RE: [CH] Capsaicin In The News
Riley J. McIntire (Riley@ChileGarden.com)
Wed, 21 May 2008 11:00:45 -0700
Tue 5/20/2008 7:49 PM spake thusly on Tuesday, May 20, 2008 7:49 PM:
> Here is a couple of recent capsaicin science articles from my science
> friend. Somebody may find them of interest.
>
> Pain Free Without Numbness: Substance Combination With Chili Peppers
> http://www.sciencedaily.com/releases/2008/05/080516112459.htm
'There is, however, one disadvantage of this current strategy, said Woolf.
Capsaicin activates the sensors for pain and heat. “Thus, people’s mouths
seem to burn when eating very spicy food,” he said. “To use the pain killing
combination in patients, another way of opening the channel must be found to
allow the QX314 into the cell without capsaicin causing its typical painful
heat sensation until the QX314 gets into the cell and then kills the pain,”
commented Woolf.'
Sigh. If it ain't broke, don't fix it.
Funny. The next article starts with another Trumanism: ScienceDaily (May 8,
2008) — If you can’t stand the heat, get out of the kitchen and into the
lab – chemists can now use carbon nanotubes to judge the heat of chilli
sauces.
Riley
--
"To be interested in the changing seasons is a
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