The Science of Spicy Food

Sam PrattPeriod 6

Spicy Food

• Not physically “hot”• Capsaican

((CH3)2CHCH=CH(CH2)4CONHCH2C6H3-4-(OH)-3-(OCH3))

• Adaptation of plants to survive

Capsaicin

• Special, coincidental effect on humans• VR1 pain receptors on the tongue: used for

burns• Detects food as “hot”

Pleasure from Burns?

• Body’s adaptation to pain: pleasure• Burning is an illusion• Building up immunity to spicy: body

recognizes food is not actually hot

Scoville Units

• Unit of measure of capsaicin in food

• Detected through solution of sugar water