When you eat chillis?!
Answers: what temperature does your mouth rise to? I would prefer answers in degrees Celsius or Farenheit but I will accept other qualitative measurements too.
Alex is pretty much right so I gave a thumb up. Actually there is a slight rise in surface temp. because chillis can cause dialation of the capillaries, theis results in a very slight rise in temp. How much? I don't know of any research but am sure it very, very slight. By the way, this is why they can make you feel cooler in hot weather. The increased blood flow to the skin helps radiate more heat. Ever notice that the spicest foods come from warm climates?
I am a chilli head and have been for years. I am always interested any any chilli info. Was one of the earliest subscribers to Chilli Pepper magazine years ago before it became more of a travel magazine.
Everyday. Temperature stays the same.
http://en.wikipedia.org/wiki/Chili_peppe...
The substances that gives chili peppers their intensity when ingested or applied topically are capsaicin (8-methyl-N-vanillyl-6-nonenamide) and several related chemicals, collectively called capsaicinoids. Capsaicin is the primary ingredient in pepper spray.
When consumed, capsaicinoids bind with pain receptors in the mouth and throat that are normally responsible for sensing heat. Once activated by the capsaicinoids, these receptors send a message to the brain that the person has consumed something hot. The brain responds to the burning sensation by raising the heart rate, increasing perspiration and releasing the body's natural painkilling chemical, endorphin.
AND..
What Harvard Medical School researchers seem to have con-cluded is as follows:1. When chili peppers activate certain nerve receptors, thisactivation is also responsible for a burning sensation associatedwith inflammation, tissue damage and “arthritis.”2. When inflammation occurs, a “p38” molecule switches on.This is an intracellular signaling molecule which causes a “cascade”of enzymes to increase the amount of heat that passes through aprotein known as “TRPV 1,” sometimes called the “ion-channelprotein.” It is also sometimes called the “chili pepper receptor.”3. The “chili pepper receptor” is very sensitive to capsaicin.Capsaicin causes chili peppers to feel “hot.”4. Regulation of the chili pepper receptor was not expected,according to Harvard anesthesia researcher professor Clifford Woolfas large increases in the amount of receptor from increasing inflam-mation does not change production of mRNA. However, “The geneitself is not being changed, the mRNA that is being translated is.”5. Dr. Woolf may perform further research in using p38 inhibi-tors for treatment of inflammation and accompanying pain.
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Did we not just answer this question, or a similar one? The temperature does NOT rise in your mouth when you eat chillis! Do you have a chilli fetish?