Prayagraj: In the background of the fact that Nobel Committee 2021. has been awarded Nobel Prize in Physiology and Medicine To Ardem Patapoutian and David Julius, two American scientists for discovering the molecular basis for our ability to sense temperature and touch, this Nobel Award-winning research on capsaicin is indirectly related Allahabad University.
In their research, scientists have used capsaicin, a pungent substance present in chili peppers, to understand their study on pain receptors. The Nobel Committee recognized the importance of capsaicin and awarded him the 2021 Nobel Prize in Physiology and Medicine for his fundamental discoveries on the pain and temperature sensing mechanisms of living systems based on the action of the chemical capsaicin.
Along the same lines, a research team led by Professor SI Rizvi in the Department of Biochemistry here has been engaged in understanding the non-neuronal effects of capsaicin for the past 15 years. This research group has published a large number of research papers on the physiological and biochemical effects of capsaicin.
Speaking on these studies, Professor Rizvi said that capsaicin is a very interesting molecule, which gives the ‘hot taste’ to chillies.
“It binds to the same nerve endings on the skin that also sense pain and the sensation of temperature. When capsaicin binds to these nerve endings, called nociceptors, the nerve is activated and we feel a ‘warm’ feeling. However, when capsaicin binds to nociceptors or pain receptors for a long period of time, the nerve becomes insensitive or numb,” he explained.
This property of capsaicin to numb the nerves that sense pain opens up the possibilities of using this pungent compound to reduce pain. It is also a common observation that food tastes hotter at higher temperatures. This is because the effect of capsaicin is amplified by warmer temperatures, Professor Rizvi explained.
research Group Allahabad University Engaged in research on the effects of capsaicin on cell membranes. “We have discovered a new dimension focused on the question of why people in hot climate regions tend to eat more chillies,” he said.
In their research, scientists have used capsaicin, a pungent substance present in chili peppers, to understand their study on pain receptors. The Nobel Committee recognized the importance of capsaicin and awarded him the 2021 Nobel Prize in Physiology and Medicine for his fundamental discoveries on the pain and temperature sensing mechanisms of living systems based on the action of the chemical capsaicin.
Along the same lines, a research team led by Professor SI Rizvi in the Department of Biochemistry here has been engaged in understanding the non-neuronal effects of capsaicin for the past 15 years. This research group has published a large number of research papers on the physiological and biochemical effects of capsaicin.
Speaking on these studies, Professor Rizvi said that capsaicin is a very interesting molecule, which gives the ‘hot taste’ to chillies.
“It binds to the same nerve endings on the skin that also sense pain and the sensation of temperature. When capsaicin binds to these nerve endings, called nociceptors, the nerve is activated and we feel a ‘warm’ feeling. However, when capsaicin binds to nociceptors or pain receptors for a long period of time, the nerve becomes insensitive or numb,” he explained.
This property of capsaicin to numb the nerves that sense pain opens up the possibilities of using this pungent compound to reduce pain. It is also a common observation that food tastes hotter at higher temperatures. This is because the effect of capsaicin is amplified by warmer temperatures, Professor Rizvi explained.
research Group Allahabad University Engaged in research on the effects of capsaicin on cell membranes. “We have discovered a new dimension focused on the question of why people in hot climate regions tend to eat more chillies,” he said.
.