#048

This week, Melissa and Jam dive into spiciness. What is it? Is it a flavor? Is it a feeling? Is it both? Is it more? Why can some people handle more than others? Does spiciness have any benefits?

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References from this episode

https://www.sciencedirect.com/topics/pharmacology-toxicology-and-pharmaceutical-science/vanilloids
Solomon’s Organic Chemistry 11th edition
Analogues of Capsaicin with Agonist Activity as Novel Analgesic agents; Structure-Activity Studies 2. The Amide Bond “B-Reigion” byWalpole et. al
Similarities and Differences in the Structure−Activity Relationships of Capsaicin and Resiniferatoxin Analogues by Walpole et. al
Detailed Analysis of the Binding Mode of Vanilloids to Transient Receptor Potential Vanilloid Type I (TRPV1) by a Mutational and Computational Study by Ohbuchi et. al
The Art and Science of Organic andNatural Products Synthesis - by Nicolau et. al
https://www.acs.org/content/acs/en/pressroom/reactions/videos/2015/why-are-hot-peppers-hot-and-how-milk-helps.html

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