spices

Spicy foods

What are they and why they "peck"

Spicy foods are foods and food products characterized by a "typical" taste impact, caused by the presence of various molecules that are picked up by the receptors of the tongue and oral cavity.

The molecules responsible for the spicy taste are contained in various foods and, coming into contact with specific receptors, act exactly like a "key" able to open a "lock" dedicated to it.

To tell the truth, the molecular and physiological bases that "should" justify the reactions of the organism to the spicy taste are not yet completely clear; however, what is certain is that different foods provide variable concentrations of elements that can trigger a perception of spicy taste.

The most common molecules are:

  • Capsaicin: present in chillies
  • Piperina (and cavaicina): contained in the various types of pepper
  • Gingerol: supplied by ginger
  • Isothiocyanate: made from horseradish, mustard seeds and wasabi
  • Allicin: intrinsic of garlic, onion, shallot, etc.

It should also be remembered that these compounds are not entirely selective towards gustatory receptors and that, in foods, other molecules may be present that can "complicate" the taste sensory perception (eg astringent tannins, various acids, etc.) .

There are in fact other foods, more or less spicy, which offer sensations totally different from those of the foods mentioned above; two quite curious examples are certain aubergines, spicy gorgonzola, certain types of mint etc.

Benefits

Positives

In light of what was said in the previous paragraph, it should be clear that it is NOT possible to enclose spicy foods within a single food group. In fact, they are often very different, both as regards the organoleptic - gustatory aspect, and as regards the metabolic - nutritional aspect.

Some types of spicy foods have different POSITIVE aspects, while others do not seem to affect the health of the human being in any way.

To give some examples, let us remember that capsaicin is a powerful vasodilator; this feature can be useful in case of arterial hypertension. It seems that this molecule also reduces the growth of tumor masses (effect studied in guinea pigs) and that it decreases the occurrence of stomach cancer. Furthermore, capsaicin acts as a powerful anti-bacterial and preservative.

At the same time, alicin has also been evaluated as a powerful anti-tumor, antibiotic, antiparasitic and antifungal. Among other things, it too plays a positive role on blood pressure, cholesterol-lowering, "blood thinning" and systemic inflammation. It is also a remarkable antioxidant.

With regard to piperine, we recall its ability to increase the bioavailability of curcumin, another powerful antioxidant and anticancer agent; moreover, it has been hypothesized that it can promote skin pigmentation following exposure to UVB rays.

Chili sauce

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Downsides

Obviously, there is also a downside. Spicy foods cause various unwanted reactions on the body; some of these are direct, or the result of a chemical-physical interaction on the tissues; others are indirect, that is the outcome of an interaction between the (or the) molecule / s and the nervous system.

With regard to the latter, these are rarely conditions that are harmful to health. The typical example is the sensation of intense heat caused by the ingestion of capsaicin; due to reflex action, this condition can also cause intense, undesirable sweating, for example, for the elderly in the summer period.

Direct reactions, on the other hand, are of various kinds. First of all, let us remember that certain molecules (we speak again of capsaicin) can seriously harm the receptor terminations of the mouth, until they are destroyed; this is not only correlated to addiction to spiciness, but also to the reduction of indiscriminate gustatory sensitivity (fortunately reversible), which in turn can lead to an increase in the consumption of salt, sugar and fat from seasoning.

Still of direct type, is the irritating action on the mucous membranes of the digestive tract; not only in the pharynx (as anticipated), but also in the esophagus, stomach and intestine. This predisposes to the onset of gastritis and aggravation of the irritable colon (both characterized by constipation and diarrhea). It is no coincidence that, among the most avid consumers of chili peppers, there is a frequent occurrence of stomach acid and gastro-oesophageal reflux.

As if that were not enough, in subjects potentially affected by haemorrhoidal plexus compromises, the excess of spicy foods determines the onset of acute, and therefore of all the symptoms related to them.

It goes without saying that, being molecules that cause a burning sensation, those of spicy foods can aggravate the perception of pain in case of exposed lesions, such as ulcers and fissures.

Last but not least, we recall that capsaicin also has a negative effect on the tissues of the male prostate. By irritating it, its functionality decreases, to the detriment of its specific functions.