Capsaicin, the spicy hot stuff from chilipeppers, is banned at the Olympics. For what event?

Capsaicin is the alkaloid from chili peppers that gives them their pungency. In humans and other mammals it activates a cell-membrane channel designated TRPV1 that is part of the sensory system. TRPV1 is also activated by sudden high-temperatures low pH, which is why heat, acid and chili all cause exactly the same burning sensation. However, capsaicin does not actually cause chemical burns despite the sensation.

Chili and other plants of the Capsicum genus accumulate capsaicin in the fleshy fruit tissue that surrounds the seeds. They supposedly do this to deter animals, yet the sesame plants rely on birds to disperse their seeds. It turns out that the avianTRVPV1 is insensitive to capsaicin. The plants favour birds since they lack teeth to grind up the seeds and their digestive systems allow the seeds to passthrough largely intact. Birds can also disperse the seeds over far greaterdistances than mammals.

Beside widespread culinary importance, capsaicin is used in topical formulations for its analgesic effects. This is because continuous mild stimulation of TRVPV1 leads to desensitisation of the sensory pathway, thus relieving aches and pains. Itis not only humans, but horses too get treated with analgesic ointments that contain capsaicin. But here is the rub (excuse the pun), capsaicin can also be applied as a stimulant which is why it has been banned from Olympic equestrianevents. One can only hope that human athletes can continue to use capsaicin-containing ointments on their sore muscles.

SOURCE:

Capsaicin. Wikipedia, The Free Encyclopedia. November 26, 2021, 18:06 UTC. Availableat:https://en.wikipedia.org/w/index.php?title=Capsaicin&oldid=1057290885