This five-year-old white male was being disciplined for lying. His foster mother stated that she meant to shake a few grains of pepper onto his tongue.
She removed the cap of the pepper shaker, and as she had the container poised above his mouth, he allegedly struck her arm with his, causing a large bolus of pepper to go into his mouth. He became rapidly dyspneic, and 5 min after the incident, emergency medical personnel observed him to take a few breaths and become apneic.
On laryngoscopic examination, clumps of pepper and mucus were seen. A tracheostomy was performed. The trachea was found to be obstructed with masses of admixed pepper and mucus.
Upon arrival to an emergency room he was pulseless and apneic, and he was pronounced dead about 1 h after the inhalation of the pepper. Homicidal asphyxia by pepper aspiration by S.
Three children, aged 3, 5, and 7, were repeatedly disciplined over a period of months in the following manner.
If the child spit the pepper out, swallowed it, or vomited before the time expired, he was given a fresh pepper and the timer was reset. Liquid dishwashing detergent or tabasco sauce was given in a similar manner.
Interviews of the children revealed that the jalapeno peppers and tabasco sauce burned their mouth, throat and stomach, and in some instances, caused burning at the anus during passage of the stool. The children cried at night from residual pain.
Vomiting and diarrhea occurred as a result of some of the mistreatments. Capsicum and capsaicin—a review: case report of the use of hot peppers in child abuse by R. Tominack and D. But, it also gets activated by capsaicin and resiniferatoxin — or rather, by vanilloid sections on these substances hence, why it is a vanilloid receptor.
By now, it is known that this receptor actually gets activated by various sensory inputs. These include temperatures above 43C, sour pH, irritant chemicals like capsaicin , and more. Supposedly, it even gets irritated by small air pollution particles, the in famous pm2. Rather, the threshold for a signal from it is lowered to surrounding temperatures of 36C… human body temperature. There is probably a relationship between this interplay of capsaicin, temperature, and pain in how spicy foods feel.
That is, maybe this is the reason why spicy dishes that are cold can feel somewhat warm, and hot dishes that are spicy feel rather spicier and hotter than they are. To explain how all that leads to coughing, we need to remember that TRPV1 receptors lie all the way into the lungs. Yup, coughing.
While cooking with chilli, capsaicin apparently gets into the air. Between heat and probably especially well in the mix with cooking oil, that should work particularly well. In fact, the role of TRPV1 in inflammation appears to be such that turning off this receptor leads to fewer negative health issues and longer lifespans — at least in mice. There is a reason why people in Hunan love to cook outside on a balcony or, at the very least, in a kitchen that is well-ventilated to the outside and safely away from the other rooms, not part of a closed apartment!
The mean age was Subjects were without history of pulmonary disease, recent within 4 weeks suggestive symptoms, respiratory tract infection and seasonal allergies. Subjects did not take any regular medication. Subjects underwent the sensitivity tests on four successive days at am. Each of the four days was assigned to the capsaicin cough sensitivity test, the capsaicin oral chemethesis test, the capsiate cough sensitivity test, or the capsiate oral chemesthesis test.
The order of the four tests was randomly decided using a computer program. The day before the start of the test and during the four days, subjects were prohibited from taking any capsinoids in meals or beverages. In order to ensure subjects avoid consumption of capsinoids during meals, various foods and dishes that contain them were explained to the subjects.
Cough reflex sensitivities to capsaicin and capsiate were measured on different days using the modification of the method by Fujimura and colleagues [ 8 ]. This solution was diluted with physiological saline to make testing solutions starting at a concentration of 0.
Harvested chili peppers CH sweet were washed and dried. Then the crude oil was extracted from the dried chili peppers using n-hexane. The crude oil was refined by the distillation and the column chromatography. Finally, in order to adjust the concentration, the refined oil was diluted with medium-chain triglyceride. The rest of the extract solution was mainly caprylic acid. Capsaicin was less than 0.
Capsiate was diluted from the original extract solution every time just before the sensitivity test. Each subject inhaled a control solution of physiological saline followed by a progressively increasing concentration of capsaicin or capsiate solution.
Solutions were inhaled for 15 s every 60 s, by tidal mouth-breathing, while wearing a nose-clip from a Bennett twin nebulizer cc; Puritam-Bennett Co. Increasing concentrations were inhaled until five or more coughs were elicited. The nebulizer output was 0. The cough reflex sensitivities to capsaicin and capsiate were defined as the lowest concentration of capsaicin or capsiate that elicited five or more coughs C5. Chemesthesis to capsaicin and capsiate was measured with a modification of the semi-quantitative clinical gustometry using a filter-paper disc, which is routinely used for the evaluation of dysgeusia in a clinical setting [ 19 ].
Again, chemesthesis to capsaicin and capsiate were measured on different days. The testing solutions were prepared for both capsaicin and capsiate in the same way as the cough reflex sensitivity measurements, but distilled water was used instead of physiological saline.
A droplet of each testing solution was added to the filter paper disc 8 mm diameter , and then the disc was placed on the left side of the tongue 2 cm from the tip i. The filter discs with the progressively increasing concentrations of capsaicin or capsiate were applied every 5 min, and the subject was asked to gargle with distilled water during the interval.
Because irritant sensations take longer than classical tastes, subjects were instructed to wait 10 s before making a conclusion on their chemesthesis [ 16 ]. The chemesthesis to capsaicin and capsiate were defined as the lowest concentration of capsaicin or capsiate that elicited a pungent or burning sensation for the subject.
Although capsinoids have the possibility to elicit bitterness, the subject was asked to ignore the bitterness [ 20 ]. Comparisons between each threshold concentration in differential stimuli were performed by a paired t-test. Comparisons between the sensitivities in males and females were performed by the Mann-Whitney test. The correlations between each threshold concentration in differential stimuli were estimated by Pearson's correlation coefficient. Both cough reflex sensitivities and oral chemesthesis tests were performed without any unpleasant feelings or side effects after the tests for all subjects.
The mean threshold concentration to induce cough log C 5 value was significantly greater in capsiate 2. The mean threshold concentration to induce oral chemesthesis by capsiate 2. These results suggest that cough reflex and pungent sensation are induced by stimulation of TRPV1 in each responsible organ. Correlations between capsaicin- and capsiate-induced cough reflex sensitivities A , and between capsaicin- and capsiate-induced oral chemesthesis sensitivities B.
The solid lines represent regression lines. These results suggest that the same TRPV1 stimulation induce differential strength of sensation according to the organs within individuals. However, in oral chemesthesis, there were no significant differences between males and females for both capsaicin and capsiate. P-values are comparisons between males and females in each variable by the Mann-Whitney test.
In this study, no significant relationship between cough reflex sensitivity and oral chemesthesis to capsinoids within individuals was found. The cough reflex to TRPV1 stimulations are less sensitive in males than in females whereas there was no significant gender difference in the oral chemesthesis to capsinoids.
Here we showed that the usefulness of capsinoids with respect to both their action as a tussigen and the capability to evoke oral chemesthesis. A strong correlation between the threshold concentrations between capsaicin- and capsiate-induced cough was found. Similarly, the threshold concentrations between capsaicin- and capsiate-induced oral chemesthesis significantly correlated. In both sensations, capsiate required a much higher concentration than capsaicin. The intragastric administration of capsiate increases adrenalin secretion and oxygen consumption in mice [ 21 , 22 ].
These studies suggest that capsiate shares biological activities with capsaicin in spite of very weak pungency. However, the reasons for the weak pungency of capsiate are not clear. Iida and colleagues speculated that less accessibility of capsiate to nociceptors due to its lipophilicity might contribute to the weak pungency [ 12 ].
In our studies, the difference in threshold concentration between capsiate and capsaicin are greater in cough reflex sensitivity than oral chemesthesis. This may reflect lower accessibility to TRPV1 responsible for cough reflex than that for oral chemesthesis.
Individual variations in cough reflex sensitivities were shown in the cough challenge test even in healthy subjects. The variation exists regardless of methods of cough challenge and tussive stimulants.
Cough reflex is reportedly less sensitive in men than women [ 8 , 9 ]. Although oral chemesthesis also exhibits variability, a gender difference has not been investigated as far as we know. In our study, the gender difference in cough reflex sensitivities is consistent with previous observations, suggesting methodological appropriateness even with capsiate.
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