Cosnumption of milk or sour cream alleviates burning sensation from chili pepper because Capsaicin is a lipophilic compound easily washed away by milk fat Milk proteins inhibit TRPV1 receptors Capsaicin mixing with milk produces a new compound that induces numbing sensation Capsaicin chemically react with water giving it a stronger burning sensation Capsaicin is unstable and is quickly degraded by the milk enzymes
Cosnumption of milk or sour cream alleviates burning sensation from chili pepper because Capsaicin is a lipophilic compound easily washed away by milk fat Milk proteins inhibit TRPV1 receptors Capsaicin mixing with milk produces a new compound that induces numbing sensation Capsaicin chemically react with water giving it a stronger burning sensation Capsaicin is unstable and is quickly degraded by the milk enzymes
Human Anatomy & Physiology (11th Edition)
11th Edition
ISBN:9780134580999
Author:Elaine N. Marieb, Katja N. Hoehn
Publisher:Elaine N. Marieb, Katja N. Hoehn
Chapter1: The Human Body: An Orientation
Section: Chapter Questions
Problem 1RQ: The correct sequence of levels forming the structural hierarchy is A. (a) organ, organ system,...
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