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2. Is spicy food good for you? This is what happens to your body ...

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   Hot chili peppers Spicy food can transform any meal into a sensory experience — pain, pleasure, even breaking a sweat can take flavors to the next level. While some like it hot, dialing up the ...

3. Doctors Say This Is How You Can Loosen and Clear Mucus From ...

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   Horseradish, wasabi, and hot chili peppers can also help thin mucus and clear airways, he notes. Lastly, manuka honey has been shown to be particularly effective for respiratory issues, Dr ...

4. Capsinoid - Wikipedia

   en.wikipedia.org/wiki/Capsinoid

   Capsinoids are non-alkaloid substances naturally present in chili peppers. Although they are structurally similar to capsaicin, the substance that causes pungency in hot peppers, they largely lack that characteristic. Capsinoids have an estimated "hot taste threshold" which is about 1/1000 that of capsaicin.

5. Capsaicin - Wikipedia

   en.wikipedia.org/wiki/Capsaicin

   Ground or crushed dried chili pods may be used in birdseed to deter rodents, [24] taking advantage of the insensitivity of birds to capsaicin. The Elephant Pepper Development Trust claims that using chili peppers as a barrier crop can be a sustainable means for rural African farmers to deter elephants from eating their crops. [25]

6. Resiniferatoxin - Wikipedia

   en.wikipedia.org/wiki/Resiniferatoxin

   The primary action of resiniferatoxin is to activate sensory neurons responsible for the perception of pain. It is currently the most potent TRPV1 agonist known, [13] with ~500x higher binding affinity for TRPV1 than pure capsaicin, the active ingredient in hot chili peppers such as those produced by Capsicum annuum.

7. Can eating chili peppers actually increase obesity risk? - AOL

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   Research highlights capsaicin, the main bioactive compound in chili peppers, for its promising health benefits, particularly for cardiometabolic health. Evidence suggests it has the potential to ...

8. TRPV1 - Wikipedia

   en.wikipedia.org/wiki/TRPV1

   The best-known activators of TRPV1 are: temperature greater than 43 °C (109 °F); acidic conditions; capsaicin (the irritating compound in hot chili peppers); and allyl isothiocyanate, the pungent compound in mustard and wasabi. [13] The activation of TRPV1 leads to a painful, burning sensation.

9. 10 Best & Worst Canned Chilis, According to Dietitians - AOL

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   Per cup: 310 calories, 10 g fat (1 g sat fat), 770 mg sodium, 39 g carbs (8 g fiber, 4 g sugar), 16 g protein. Whether or not you follow a plant-based diet, this Amy's chili is a nutritious option ...