question: Why do spicy foods hurt our mouths?
comment: We have receptors in our tongues that detect heat (temperature) so we don’t hurt ourselves by eating something too hot and getting burnt. The capsicin in chilli binds to these receptors by ‘accident’, it isn’t their intended function and send signals that create the illusion of heat and thus pain.
passages: Section::::Toxicity.
  
  Section::::Toxicity.:Acute health effects.
  
  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). in mice is 47.2 mg/kg.
  
  Painful exposures to capsaicin-containing peppers are among the most common plant-related exposures presented to poison centers. They cause burning or stinging pain to the skin and, if ingested in large amounts by adults or small amounts by children, can produce nausea, vomiting, abdominal pain, and burning diarrhea. Eye exposure produces intense tearing, pain, conjunctivitis, and blepharospasm.
  
  Section::::Toxicity.:Treatment after exposure.
   This particular sensation, called chemesthesis, is not a taste in the technical sense, because the sensation does not arise from taste buds, and a different set of nerve fibers carry it to the brain. Foods like chili peppers activate nerve fibers directly; the sensation interpreted as "hot" results from the stimulation of somatosensory (pain/temperature) fibers on the tongue. Many parts of the body with exposed membranes but no taste sensors (such as the nasal cavity, under the fingernails, surface of the eye or a wound) produce a similar sensation of heat when exposed to hotness agents. Asian countries within the sphere of, mainly, Chinese, Indian, and Japanese cultural influence, often wrote of pungency as a fifth or sixth taste.
   Pungency is not considered a taste in the technical sense because it is carried to the brain by a different set of nerves. While taste nerves are activated when consuming foods like chili peppers, the sensation commonly interpreted as "hot" results from the stimulation of somatosensory fibers in the mouth. Many parts of the body with exposed membranes that lack taste receptors (such as the nasal cavity, genitals, or a wound) produce a similar sensation of heat when exposed to pungent agents.
   Capsaicinoids are the chemicals responsible for the "hot" taste of chili peppers. They are fat soluble and therefore water will be of no assistance when countering the burn. The most effective way to relieve the burning sensation is with dairy products, such as milk and yogurt. A protein called casein occurs in dairy products which binds to the capsaicin, effectively making it less available to "burn" the mouth, and the milk fat helps keep it in suspension. Rice is also useful for mitigating the impact, especially when it is included with a mouthful of the hot food. These foods are typically included in the cuisine of cultures that specialise in the use of chilis. Mechanical stimulation of the mouth by chewing food will also partially mask the pain sensation.
   Section::::Raw chilli taste.
  
  When eating a whole white chili and chewing for at least 10 seconds before swallowing (not recommended for untrained tasters) the heat may be first felt aggressively in the back of the throat, up the nose, then eventually moves to the roof of the mouth and finally the tongue where the pain is intense, at which point there can be gustatory sweating and tears from the eyes. Some tasters note the strong, fruity Fatalii flavour, which is quite distinct, as being almost identical to the yellow version. Others find it milder.
   The fruit of most species of "Capsicum" contains capsaicin (methyl-n-vanillyl nonenamide), a lipophilic chemical that can produce a strong burning sensation (pungency or spiciness) in the mouth of the unaccustomed eater. Most mammals find this unpleasant, whereas birds are unaffected. The secretion of capsaicin protects the fruit from consumption by insects and mammals, while the bright colors attract birds that will disperse the seeds.
   Nociceptors are responsible for processing pain and temperature changes. The burning pain and irritation experienced after eating a chili pepper (due to its main ingredient, capsaicin), the cold sensation experienced after ingesting a chemical such as menthol or icillin, as well as the common sensation of pain are all a result of neurons with these receptors.
  
  Problems with mechanoreceptors lead to disorders such as:
  
  BULLET::::- Neuropathic pain - a severe pain condition resulting from a damaged sensory nerve
   The trigeminal nerve (cranial nerve V) provides information concerning the general texture of food as well as the taste-related sensations of peppery or hot (from spices).
  
  Section::::Further sensations and transmission.:Pungency (also spiciness or hotness).
   600 nm when placed in violet light. If fresh chili peppers come in contact with the skin, eyes, lips or other membranes, irritation can occur; some people who are particularly sensitive wear latex or vinyl gloves while handling peppers. If irritation does occur, washing the oils off with hot soapy water and applying vegetable oil to the skin may help. When preparing jalapeños, it is recommended that hands not come in contact with the eyes as this leads to burning and redness.
  
  Section::::Eating characteristics.:Serving methods.
   Fruits of plants of the Araceae (Arum family) often contain raphides and trichosclereids – needle-like structures of calcium oxalate. In "M. deliciosa," unripe fruit containing these needle-like crystalline structures can cause irritation of the mouth.
   Physical pathological sensation, as occurs in IBS, COPD, and other illnesses, is also influential in affective sensation and response. The emotional response to especially a chronic illness can be correlated with its severity. This has been shown in COPD, where emotionally-driven descriptions of sensation due to breathing impairments may reflect the severity of the illness and probability of long-term, responsal behavior changes. Additionally, in IBS patients, affective sensation and its correlative brain areas including the ACC, insula, and VMPFC demonstrated heightened fMRI activity in response to painful visceral stimuli, and an inability to down-regulate their activation and modulate the emotional response to pain. This link between perceptual intensity and affective sensation persists in the case of chili pepper consumption. Those individuals who eat chili peppers more often, and presumably enjoy them, also report less burning sensation in response to eating chilis. While this could be due to either individual taste-perception differences or intensity judgement differences, it is more likely due to the latter because previous spicy food-consumption experiences do not correlate with the differences in affective sensation responses.
   BULLET::::- Some people develop soreness, redness and peeling on the palms of the hands and soles of the feet (plantar palmar syndrome). This may cause tingling, numbness, pain and dryness
  
  BULLET::::- Diarrhea happens to 6 out of 10 people (60%) – tell your doctor or nurse if it becomes severe, if you can't drink to replace the lost fluid, or if it carries on for more than 3 days.Your nurse may give you anti diarrhea medicine to take home with you after chemotherapy
  
  BULLET::::- A sore mouth (stomatitis) happens to 4 out of 10 people (40%)
   Because of the burning sensation caused by capsaicin when it comes in contact with mucous membranes, it is commonly used in food products to provide added spice or "heat" (piquancy), usually in the form of spices such as chili powder and paprika. In high concentrations, capsaicin will also cause a burning effect on other sensitive areas, such as skin or eyes. The degree of heat found within a food is often measured on the Scoville scale. Because people enjoy the heat, there has long been a demand for capsaicin-spiced products like curry, chili con carne, and hot sauces such as Tabasco sauce and salsa.
   Section::::Properties.
  
  Section::::Properties.:pH-sensitivity.
  
  In contrast to the TRPV1 (capsaicin) receptor, which is potentiated by low pH, acidic conditions were shown to inhibit the TRPM8 Ca response to menthol and icilin (an agonist of the menthol receptor). It is hypothesized the TRPV1 and TRPM8 receptors act together in response to inflammatory conditions: TRPV1, by proton action, increases the burning sensation of pain, while the acidity inhibits TRPM8 to block the more pleasant sensation of coolness in more dire instances of pain.
  
  Section::::Properties.:Sensitization.
   Although capsaicin creams have been used to treat psoriasis for reduction of itching, a review of six clinical trials involving topical capsaicin for treatment of pruritus concluded there was insufficient evidence of effect.
  
  There is insufficient clinical evidence to determine the role of ingested capsaicin on several human disorders, including obesity, diabetes, cancer and cardiovascular diseases.
  
  Section::::Uses.:Pepper spray and pests.
  
  Capsaicinoids are also an active ingredient in riot control and personal defense pepper spray agents. When the spray comes in contact with skin, especially eyes or mucous membranes, it produces pain and breathing difficulty, discouraging protestors and assailants.
   BULLET::::- Chinese style sauces such as black bean and chili.
  
  Section::::Heat.
  
  The heat, or burning sensation, experienced when consuming hot sauce is caused by capsaicin and related capsaicinoids. The burning sensation is not "real" in the sense of damage being wrought on tissues. The mechanism of action is instead a chemical interaction with the neurological system.
   BULLET::::- Capsaicin: Capsaicin (IUPAC nomenclature 8-methyl-N-vanillyl-"trans"-6-nonenamide) is structurally different from nicotine and the tropanes. It is found in species of the genus "Capsicum", which includes chilies and habaneros and it is the active ingredient that determines the Scoville rating of these spices. The compound is not noticeably toxic to humans. However, it stimulates specific pain receptors in the majority of mammals, specifically those related to the perception of heat in the oral mucosa and other epithelial tissues. When capsaicin comes into contact with these mucosae, it causes a burning sensation little different from a burn caused by fire. Capsaicin affects only mammals, not birds. Pepper seeds can survive the digestive tracts of birds; their fruit becomes brightly coloured once its seeds are mature enough to germinate, thereby attracting the attention of birds that then distribute the seeds. Capsaicin extract is used to make pepper spray, a useful deterrent against aggressive mammals.
   BULLET::::- Sap from certain species of mangrove and agave
  
  BULLET::::- Soluble salts of platinum – "see" platinosis
  
  BULLET::::- Thiomersal – mercury compound used in local antiseptics and in vaccines
  
  BULLET::::- Topical anesthetics – such as pramoxine or diphenhydramine, after prolonged use
  
  BULLET::::- Topical steroid – "see" steroid allergy
  
  BULLET::::- Urushiol – oily coating from plants of Toxicodendron genus – poison ivy, poison oak, and poison sumac. Also found in mango plants, mango skin, cashews, and smoke from burning urushiol-containing plants, which can cause skin as well as severe lung irritation.
  
  Section::::Mechanism.
   Given its irritant nature to mammal tissues, capsaicin is widely used to determine the cough threshold and as a tussive stimulant in clinical research of cough suppressants. Capsaicin is what makes chili peppers spicy, and might explain why workers in factories with these fruits can develop a cough.
   "Mirabilis expansa" yields a large amount of edible stems and storage roots. The roots of some forms if eaten directly can irritate the mucus membranes, and should be sun-dried and boiled before eating to eliminate the irritating substance. Once the root has been exposed to the sun, the astringent, bitter taste is replaced with sweetness. Bolivian forms are more often irritating than Ecuadorian forms.
   TRPA1 can be considered to be one of the most promiscuous TRP ion channels, as it seems to be activated by a large number of noxious chemicals found in many plants, food, cosmetics and pollutants.
  
  Activation of the TRPA1 ion channel by the olive oil phenolic compound oleocanthal appears to be responsible for the pungent or "peppery" sensation in the back of the throat caused by olive oil.
   Although black pepper causes a similar burning sensation, it is caused by a different substance—piperine.
  
  Section::::Cuisine.
  
  "Capsicum" fruits and peppers can be eaten raw or cooked. Those used in cooking are generally varieties of the "C. annuum" and "C. frutescens" species, though a few others are used, as well. They are suitable for stuffing with fillings such as cheese, meat, or rice.
   Early research showed capsaicin to evoke a long-onset current in comparison to other chemical agonists, suggesting the involvement of a significant rate-limiting factor. Subsequent to this, the TRPV1 ion channel has been shown to be a member of the superfamily of TRP ion channels, and as such is now referred to as . There are a number of different TRP ion channels that have been shown to be sensitive to different ranges of temperature and probably are responsible for our range of temperature sensation. Thus, capsaicin does not actually cause a chemical burn, or indeed any direct tissue damage at all, when chili peppers are the source of exposure. The inflammation resulting from exposure to capsaicin is believed to be the result of the body's reaction to nerve excitement. For example, the mode of action of capsaicin in inducing bronchoconstriction is thought to involve stimulation of C fibers culminating in the release of neuropeptides. In essence, the body inflames tissues as if it has undergone a burn or abrasion and the resulting inflammation can cause tissue damage in cases of extreme exposure, as is the case for many substances that cause the body to trigger an inflammatory response.
   BULLET::::- Allicin, the active piquant flavor chemical in uncooked garlic, and to a lesser extent onions (see those articles for discussion of other chemicals in them relating to pungency, and eye irritation)
  
  BULLET::::- Allyl isothiocyanate (also allyl mercaptan), the active piquant chemical in mustard, radishes, horseradish, and wasabi
  
  BULLET::::- Capsazepine, capsaicin antagonist
  
  BULLET::::- Gingerol and shogaol, the active piquant flavor chemicals in ginger
  
  BULLET::::- Iodoresiniferatoxin, an ultrapotent capsaicin antagonist found in "Euphorbia resinifera"
  
  BULLET::::- List of investigational analgesics
  
  BULLET::::- Naga Viper pepper, Bhut Jolokia Pepper, Carolina Reaper, Trinidad Moruga Scorpion; some of the world's most capsaicin-rich fruits
   BULLET::::- In the Beastie Boys song "Intergalactic", the lyrics state, "If you try to knock me you'll get mocked/I'll stir fry you in my wok/Your knees'll start shakin' and your fingers pop/Like a pinch on the neck of Mr. Spock".
  
  Section::::Death grip.
  
raw_presuppositions: Spicy foods hurt our mouths.
raw_corrections: Spicy food does not hurt your mouth, but capsicin binds to receptors in our mouth that creates the illusion of pain.