Turkish doctors have first recorded the development of a sudden accelerated heart rate due to spicy food. This was reported in an article published in the Journal of Emergency Medicine (EJEM). According to scientists, the attack came from Kapsaitsin, an active substance, which gives the chili pepper to spicy properties.
The study describes the 48-year-old patient, which has repeatedly applied to the ambulance, after eating very spicy food. Each episode was accompanied by a very accelerated heartache, more than 200 boasts, anxiety and sweating. The ESG has registered a minute with a frequency of 215 smold tachycardia, which was stopped only by the rapid intravenous intravenous injecting adenosin.
Caffeine, alcohol, stress and other standard irritating factors have been ruled out. Comprehensive research has not disclosed any heart structural anomaly. However, the patient's food diary has clearly shown the connection between spicy food and attacks, which implies the direct impact of Kapsaitsin.
To date, Kapsayin was considered potentially useful for the cardiovascular system. Its effect was related to the reduction of vessels. However, in this case, it is apparently activated by TRPv1 and TRPv4 receptors involved in the settlement of the autonomous nervous system and the electrophysiology of the heart.
Scientists believe that some people can be a congenital sensitive to Kapsaitsin. This reaction to spicy food can occur due to the individual features of TRP receptors. They provide sensitivity to a wide range of physical and chemical stimuli, such as light, pressure and temperature.
Translation of: Euromedia24.com
