Research from the University of California found that capsaicin can turn white fat (the bad kind) into brown fat (the good ...

But there's no real heat in a pepper. So, what's going on? It's all about a chemical compound in peppers called capsaicin. Capsaicin binds to pain receptors on our nerves called TRPV1. Normally ...

remove all the white pith and all of the seeds. Wear gloves when working with any type of hot peppers. Never accidentally touch your eyes. Capsaicin is hydrophobic so it repels and is repelled by ...

What do humans and an Asian tree shrew have in common? We are the only two mammals known to tolerate the burn of capsaicin – the active chemical compound responsible for making chilli peppers ...

Binshtok et al. theorized that it could be possible to exploit the transient receptor potential vanilloid type 1 (TRPV1) channel, which is sensitive to noxious heat and capsaicin, to selectively ...