Quote:
Originally Posted by M.D. Holloway
The heat is created by the cleaving of the sulfur bonds of the proteins in your mouth. Inflammation ensues...
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What source says that? There isn't anything on the molecule that would reduce disulfides - it is binding a receptor protein that depolarizes the membrane.
Quote:
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"Capsaicin produces pain by selectively activating polymodal nociceptive neurons. This involves a membrane depolarization and the opening of a unique, cation-selective, ion channel which can be blocked by ruthenium red. The capsaicin-induced activation is mediated by a specific membrane receptor which can be selectively and competitively antagonised by capsazepine. Repetitive administrations of capsaicin produces a desensitization and an inactivation of sensory neurons. Several mechanisms are involved. These include receptor inactivation, block of voltage activated calcium channels, intracellular accumulation of ions leading to osmotic changes and activation of proteolytic enzyme processes."
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Unless the last reference is to a reductase or thioredoxin (which aren't really proteolytic).