is rare, consuming too much of the chemical can still be harmful.
• High concentrations of capsaicin can produce heartburn, gastrointestinal pain, and diarrhoea, and long-term ingestion of high levels may lead to chronic gastrointestinal disorders.