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Colorless organic compound (alkaloid) in plants like paprika (Chili, pepperoni). She has an antibacterial and fungicidal Effect and thus has a conservative effect. Capsaicinoids are only effective in mammals by acting on specific receptors in the mouth a heat or Schärfereiz from, and are actually not a taste, but trigeminal Pain sensation. In 2010, Chinese researchers showed through studies in rats that capsaicin has a relaxing effect on the blood vessels and thus lowers blood pressure. A similar effect has the in the pepper contained substance piperine, Both substances are often present in red wines. See also below taste, as well as regarding wine address under sharp (hot) and peppery,

Capsaicin - peppers and peppers / chili

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