In order for the body to perceive things like temperature, and even flavor, certain “receptors” must be present. These are essentially proteins encoded by genes that react in a specific way to certain stimuli. The capsaicin receptor, better known as the transient receptor potential cation channel subfamily V member 1, or TrpV1, is responsible for activating in the presence of “noxious” heat.
What Does the Capsaicin Receptor Do?
The capsaicin receptor is responsible for many things, but it is primarily concerned with heat levels. The receptor activates in situations where the ambient temperature might rise to 109 degrees F (although it can at times activate at room temperature), and helps to regulate the temperature of your body. It reacts to capsaicin due to the phytochemical’s creation of “heat” – chemical heat in this instance, rather than an actual increase in ambient temperature.
Why Does the Capsaicin Receptor Matter?
So, the capsaicin receptor is responsible for regulating body temperature, but how does that relate to the use of the phytochemical as a pain reliever? It’s actually all tied together. Like most other aspects of the human body, it’s all interconnected.
Essentially, when the receptor is activated by the presence of stimuli (such as high temperatures), there is an immediate uptick in sensitivity. Think of this as your body’s way of warning you that you’re in a dangerous situation. You become more sensitive to heat – thus, the burning sensation in your mouth when eating a hot pepper. However, this is not the most important thing to do with exposure to capsaicin.
If exposure is prolonged, sensitization will eventually decrease. That means the longer you’re exposed to the stimuli, the less you’ll notice it. This seems to be one of the secrets to how capsaicin is able to relieve pain. It essentially desensitizes the capsaicin receptor, reducing your body’s perception of pain.
Think of it this way – you eat a hot pepper. Immediately, your mouth feels hot. Your body will start to sweat, as well. This is due to the reaction of the capsaicin receptor and its effect on your body’s cooling ability. Essentially, the perception of heat is telling your nervous system that it needs to cool things down. However, if you eat another pepper, and then another, you eventually stop feeling the heat quite so much, and the sweating will stop. This is desensitization.
How This Affects Pain Perception
The effects of capsaicin on the human body go far beyond merely tasting the spiciness of a pepper. When applied topically, it can have profound effects on your pain levels. Numerous creams and patches on the market rely on this action, and it’s actually pretty similar to the way your body reacts when capsaicin is consumed orally. On the first application of the cream, your skin will feel tingly or you may experience a mild burning sensation. However, as you continue to use the cream or patch, that sensation fades, and the pain you’re experiencing does as well.