Dental researchers study pain killing effect of hot chilli peppers
Researchers from the University of Texas Dental School have discovered a possible connection between hot chilli peppers and pain control.
The study has found a link between the substance produced naturally in the body and the capsaicin element of hot chilli peppers; capsaicin is the ingredient that makes the chilli taste hot. When the body is injured or hurt it releases a fatty acid known as oxidized linoleic acid metabolites; this causes the individual to experience pain, which is felt through receptors.
Researchers are working on the notion that if the production of this substance was somehow blocked the patient would feel no pain. The research team trialled mice in a laboratory setting and found that when the gene for receptors was removed, the mice had no reaction to the capsaicin. Based on this idea, scientists are now trying to manufacture a medication that will block pain by means of blocking the receptors.
Dr Kenneth Hargreaves, a senior researcher at the University of Texas Dental School believes the study is a “major breakthrough” in understanding how pain works and will be instrumental in developing new methods to deal with pain in the future. Dr Hargreaves hopes that the research can be used to develop new medications, which can be used to ease chronic pain associated with long-term illnesses including arthritis and cancer.
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