Too Hot Isn’t Healthy - Foods with very high capsaicin concentrations can damage health - BfR Opinion No. 053/2011 of 18 October 2011
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چکیده
Capsaicinoids are responsible for the sharp, burning taste of certain fruits used as spices or vegetables, such as capsicum or chilli peppers. Capsaicinoids are e.g. capsaicin, dihydrocapsaicin and nordihydrocapsaicin. Capsaicin usually accounts for two-thirds to threequarters of the total capsaicinoid content. Because extremely hot spicy sauces with high to very high capsaicinoid concentrations, are on the market in Germany too, the Federal Institute for Risk Assessment (BfR) has assessed the health risk posed by foods of this kind.
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