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Explore ¿Por qué nos gusta el PICANTE? 🌶 with 982,145 views, 35,252 likes, and 1,318 comments. Experience the impact of this video content that has captured audience attention.

¿Qué pasa con el chile, piniento y ají que, aunque nos hace sufrir, nos lo seguimos comiendo? Conoce Platzi: http://platzi.com/curiosamente Suscríbete a CuriosaMente: https://www.youtube.com/curiosamente?sub_confirmation=1 Únete a este canal para acceder a sus beneficios: https://www.youtube.com/channel/UCX16cLWl6dCjlZMgUBxgGkA/join O apóyanos en Patreon (mismos beneficios): https://www.patreon.com/curiosamente PARA SABER MÁS: Buchanan, M. Some like it hot. Nat. Phys. 16, 112 (2020). Chopan M, Littenberg B (2017) The Association of Hot Red Chili Pepper Consumption and Mortality: A Large Population-Based Cohort Study. PLoS ONE. https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5222470/#:~:text=Consumption%20of%20hot%20red%20chili%20peppers%20was%20associated%20with%20a,the%20instantaneous%20hazard%20of%20death.&text=In%20this%20large%20population%2Dbased,was%20associated%20with%20reduced%20mortality. Du Y, Lv Y, Zha W, Hong X, Luo Q. Chili Consumption and Risk of Gastric Cancer: A Meta-Analysis. Nutr Cancer. 2021;73(1):45-54. doi: 10.1080/01635581.2020.1733625. Epub 2020 Apr 2. PMID: 32241189. https://pubmed.ncbi.nlm.nih.gov/32241189/#:~:text=Dose%2Dresponse%20analysis%20showed%20a,CI%20%3D%200.36%2D1.41). Rozin, P., Guillot, L., Fincher, K., Rozin, A., & Tsukayama, E. (2013). Glad to be sad, and other examples of benign masochism. Judgment and Decision Making, 8(4), 439–447. https://psycnet.apa.org/record/2013-28010-004 Szallasi A. Some like it hot (ever more so in the tropics): A puzzle with no solution Temperature. Medical Physiology and Beyond (2016) 3(1): 54–55. 19. doi: 10.1080/23328940.2016.1139964 https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4879781/ Vidal MA, Calderón E, Román D, Pérez-Bustamante F, Torres LM. Topical capsaicin for the management of neuropathic pain. Rev Soc Esp Dolor 2004; 11: 306-318. https://scielo.isciii.es/scielo.php?script=sci_arttext&pid=S1134-80462004000500007 Yang, F., Zheng, J. Understand spiciness: mechanism of TRPV1 channel activation by capsaicin. Protein Cell 8, 169–177 (2017). https://doi.org/10.1007/s13238-016-0353-7 http://www.morelos.unam.mx/noticias-inicio/por-que-nos-pica-el-chile/#:~:text=La%20respuesta%20est%C3%A1%20en%20la,(pungencia)%20en%20la%20boca. Guión: Mariana González Ilustraciones: Ruy Fernando Estrada Voz: Javier Lacroix Música: Miguel Solís, Mary Camarena y Jorge Verdín Animación: Alejandra o Sofía Espinosa Edición: Erick Blackmer #Divulgación #Ciencia #Biología

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