This Antioxidant “Wakes Up The Brain” Similar To Exercise & It Has A Surprising Reason Why by mindbodygreen

 Your competent? doctor needs to get human testing going on this to see if this would cure the brain fog stroke survivors get. Can't do that; GET THAT PERSON FIRED!

Your competent? doctor already had you consuming this Szechuan pepper (March 2020)that sends the equivalent of 50 light taps to the brain per second. 

This sensory nutrition is probably the same effect

This Antioxidant “Wakes Up The Brain” Similar To Exercise & It Has A Surprising Reason Why

Our Brain Loves Bubbles: CO2 Stimulates All Five Senses

 Wouldn't this then be an important stroke protocol to create to recover all our senses?

Similar to this? 

The Szechuan pepper that sends the equivalent of 50 light taps to the brain per second.  

Or can't your doctor think of any novel way to get you recovered? DOES YOUR DOCTOR THINK AT ALL? A valid question, what is your doctor's answer?

Our Brain Loves Bubbles: CO2 Stimulates All Five Senses

In a video published on the Pasteur Institute website on January 2, neuroscientist Gabriel Lepousez, from the Perception and Memory Unit, explores the question: “Why does our brain love bubbles?”

Lepousez studied olfactory sensory perception and its health implications, particularly mental health and body-brain communication. While he does not focus exclusively on CO2, he acknowledges its role as an olfactory stimulus.

“It is one of many sensory stimuli, but not the subject of specific research,” he explained. However, inspired by the sparkling drinks that take centre stage during end-of-year celebrations, he decided to share insights into the neuroscience of bubbles.

Bubble Formation

The effervescence in sparkling drinks results from dissolved CO2; however, their formation also depends on external factors.

“In a pressurized bottle, such as champagne, 12 L of CO₂ remain dissolved. But once the bottle is opened and pressure decreases, the gas returns to its gaseous form, creating bubbles in the glass,” Lepousez explained.

“Interestingly, bubble formation is triggered by impurities on the glass surface, such as dust, microfibres, and microcracks, which serve as points of nucleation and formation of bubble columns. If you poured a carbonated drink into a perfectly clean, smooth glass, you might see no bubbles at all,” he emphasised.

“The magic of these drinks lies in the ability of CO2 to engage all five senses,” he said. “The bubbles capture our attention as they animate the liquid, making it appear alive and dynamic — unlike a still, flat drink. They also stimulate our hearing — the pop of a champagne cork, the hiss of a can opening, and the fizzing sound of bubbles rising in the glass all contribute to the sensory experience,” noted Lepousez.

Sensory Stimulation

Bubbles do more than just provide a captivating sight and sound.

“Bubbles also stimulate our noses because each time a bubble finishes rising and bursts on the surface of the drink, its explosion triggers the projection of micro-aerosols into the air, which, like a mist, actively spray micro-droplets of perfumed liquid towards our nostrils and increasing 10-fold the vaporisation of odours in the air. This excess sensory stimulation directly activates our brain and increases the 10-fold intensity felt, which can be observed in functional brain imaging of a taster,” Lepousez explained.

CO2 is also an irritant gas that stimulates the same receptors as mustard. He noted, “That’s why it stings.”

The transient receptor potential ankyrin 1 receptor, commonly known as the mustard receptor, detects irritant compounds and plays a role in pain and inflammation. In the mouth, it is strongly expressed in the nerve endings of the trigeminal nerve, which innervates the oral and nasal cavities.

When exposed to a CO2-rich solution, these nerve endings are activated and transmit pain signals to the brain. This phenomenon can be studied in vitro using neuronal cultures, allowing precise control over molecular interactions and direct recording of their effects.

Taste and Texture

Bubbles also contribute to texture, creating a foam that adds thickness between the tongue and the palate. In addition, CO2 activates acid-detecting cells in the tongue.

“Does sparkling water taste more acidic and refreshing than still water? This is due to a chemical reaction between CO2 and water on the surface of our taste buds, producing hydrogen ions that trigger a mild acidic flavour. The simple CO2 molecule is unique in its ability to act on our five senses: Olfactory, gustatory, tactile, visual, and auditory — a true multisensory enhancer,” Lepousez concluded.

This story was translated from Medscape’s French edition using several editorial tools, including AI, as part of the process. Human editors reviewed this content before publication.

Consuming chili pepper linked to lower all-cause, CV, cancer-related mortality

Well your doctor should have already been prescribing you this particular pepper for delivering  the equivalent of 50 light taps to the brain per second. But then I'm reading between the lines, can your doctor do the same?

Tingling sensation caused by Asian spice could help patients with chronic pain 

September 2013

 

Consuming chili pepper linked to lower all-cause, CV, cancer-related mortality

By Erin T. Welsh, MA

Source/Disclosures

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The regular consumption of chili pepper was associated with significantly lower all-cause, CV and cancer-related mortality, according to findings published in the American Journal of Preventive Cardiology.

“Previously published population-based studies have reported that consumption of chili pepper reduced all-cause mortality. The benefit of chili pepper is attributed to the chemical compound capsaicin, with potential cardioprotective, weight-reducing and anti-tumorigenic effects,” Manpreet Kaur, MD, doctor in the Robert and Suzanne Tomsich department of cardiovascular medicine at Sydell and Arnold Miller Family Heart Vascular and Thoracic Institute at Cleveland Clinic, and colleagues wrote. “However, the prior studies are nonrandomized and there is a lack of medical equipoise on this topic, making it difficult to derive causal inference between chili pepper consumption and mortality. Further, the mode and quantity of chili pepper intake need further evaluation to develop a standardized approach to achieve optimal health benefits.”

Data were derived from Kaur M, et al. Am J Prev Cardiol. 2021;doi:10.1016/j.ajpc.2021.100301.

Researchers identified four observational studies that reported the impact of chili pepper consumption on all-cause, CV and cancer-related mortality as well as cerebrovascular accidents.

All-cause mortality among those who consumed chili peppers was lower compared with rare/nonconsumers in the random-effects pooled analysis (HR = 0.87; 95% CI, 0.85-0.9; P < .0001; I² = 1%). This was also observed for CV mortality (HR = 0.83; 95% CI, 0.74-0.95; P = .005; I² = 66%) and cancer-related mortality (HR = 0.92; 95% CI, 0.87-0.97; P = .001; I² = 0%).

In addition, researchers observed no association between chili pepper consumption and cerebrovascular accidents (HR = 0.78; 95% CI, 0.56-1.09; P = .26; I² = 60%).

The mode and chili pepper consumption amount varied across the evaluated studies and data were insufficient to design an optimal strategy to guide chili pepper consumption, the researchers noted.

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Consistent fruit, vegetable consumption confers lower risks for CVD, all-cause mortality
Novel drugs, new targets expand options for lipid management

“Future studies to better understand the mechanisms mediating these potential health benefits, as well as to characterize the optimal amount, type and frequency of chili pepper consumption are needed,” the researchers wrote.

 

Chili Pepper Consumption and Cardiovascular Mortality

Well your doctor should have already been prescribing you this particular pepper for delivering  the equivalent of 50 light taps to the brain per second.

Tingling sensation caused by Asian spice could help patients with chronic pain 

September 2013

The latest here:

 Chili Pepper Consumption and Cardiovascular Mortality

Introduction

In this issue of the Journal, a report from an Italian population-based study indicates that intake of hot chili pepper was associated with a significant reduction of all-cause cardiovascular and cerebrovascular mortality (1). In the Moli-sani study, 22,811 men and women were enrolled between 2005 and 2010 and were followed for 8.2 years. During that time, there were 1,236 deaths, 36% of which were cardiovascular, 39% were from cancer, and 25% were from other causes. Chili peppers were consumed >4 times/week by 23.4% of participants, whereas 33.7% of participants never or seldom consumed them. Multivariable risk estimates contrasting those 2 groups gave a hazard ratio (HR) of 0.77 (95% confidence interval [CI]: 0.66 to 0.90) for all-cause mortality, 0.66 (95% CI: 0.50 to 0.86) for cardiovascular disease, 0.56 (95% CI: 0.35 to 0.87) for ischemic heart disease, and 0.39 (95% CI: 0.20 to 0.75) for cerebrovascular death. The effect of chili pepper was independent of a number of factors. In adjusted models, chili pepper consumption was a supplement to the Mediterranean diet score (MDS) and benefit was not seen in hypertensive subjects. It did not appear to be mediated by changes in risk factors such as fasting lipids, glucose, insulin, or other biomarkers. Intake of sweet peppers also reduced mortality risk but to a lesser extent. A small benefit was also observed with intake of vitamin D.

The magnitude of the observed risk reduction was much greater than that in previous studies. In 2015, a Chinese population-based study in ∼500,000 men and women (2) reported that consuming spicy food almost daily was associated with a 14% reduction of total mortality and a 22% reduction of death from ischemic heart disease. In 2017, the U.S. NHANES (National Health and Nutrition Examination Survey) trial reported a 13% risk in total mortality associated with consumption of hot chili peppers (3). Reasons why the magnitude of risk reduction with chili pepper was much greater in the Italian study are not clear, but 1 reason may be that the background diet in Italy was healthier. The U.S. diet was so bad that the American Heart Association statistical report of 2015 indicated that only 0.1% of Americans ate a healthy diet (4). On the basis of that background, it was difficult to show the harm from dietary cholesterol and egg consumption. Early studies showed harm from eggs only among participants who became diabetic (5,6). Only recently did a pooled analysis of data in 29,615 Americans followed for a median of 17.5 years report a dose-dependent increase in cardiovascular risk with both dietary cholesterol and egg consumption (7). Similarly, it may be difficult to show the benefit from any single ingredient in the U.S. diet.

In the Moli-sani study (1), a low MDS (i.e., score of 1 to 3) was observed in 30% of participants, whereas 26% had a high MDS score (score of 6 to 9). Those with a high MDS also had a significant reduction of cardiovascular risk (HR: 0.64; 95% CI: 0.42 to 0.97). The reported HRs were highly adjusted. The full model included adjustment for “age, sex and energy intake, educational level, occupational class, smoking, leisure-time physical activity, cardiovascular disease, cancer, drugs for diabetes, lipid-lowering drugs, medication for hypertension, Mediterranean diet score (deprived of sweet pepper intake), sweet pepper intake (g/day, ordered quartiles), garlic, parsley, and black pepper (consumption yes/no)” (1). Over-adjustment may therefore be a reason for concern. However, risk reduction was observed with regular chili pepper consumption even without adjustment.

Biological plausibility for beneficial effects of chili peppers relates at least in part to obesity and insulin resistance. Chili peppers are the major source of naturally occurring capsaicinoids, including capsaicin, dihydrocapsaicin, nordihydrocapsaicin, homodihydrocapsaicin, and homocapsaicin. Sweet peppers are the major natural source of capsinoids, including capsiate, dihydrocapsiate, and nordihydrocapsiate (8). Capsaicin, the neurotoxin that accounts for the burning sensation of the tongue with chili peppers, reduces diet-induced obesity in rodents and humans and appears to be an activator of AMP-activated kinase and PPAR-γ (9). It increases browning of fat and reduces insulin resistance (10). Capsaicin also appears to have antiplatelet and anticoagulant activity, to reduce low-density lipoprotein oxidation, (8) and to improve endothelial function (11). Figure 1 shows the enormous range of “heat” in varieties of chili peppers.

Download FigureDownload PowerPoint

A Range of “Heat” in Chili Peppers

There is an enormous range of “heat” in chili peppers, as assessed by the Scoville scale. It is probably not necessary to endure severe neurotoxicity to achieve the cardiovascular benefits of chili peppers.

Should we all begin taking tablets of capsaicin and dousing our food with hot sauce? The history of food supplements suggests that we should wait for randomized trials. A recent meta-analysis of randomized trials of food supplements (vitamins and antioxidants such as vitamins C, D, E, niacin, beta carotene, selenium, and zinc) reported that only folic acid reduced cardiovascular disease and stroke risk and that vitamin B complexes that included vitamin B12 reduced the risk of stroke; no other supplement reduced cardiovascular risk (12). (Reduction of stroke with B vitamins was obscured in early trials by harm from cyanocobalamin among participants with impaired renal function [13].)

What appears to be most beneficial is the eating pattern, rather than any one food. The Mediterranean diet, which is high in whole grains, fruits, vegetables, and legumes, is high in beneficial phytochemicals. Because it is a “mainly vegetarian diet” (14), the Mediterranean diet is also low in cholesterol and saturated fat. As the fat intake is high (40% of calories from fat, mainly olive oil) (15), the diet also has a low glycemic index. In an Israeli diet study, the Mediterranean diet was clearly better than either a low-fat or low-carbohydrate diet for lowering fasting glucose and reducing insulin resistance among diabetic participants (16). In secondary prevention, the Mediterranean diet was twice as effective in the Lyon Diet Heart study (17) as was simvastatin in the contemporaneous Scandinavian Simvastatin Survival Study (18) (a reduction of >60% in coronary risk in 4 years vs. a 40% reduction in 6 years, respectively). In primary prevention, the Mediterranean diet reduced cardiovascular events by 30% over 5 years (19). (Results were confirmed in a re-analysis of the data after excluding participants who were not strictly randomized; persons in the same household were allocated to the same diet after 1 was randomized; and at 1 study site, all participants were allocated to the Mediterranean diet.) Thus, adopting the Cretan Mediterranean diet would be much more likely to reduce cardiovascular risk than adding Tabasco sauce (McIlhenny Co., Avery Island, Louisiana) to the unhealthy American diet.

Footnotes

Dr. Spence is a consultant for Amgen and Orphan Technologies; is an officer of Vascularis Inc.; and has received lecture fees from Pfizer and Bristol-Myers Squibb.

 

Chili pepper consumption may reduce CVD, all-cause mortality

Does your doctor have enough brains to put two and two together and give you the correct peppers? And cover two bases with one intervention?

Tingling sensation caused by Asian spice could help patients with chronic pain

For that extra sensation we need immediately post-stroke this seems like a good solution. What does your doctor think of it? Don't let him/her dismiss it out of hand, ask for a detailed analysis, you are paying them for their knowledge you know.
http://www.alphagalileo.org/ViewItem.aspx?ItemId=134304&CultureCode=en
The science behind the tingling sensation caused by eating a popular Asian spice has been explained by researchers at UCL.
The study, which is published in the journal Proceedings of the Royal Society B, helps shed light on the complex interactions between the senses of taste and touch, and could lead to a greater understanding of the causes of the tingling sensations experienced by many chronic pain patients.
Widely used in Asian cooking, the Szechuan pepper was found to mimic the sense of touch in the brain. It chemically activates light-touch fibres on the lips and tongue and sends the equivalent of 50 light taps to the brain per second.

Chili pepper consumption may reduce CVD, all-cause mortality

Bonaccio M, et al. J Am Coll Cardiol. 2019;doi:10.1016/j.jacc.2019.09.068.
Spence JD. J Am Coll Cardiol. 2019;doi:10.1016/j.jacc.2019.08.1071.

December 16, 2019

Regular dietary intake of chili peppers conferred lower risk for all-cause and CVD death in Italian adults, independent of CVD risk factors or adherence to a Mediterranean diet, according to research published in the Journal of the American College of Cardiology.
In a cohort of Italian adults from the Molise region of Italy, regular consumption of chili peppers (more than four times per week) was associated with lower all-cause mortality (HR = 0.77; 95% CI, 0.66-0.9) and CVD mortality (HR = 0.66; 95% CI, 0.5-0.86) compared with less frequent or no intake of chili peppers.

Moreover, regular intake of chili peppers was inversely associated with death from ischemic heart disease (HR = 0.56; 95% CI, 0.35-0.87) and cerebrovascular disease (HR = 0.39; 95% CI, 0.2-0.75) compared with low or no intake, according to the study.
The protective association between chili pepper intake and all-cause and CVD death was stronger in individuals without hypertension than in those with it (P for interaction = .021).
“An interesting fact is that protection from mortality risk was independent of the type of diet people followed,” Marialaura Bonaccio, PhD, epidemiologist at the Istituto Neurologico Mediterraneo Neuromed, Pozzilli, Italy, said in a press release. “In other words, someone can follow the healthy Mediterranean diet, someone else can eat less healthily, but for all of them, chili pepper has a protective effect.”
In other findings, although serum vitamin D had modest attenuating effect on these findings, other known biomarkers for CVD poorly accounted for the observed relationship between chili pepper consumption and all-cause and CVD death.
Chili pepper in Italian culture
“Chili pepper is a fundamental component of our food culture,” Licia Iacoviello, MD, PhD, director of the department of epidemiology and prevention at the IRCCS Neuromed and professor of hygiene and public health at the University of Varese, said in the release. “We see it hanging on Italian balconies, and even depicted in jewels. Over the centuries, beneficial properties of all kinds have been associated with its consumption, mostly on the basis of anecdotes or traditions, if not magic.”
Researchers surveyed 22,811 men and women enrolled in the Moli-sani Study cohort from 2005 to 2010. Chili pepper consumption was estimated by the EPIC Food Frequency Questionnaire. Participants were classified as no or rare consumption, up to two times per week, two to four times per week and more than four times per week. Participants were followed up for a mean of 8.2 years.

Tingling sensation caused by Asian spice could help patients with chronic pain

For that extra sensation we need immediately post-stroke this seems like a good solution. What does your doctor think of it? Don't let him/her dismiss it out of hand, ask for a detailed analysis, you are paying them for their knowledge you know.

Tingling sensation caused by Asian spice could help patients with chronic pain

The science behind the tingling sensation caused by eating a popular Asian spice has been explained by researchers at UCL.
The study, which is published in the journal Proceedings of the Royal Society B, helps shed light on the complex interactions between the senses of taste and touch, and could lead to a greater understanding of the causes of the tingling sensations experienced by many chronic pain patients.
Widely used in Asian cooking, the Szechuan pepper was found to mimic the sense of touch in the brain. It chemically activates light-touch fibres on the lips and tongue and sends the equivalent of 50 light taps to the brain per second.
Dr Nobuhiro Hagura (UCL Institute of Cognitive Neuroscience), lead author of the study, said: “This is the first time that we’ve been able to show how chemicals activate touch fibres, inducing a measureable frequency. We know that natural products like chilli, mustard oil and menthol can activate the thermal and pain fibres in the skin, but we wanted to find out why Szechuan pepper specifically works on the light-touch fibres, producing a conscious sensation of touch and that distinctive tingling feeling.”
After Szechuan pepper was applied to the lips of volunteers, participants were asked to match the frequency of the resulting tingling sensation by adjusting a vibrating stimulus, either higher or lower, on their fingertips.
The team was able to show that an active ingredient in the peppers stimulates specific RA1 fibres in the lips and tongue. These fibres are responsible for transmitting touch sensation, and send the equivalent of a light tap on the skin to the brain at the rate of 50 times per second.
Dr Hagura said: “What we found was that a unique active ingredient in the pepper, called sanshool, activates these fibres, sending a highly specific signal to the brain. Szechuan peppers and physical touch sensations share this same pathway to the brain.
“We hope that laboratory studies of the tingling sensations caused by sanshool could help to clarify the brain processes underlying these sensations, and how they are related to pain in some cases.”
The team also hopes to investigate the reasons why people enjoy eating Szechuan pepper and how touch sensation can boost the taste of food