The Neuroscience of Why Spicy Foods Can Make Us Feel Great – or Terrible
The Neuroscience of Why Spicy Foods Can Make Us Feel Great – or Terrible
Chili peppers contain a chemical compound called capsaicin that activates pain receptors in the mouth. But why do we perceive it as hot? WSJ’s Daniela Hernandez explains the neuroscience behind our subjective and physical experience of spicy food. Photo illustration: David Fang
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Daniela Hernandez
Daniela Hernandez extends her health and science reporting to cover a variety of relevant subjects from Covid-19 to climate change.
