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Capsaicin

Colourless organic compound (alkaloid) in plants such as peppers (chilli, pepperoni). It has an antibacterial and fungicidal effect and thus has a preservative effect. Capsaicinoids only exert a heat or sharpening stimulus in mammals by acting on specific receptors in the oral cavity, and are actually not a taste sensation but a trigeminal pain sensation. In 2010, Chinese researchers were able to prove through studies on rats that capsaicin has a relaxing effect on the blood vessels and thus lowers blood pressure. The substance piperine contained in pepper has a similar effect. Both substances are often present in red wines. See also under taste, as well as under hot (hot) and peppery with regard to the wine's appeal.

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