Capsaicin

Denmark has recently banned noodles with high capsaicin content due to its potential to cause sweating, nausea, and gastrointestinal discomfort, although serious long-term health effects are minimal.

About Capsaicin:

• Capsaicin is the chemical compound responsible for the heat sensation in chili peppers and serves as a secondary metabolite to deter mammals and fungi from consumption.
• It binds to the TRPV1 protein in sensory nerves, primarily in the digestive system, nose, and skin, causing a burning sensation.
• Capsaicin is valued for its properties to relieve pain and has antioxidant, anti-obesity, and anti-inflammation benefits.