Khaberni - Spicy food enjoys immense popularity, despite the body's attempts to send a message that it should be disposed of as soon as possible, with tears, sweating, and other bodily functions. So what is the reason behind this popularity and why do people enjoy it despite these sensations?
Liam Brown, Associate Professor at University College London in the UK who specializes in neuroscience related to sensory perception and pain, told The Guardian, "Capsaicin - the compound found in peppers - binds to a receptor in the body called 'TRPV1', which is found in a specialized class of nerve cells called pain receptors, which typically detect things that could harm the body."
It's similar to triggering a small fire alarm that activates parts of the autonomic nervous system, which regulates various involuntary bodily functions without conscious control.
Brown adds that "this leads to all these physiological effects, such as crying, sweating, and a runny nose, it's your body's attempt to get rid of the irritant."
The "TRPV1" gene is also activated by other factors, such as raising the body's temperature above 42 degrees Celsius - the point at which heat becomes harmful to tissues - and exposure to piperine, the main active component in black pepper, which elicits a much milder response.
Other spicy (but not completely hot) foods activate different receptors, with "TRPA1" dealing withd mustard and horseradish, while "TRPM8" is mainly responsible for cold temperatures and menthol.
Brown says: "In fact, you can find chemicals that have a much stronger effect than capsaicin on 'TRPV1', found in a single plant, which is the resin spurge plant."
The resin spurge plant contains "resiniferatoxin," a compound similar to capsaicin, and often described as being about a thousand times stronger, and it's really dangerous.
Early Warning
The first evidence of people eating hot peppers dates back to about 7,000 BC in Mexico and Central America.
Peppers did not enter Europe until about the 16th century, but their popularity has flourished since then. The global hot sauce market is expected to reach USD 5 billion by 2030.
Brown says: "Research is ongoing on how human brains learn what is safe and what is not, including safe foods for consumption. Recent research emphasizes prediction, context, and the ability to control. The idea is that when you eat something spicy, you receive an initial ‘heat’ signal resembling an alarm. With repeated exposure, the peripheral response diminishes, and the brain learns that the signal is safe and under control. This shift in prediction and certainty is a big part of why the experience becomes acceptable, and then rewarding."
Brown adds: "There is also the idea of reappraisal, or the fact that through exposure and experience, we reinterpret what pain represents, and we believe it to be safe for us indeed. This feeling of control and mastery is important, along with the social and cultural aspect of doing this with your family or friends."
As with other initially unpleasant experiences - such as running, cold showers, or hot sauna baths - enduring the initial pain also stimulates the body to secrete endorphins, providing a type of mild happiness.
