Opiyum
05-20-2006, 12:37 AM
PROPORGANDA OPPURE NO?!
http://images.google.com/images?q=tbn:tCJaCI07h3LnYM:wwwchem.uwimona.edu.jm :1104/gifs/pepper2.jpg
http://images.google.com/images?q=tbn:N6Nn9eVDHuKo9M:www.photo.net/photo/pcd1680/chili-peppers-35.4.jpghttp://images.google.com/images?q=tbn:fPRRhc3ZmYN6KM:www.thegutsygourmet.ne t/post-peppers.jpg
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Turning off pain
Capsaicin works by hitting on a protein known as TRPV1, which transports its fiery message into the nervous system via sensory nerves in the mouth and other areas. TRPV1 also is activated by the heat and acidity produced by arthritis and other inflammatory conditions. "Finding this out helps us to understand why these inflammatory conditions increase pain and sensitivity to heat," Woolf says. Production of TRPV1 is controlled by an enzyme called p38, located within the sensory nerves. p38 acts like a faucet - turn it on and it can cause a 20-fold increase in the amount of TRPV1 in the skin. That's the kind of increase that will get anyone's attention. It immediately became obvious to Woolf and his colleagues at Massachusetts General Hospital that finding a compound to turn off the p38 faucet would block any increase in TRPV1 and turn down the sensitivity to pain. In other words, this could be a new way to treat the pain felt by people who suffer from arthritis and many other diseases and conditions that involve inflammation. Other approaches are also available. Drugs might be developed to block TRPV1, the capsaicin receiver, and several pharmaceutical companies are looking into this possibility.
So from what Ive read it isnt neccessary to endure the pain of a Habenero for the natural endorphins to be released. So we can dose with a pure Hab extract and something that would nuetrilize that..plus maybe extracting the chemical and/or/maybe altering it to not be so spicy and be much more potent. Im no chemist I dont even have a bunsun burner. Im sure I mispelled bunsun. That should express in full my chemistry abilities.
Capsaicin "HIGH"
The "capsaicin high" is a euphoric (http://en.wikipedia.org/wiki/Euphoric) sensation caused by the consumption of large quantities of capsaicin from capsaicin-laden foods. It is theorised that the pain induced by capsaicin causes the human body to release endorphins (http://en.wikipedia.org/wiki/Endorphin). Eventually, enough are released to create a sensation that is frequently compared to "runner's high (http://en.wikipedia.org/wiki/Runner%27s_high)."
Capsaicin produces pain by selectively activating polymodal nociceptive neurons. This involves a membrane depolarization and the opening of a unique, cation-selective, ion channel which can be blocked by ruthenium red. The capsaicin-induced activation is mediated by a specific membrane receptor which can be selectively and competitively antagonised by capsazepine. Repetitive administrations of capsaicin produces a desensitization and an inactivation of sensory neurons. Several mechanisms are involved. These include receptor inactivation, block of voltage activated calcium channels, intracellular accumulation of ions leading to osmotic changes and activation of proteolytic enzyme processes. Systemic and topical capsaicin produces a reversible antinociceptive and antiinflammatory action after an initial undesirable algesic effect. Capsaicin analogues, such as olvanil, have similar properties with minimal initial pungency. Systemic capsaicin produces antinociception by activating capsaicin receptors on afferent nerve terminals in the spinal cord. Spinal neurotransmission is subsequently blocked by a prolonged inactivation of sensory neurotransmitter release. Local or topical application of capsaicin blocks C-fibre conduction and inactivates neuropeptide release from peripheral nerve endings. These mechanisms account for localized antinociception and the reduction of neurogenic inflammation respectively.
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LA SFIDE!
I have access to large ammounts of pepper placenta's(the capsaicin hive) so if one of our chemists feels they could do something along the lines of intensifying the endorphin rush that is already naturally occuring in these peppers and to neutrilize or nullify/bypass the negative effects. Negative effects being akin to something like bear mace to the face.Then I can help supply the raw product and as opposed to started with an extract...plus there will be a reward. The reward is success.
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CIAO BELLO
http://images.google.com/images?q=tbn:tCJaCI07h3LnYM:wwwchem.uwimona.edu.jm :1104/gifs/pepper2.jpg
http://images.google.com/images?q=tbn:N6Nn9eVDHuKo9M:www.photo.net/photo/pcd1680/chili-peppers-35.4.jpghttp://images.google.com/images?q=tbn:fPRRhc3ZmYN6KM:www.thegutsygourmet.ne t/post-peppers.jpg
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ ~~~~~~~~~~~~~~~~~~~~~~~~~~~
Turning off pain
Capsaicin works by hitting on a protein known as TRPV1, which transports its fiery message into the nervous system via sensory nerves in the mouth and other areas. TRPV1 also is activated by the heat and acidity produced by arthritis and other inflammatory conditions. "Finding this out helps us to understand why these inflammatory conditions increase pain and sensitivity to heat," Woolf says. Production of TRPV1 is controlled by an enzyme called p38, located within the sensory nerves. p38 acts like a faucet - turn it on and it can cause a 20-fold increase in the amount of TRPV1 in the skin. That's the kind of increase that will get anyone's attention. It immediately became obvious to Woolf and his colleagues at Massachusetts General Hospital that finding a compound to turn off the p38 faucet would block any increase in TRPV1 and turn down the sensitivity to pain. In other words, this could be a new way to treat the pain felt by people who suffer from arthritis and many other diseases and conditions that involve inflammation. Other approaches are also available. Drugs might be developed to block TRPV1, the capsaicin receiver, and several pharmaceutical companies are looking into this possibility.
So from what Ive read it isnt neccessary to endure the pain of a Habenero for the natural endorphins to be released. So we can dose with a pure Hab extract and something that would nuetrilize that..plus maybe extracting the chemical and/or/maybe altering it to not be so spicy and be much more potent. Im no chemist I dont even have a bunsun burner. Im sure I mispelled bunsun. That should express in full my chemistry abilities.
Capsaicin "HIGH"
The "capsaicin high" is a euphoric (http://en.wikipedia.org/wiki/Euphoric) sensation caused by the consumption of large quantities of capsaicin from capsaicin-laden foods. It is theorised that the pain induced by capsaicin causes the human body to release endorphins (http://en.wikipedia.org/wiki/Endorphin). Eventually, enough are released to create a sensation that is frequently compared to "runner's high (http://en.wikipedia.org/wiki/Runner%27s_high)."
Capsaicin produces pain by selectively activating polymodal nociceptive neurons. This involves a membrane depolarization and the opening of a unique, cation-selective, ion channel which can be blocked by ruthenium red. The capsaicin-induced activation is mediated by a specific membrane receptor which can be selectively and competitively antagonised by capsazepine. Repetitive administrations of capsaicin produces a desensitization and an inactivation of sensory neurons. Several mechanisms are involved. These include receptor inactivation, block of voltage activated calcium channels, intracellular accumulation of ions leading to osmotic changes and activation of proteolytic enzyme processes. Systemic and topical capsaicin produces a reversible antinociceptive and antiinflammatory action after an initial undesirable algesic effect. Capsaicin analogues, such as olvanil, have similar properties with minimal initial pungency. Systemic capsaicin produces antinociception by activating capsaicin receptors on afferent nerve terminals in the spinal cord. Spinal neurotransmission is subsequently blocked by a prolonged inactivation of sensory neurotransmitter release. Local or topical application of capsaicin blocks C-fibre conduction and inactivates neuropeptide release from peripheral nerve endings. These mechanisms account for localized antinociception and the reduction of neurogenic inflammation respectively.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ ~~~~~~~~~~~~~~~~~~~~~~~~~~
LA SFIDE!
I have access to large ammounts of pepper placenta's(the capsaicin hive) so if one of our chemists feels they could do something along the lines of intensifying the endorphin rush that is already naturally occuring in these peppers and to neutrilize or nullify/bypass the negative effects. Negative effects being akin to something like bear mace to the face.Then I can help supply the raw product and as opposed to started with an extract...plus there will be a reward. The reward is success.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
CIAO BELLO