Can spicy food kill bacteria?
chilies They are used for many dishes. While some spicy people Food If you get heartburn, you can’t imagine other foods without a certain “fire.” But is it really true about spicy food? antibacterial plays?
Some people associate quite negative experiences with eating spicy foods. Others, however, swear by the positive health effects of eating such dishes. These really exist. But can spicy food also kill pathogens?
Capsaicinoids are responsible for sharpness
Chili peppers are also being used more and more frequently in Germany to flavor dishes. Even chocolate is refined with it. Chili varieties differ in color, size, aroma and, above all, in their spiciness.
As the Baden-Württemberg State Nutrition Center explains on its website, so-called capsaicinoids are responsible for the spiciness of chillies. This also includes capsaicin, which makes up between two-thirds and three-quarters of the total capsaicinoid content.
Capsaicin stimulates the nerves of the oral mucosa, which are responsible for the perception of heat and pain stimuli. People perceive this as sharpness and as a burning sensation. Our body reacts to this stimulus with an increase in blood flow (sensation of heat) and with sweating.
Beneficial properties for the organism.
According to a recent report from the Federal Center for Nutrition (BZfE), studies show that capsaicin has positive properties for the body.
For example, it ensures the release of endorphins (“happy hormones”). Capsaicin also helps with indigestion because it stimulates salivation and the secretion of gastric juices.
However, capsaicin does not have the germ-inhibiting effect that is often claimed. According to experts, the concentration of active ingredient is usually not enough to kill bacteria with normal chili consumption.
Too much can be unhealthy
Simply eating more is also not a good idea. The Federal Institute for Risk Assessment (BfR) advises that excessive consumption of chili peppers or chili preparations can cause serious health problems. (BfR; PDF)
In the case of the undesirable effects described, such as mucosal irritation, nausea, vomiting or high blood pressure, it is unknown what dose of capsaicinoids those affected have ingested.
Spicy food is not the only “health producer”, says Harald Seitz, nutritionist at the BZfE. (ad)
Author and source of information
This text corresponds to the specifications of the specialized medical literature, medical guidelines and current studies and has been reviewed by medical professionals.
This article contains general advice only and should not be used for self-diagnosis or treatment. It cannot replace a visit to the doctor.