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Capsaicin is a strong irritant requiring proper protective goggles, respirators, and proper hazardous material-handling procedures. Capsaicin takes effect upon skin contact (irritant, sensitizer), eye contact (irritant), ingestion, and inhalation (lung irritant, lung sensitizer). The LD 50 in mice is 47.2 mg/kg. [31] [32]
Experts discuss how spicy food affects the body and the potential benefits and risks. ... spicy food may have health benefits — this is due to capsaicin, which has antioxidant and anti ...
Capsaicin has been shown to increase fat burning in humans and animals through stimulation of the SNS. [14] [15] [16] Like capsaicin, capsinoids activate TRPV1 receptors, [17] although they are not hot in the mouth. Capsinoids cannot reach the TRPV1 oral cavity receptors, located slightly below the surface in the mouth, because of structural ...
TRPV1 activation caused by its agonist capsaicin was shown to induce G0-G1 cell arrest and apoptosis in leukemic cell lines, adult T-cell leukaemia and multiple myeloma. Capsaicin reduces the expression of anti-apoptotic protein Bcl-2 and it also promotes activation of p53, a tumour-suppressor protein known as a major regulator of cell death.
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Capsaicin, the active piquant chemical in chili peppers Allyl isothiocyanate , the active piquant chemical in mustard , radishes , horseradish , and wasabi Allicin , the active piquant flavor chemical in raw garlic and onions (see those articles for discussion of other chemicals in them relating to pungency, and eye irritation)