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Colorless organic compound (alkaloid) in plants like paprika (Chilli, pepperoni). It has an antibacterial and fungicidal Effect and thus has a preserving effect. Capsaicinoids only exercise in mammals by acting on specific ones receptors in the mouth a heat or sharpness stimulus, and are actually not a taste, but trigeminal Pain sensation. In 2010, Chinese researchers were able to demonstrate in studies on rats that capsaicin has a relaxing effect on the blood vessels and thus lowers blood pressure. The has a similar effect pepper contained substance piperine, Both substances are often found in red wines. See also under taste, as well as regarding wine address under sharp (hot) and peppery,

Capsaicin - bell pepper and chilli / chilli

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