The capsaicin present in hot pepper, cayenne, Dijon mustard, chili, Tabasco and paprika, among other substances, stimulates the heat and pain receptors of the epidermis, thus causing a more intense blood supply and a strong sensation. burning in the mouth.
In the 1990s, scientists began to wonder why many birds eat different varieties of chili pepper without reacting to the pungent taste (painful for many) produced by a substance called capsaicin. Anna Pidgeon, University of Wisconsin-Madison ...
Danni Büchner is invited to Sam Dylan's Halloween party. But the "Goodbye Germany" emigrant has no desire for many other party guests. And find clear words.
