Author(s)

Curtis H. Breville

Thornton, Colorado USA.

The pain experienced when eating spicy foods such as peppers, wasabi, horseradish, or spicy mustard come from particular natural compounds binding to specific receptors in our mouth on nerve endings communicating with the sensory cortex. When concentrated, compounds humulene and myrcene, both existent in different ratios in varieties of hops (Humulus lupulus), bind to the TRPM8 receptor. While bound to this receptor at the same time as either capsaicin is bound to the TRPV1 receptor or allyl isothiocyanate (AITC) is bound to the TRPA1 receptor, the pain from the TRPV1 and TRPA1 is severely reduced or eliminated. Test subjects have volunteered to test the efficacy of the humulene & myrcene concentrate through both formalized controlled environment experiments as well as informal field sample efficacy demonstrations on social media.

TRPM8, TRPV1, TRPA1, Humulene, Myrcene, Capsaicin, Allyl Isothiocyanate, Sensation, Hops, Spice, Cooling, Burning

Breville, C. (2024) Chemesthesis Pain Reduction from Capsaicin and/or Allyl Isothiocyanate (AITC) When Introducing Humulene and Myrcene. Open Access Library Journal, 11, 1-7. doi: 10.4236/oalib.1111124.