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The mode of action in humans is different for both

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causing a physical dependence, but because of the euphoric feeling they give. The mode of action in humans is different for both substances. The active ingredient in chili peppers, capsaicinoids, bind with nociceptors in the lips, mouth, and throat that detect heat. These receptors send a signal of burning to the brain, and the body ’s natural cooling defense kicks in (sweat, runny nose, watery eyes). Capsaicin in chili peppers has been scientifically proven to release excessive levels of the endorphin, dopamine. Absinthe was very popular with the creatives, writers, poets and painters for its supposed ability to improve sensory perception, cognitive and creative abilities. The psychoactive component of absinthe, thujone, comes from wormwood oil. Thujone blocks chemical signals that control nerve impulses from reaching the brain, resulting in overworked nerve impulses causing hallucinations. Some scientists think that the carbonyl group in thujone binds to the same receptor as the hydroxyl group in THC, although studies are inconclusive. The effects of absinthe have no scientific proof and remains a mystery. Absinthe has been historically demonized by the wine industry and now made illegal, where chili peppers have not experienced any sort of backlash or government regulation. It does not seem likely that we will be able to experience the mystery of absinthe, but I will sure be adding more peppers to my cooking. References Marcone, M. (2016). Psychopharmacology of Legal Psychoactive Food . (2 ed.). Toronto, ON: Nelson Education Ltd.
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  • Fall '19
  • Chili pepper, Scoville scale, Black pepper, Altered state of consciousness, Capsaicin, Psychopharmacology of Legal Psychoactive Food.

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