A: Spicy food tolerance comes from a physical change in how some of the body's
pain receptors react to capsaicin, the molecule responsible for the «hot» in spicy peppers and foods flavored with them.
Not exact matches
(This happens because, through a weird evolutionary quirk, certain
pain receptors in our nerve endings
react to capsaicin in the same way they
react to heat.)
In 2016, the Kruse lab determined the structure of Sigma 1, an unusual
receptor that cross
reacts with many drugs and has been linked to neurodegenerative diseases, addiction and
pain.
Menthol in peppermint
reacts with cold
receptors in the mouth, cooling it and relieving
pain.