Do you know what capsaicin is?

知道辣椒素是什么吗？

But everyone reacts to this level of capsaicin differently.

但每个人对这种程度的辣椒素的反应是不同的。

But some rats also got a pinch of capsaicin.

不过其中一些还进食少许辣椒素。

Water spreads the capsaicin around your body, making your pain even worse.

水会把辣椒素扩散到的全身，加重的疼痛感。

The subjects were then given food kicked up with capsaicin, which puts the heat in chili peppers.

实验者随后食用提取自辣椒的辣椒素，并且强度。

Even if you have no idea what capsaicin is, you can still be sure that this one is false.

并不知道辣椒素是什么，还是很确定这个是错的。

Your stomach will start to make more acid than usual, and more mucous to protect itself from the capsaicin.

的胃会开始制造比平时更多的胃酸和更多的粘液保护自己免受辣椒素的影响。

First, the high concentration of capsaicin, the chemical that causes spiciness in peppers, binds to a nerve receptor in your mouth.

首先，该辣椒中高浓度的辣椒素 （就是这类化学物质辣椒产生辣味）会与嘴里的特定神经受体结合。

STEP 4 Eat something with hot peppers. They contain capsaicin, the chemical that makes your nose run when you eat something spicy.

吃一些有辣椒的食品。其中含有辣椒辣素，这种化学物质可以让的鼻腔通畅。

And the way these heat units are determined is based on how hot the pepper's capsaicin is.

这些辣度单位的量度方法是基于辣椒的辣椒素有多辣。

Consuming this much capsaicin would certainly end up with you being sent to the hospital.

吃下这么多辣椒素，结局肯定是会被送进医院的。

But if you do manage to get them all down, you could suffer from a capsaicin overdose, which could then kill you.

但如果真的能够把它们都吃下去，可能会遇到辣椒素过量的问题，这可能会致命。

Julius, he started out wanting to know what the capsaicin, the molecule in chili peppers why it makes us sweat and feel hot.

朱利叶斯，他一开始想知道辣椒素是什么，辣椒中的分子为什么它会让我们出汗，感觉热。

Dr Julius's chosen tool for his investigation, which he began in the late 1990s, was capsaicin. This is the active ingredient of chilli peppers.

朱利叶斯博士20世纪90年代末开始了他的研究，他选择的工具是辣椒素，是存在于辣椒内的活性成分。

As you continue to eat them, you'll eventually start vomiting, and your body will begin to reject all this capsaicin.

随着继续吃下它们，最终会开始呕吐，的身体会开始排斥所有这些辣椒素。

Keep in mind, you can alleviate some of the painful burning in your mouth by drinking milk which contains casein, a protein that neutralizes the pepper’s capsaicin.

请记住，可以缓解一些嘴里的痛苦灼烧感，方法就是喝一些含有酪蛋白的牛奶。酪蛋白可以可以替换掉舌头感受器上的类辣椒素，这在一定程度上减轻了痛苦。

The fragments which induced capsaicin sensitivity turned out to be parts of a protein now called TRPV1. This belongs to a class of proteins called ion channels, which do many jobs in the body.

引起辣椒素敏感性的片段原是一种叫做TRPV1的蛋白质的一部分。这属于一种叫做离子通道的蛋白质，它在体内有很多作用。