Overview of Chilies and Their Impact
Context:
Food safety authorities in Denmark have issued a recall for three varieties of spicy instant noodles from South Korea due to potential “acute poisoning” risks.
More on news:
- The Food Administration states that the noodles contain excessively high levels of capsaicin.
- This elevated capsaicin content is deemed hazardous to health.
- Children are particularly at risk due to the potent capsaicin levels.
- Capsaicin is the compound responsible for the spicy heat found in chilli peppers.
Taxonomy of Chili:
- Scientific Name: Capsicum annuum
- Common Name: Peppers
- Kingdom: Plantae
- Division: Magnoliophyta
- Order: Solanales
- Family: Solanaceae
- Genus: Capsicum
- Species: annuum
- Description: Capsicum is a genus of flowering plants in the Solanaceae family, native to the Americas and cultivated globally.
- Characteristics: Various species of Capsicum produce fruits with different levels of pungency, used both as vegetables and spices.
- Spices were historically used more in hotter climates due to quicker food spoilage, with Native Americans using chilis for flavour and preservation.
Capsaicin and TRPV1 Receptors:
- Capsaicin is mainly found in the placenta of Capsicum genus chilli peppers.
- introduced globally by Christopher Columbus from South and Central America.
- It binds to TRPV1 receptors in the human nose, mouth, skin, and internal organs.
- These receptors normally detect temperature changes, leading to sensations of heat and pain.
- Capsaicin deceives these receptors into responding as if there’s a temperature rise, creating a burning sensation in the brain without actual heat.
- Physiological Responses: The brain interprets sensation as heat, prompting reactions such as sweating and a flushed face.
- Capillaries near the skin surface dilate to release heat more effectively.
- Ingesting capsaicin can cause gut cramps and diarrhoea, as the body attempts to expel the perceived heat.
Evolutionary Advantages:
- Research showed that birds, lacking TRPV1 receptors, avoid chilies, while mammals like rodents consume them readily.
- Birds act as effective seed dispersers for chilies, aiding in their propagation through intact seed dispersal.
- Capsaicin protects chilli plants against fungi and insects.
- Production of capsaicin requires significant plant resources like nitrogen and water, making spicy chilies vulnerable to droughts.
Medicinal Value:
Cautionary Notes on Capsaicin and Spicy Foods:
- High concentrations of capsaicin cause heartburn, gastrointestinal pain, and diarrhoea.
- Long-term consumption may lead to chronic gastrointestinal issues.
- Consumption of spicy noodles among children and teenagers is risky.
Do you Know?
Ideal conditions for Chilli Cultivation:
- Climate: Thrives in warm and humid conditions; dry weather enhances fruit maturation.
- Temperature: Ideal range is 20-25°C.
- Rainfall: Heavy rainfall can hinder fruit set and cause rot in high humidity.
- Frost: Cannot tolerate frost.
- Soil: Prefers well-drained, loamy soil rich in organic matter with a pH of 6.5-7.5.
- Andhra Pradesh, Telangana and Madhya Pradesh are the leading producers of chilies in India.
