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Makanan Pedas

Dimulai oleh syx, Februari 01, 2010, 04:02:32 PM

« sebelumnya - berikutnya »

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syx

masyarakat kita doyan banget dengan makan pedas, dalam artian makanan yang banyak cabenya. gimana sih efek makanan pedas ini terhadap tubuh kita, terutama pada saluran cerna?

apakah lidah kita punya reseptor khusus untuk mendeteksi rasa pedas?

ada yang menyebutkan bahwa vitamin C pada cabe lebih besar ketimbang jeruk dalam bobot yang sama. tapi saya tentu aja milih minum jus jeruk ketimbang makan cabe untuk mendapatkan vit C yang setara.

kalo kebanyakan makan pedas, kadang (ato seringkali) kita diare... abis itu dubur rasanya panas banget. ada yang bilang (lagi) ini bisa menyebabkan wasir ato ambeyen. bener ga sih? bagaimana dengan bagian saluran cerna lainnya?

kalo punya sakit maag jangan makan sambel banyak-banyak, begitu nasihat ortu. apa bener makanan pedes bisa memperparah gastritis? capsaicin, komponen pedas dari cabe dipake sebagai pereda nyeri apa bukan berarti mustinya bisa dipake untuk menurunkan rasa nyeri sakit maag?.

raisuien

Mengkonsumsi makanan pedas sebenarnya lebih berefek ke sistem pencernaan di lambung, yaitu di mana senyawa yang ada pada cabe akan menyebabkan rasa panas pada lapisan mukosa. Efek buruknya dapat menyebabkan GER (Gastroesofageal Reflux) yaitu sejenis kerusakan pada lapisan mukosa saluran pencernaan, dan ada yang menyatakan dapat menyebabkan kanker perut. Namun di penelitian lain ada yang menyatakan berperan dalam pembunuhan sel2 kanker.

Jadi..sensasi pedas (shh..hah..shh...hahhh..) itu disebabkan oleh zat kimia alami yang dihasilkan oleh tanaman cabe-cabean (genus Capsicum)..sesuai dengan tanaman yang menghasilkannya, zat kimia ini dinamakan CAPSAICIN...nah..apa si yang dilakukan capsaicin terhadap kita? ketika kita makan cabe..(apapun itu..)..capsaicin yang terdapat di serat putih tempat menempelnya biji..akan berreaksi dengan reseptor pd saraf sensorik yang ada di lidah..reseptor yang cocok dengan zat capsaicin ini ternyata reseptor khusus panas tinggi atau abrasi fisik sel..si saraf sensorik ini nyampein ke otak nya juga sebagai 'panas tinggi' (excessive heat) atau abrasi fisik sel, yang membuat otak meresponsnya sebagai 'burning sensation'...yaitu sensasi dimana sel telah terbakar atau sel mengalami abrasi (iritasi)..padahal sebenernya enggak...haha..waahhh...capsaicin memang penipu yah..jadi deh..manusia yang tertipu akan ber-shhhh-hahhh---shhh--hahhh....

mungkin bisa.... anus jadi perih dan mudah ter-iritasi, yah luka, abis itu yah jadi tambah sensitif lagi. bisa jadi memicu wasir.

mungkin karna cabe dapat meningkatkan produksi HCl (asam lambung) dan motilitas lambung.


heru.htl

@Bung rai...

zat dari makanan pedas itu apa juga menyebabkan peningkatan stress???

raisuien

bukannya capsaicin malah menurunkan stress ???

heru.htl

Soalnya begini bung, saya dulu suka makan pedas, setiap habis makan pedas, badan jadi panas, susah berpikir, + rambut rontok, akhirnya saya mencoba menghindari makan pedas sampai hari ini, dan memang ada perubahan menyolok... tanpa makanan pedas, saya lebih fresh...

Astrawinata G

mungkinkah respon individu yang berbeda? :)

capsaicin sebagai pereda nyeri dan pegal mungkin yang dipakai pada koyo...itu karena capsaicin bersifat sebagai vasodilator sehngga rasa nyeri dan pegal berkurang, dan tentu saja beda mekanismenya bila diterapkan kepada sal.cerna kan? :D

mengenai diare nya, saya kurang tahu :'(
Best Regards,


Astrawinata G

r.a.n

Setahu saya sih sensasi pedas disebabkan oleh iritasi mukosa...jai bukan karena reseptor pedas...kalo dulu sih dibilang karena di cabe ada yang namanya minyak atsiri..itu sama kayak capsaicin nggak yah..

Kalo udah iritasi..yah semua mukosa akan berespon..sama...mulai panas..nyeri sampe..diare akibat meningkatnya motilitas..usus...

bener juga yang dilang Mas astra..kayaknya sih...tergantung orangnnya dalam berespon dengan cabe. Kalo saya justru sakit perut kalo minum k*****deng..sejenis minuman..biar melek terus...
[move]"stem..cell apa BTKV..aduh bingung..???" [/move]

Astrawinata G

tapi memang Mas Huriah pernah cerita, dosen fisiologi kami bilang capsaicin akan merangsang reseptor rasa sakit :) hehehe....

Best Regards,


Astrawinata G

Huriah M Putra

Nah... Dibawa2 nama agungku....

Emank pernah dibilang (berdasarkan cerita orang), kalau dosen itu bilang dia merangsang reseptor sakit.

Tapi yang pernah wa baca, seperti yang dibilang mas ran, iritasi..

Jadi bingung....
[move]OOT OOT OOT..!!![/move]

Astrawinata G

lalalala~ mari berdebat referensi....siapa yang pertamax? :)
Best Regards,


Astrawinata G

sisca, chemistry

#10
teman2...
saya datang membawa info. XDD

KutipInside your mouth are taste receptors. They pick up on the senses of salty, bitter, sweet, sour, and umami (which seems to be activated by monosodium glutamate (MSG)). These receptors live inside tastebuds, which in turn live inside the tiny bumps you feel on your tongue (called papillae). Different receptors are better at picking up these different tastes, and send these signals via neurons to the brain, giving us the sensation of taste. In the papillae, wrapped around the tastebuds, there are also a set of neurons that send information about temperature, and pain. These are the receptors we are going to concentrate on.

Now say you take a big bite into a jalepeno pepper. Why does it feel hot ? The reason is that hot peppers contain a molecule called capsaicin. This molecule basically excites a small set of the pain sensors which also happen to respond to hot temperatures. So basically your brain gets the signal that there is something hot/painful there, even though there really isn't. Other types of spices such as say menthol found in peppermint, for example trigger a different set of receptors, ones that send signals for pain and cold.

One way to think about it is that the temperature receptors are like a lock, and that hot stuff is the key. When the key meets the lock, the neuron carries a signal to the brain. Now say we have don't have the key but we have something that is shaped pretty close to it. We will still be able to open the lock, thus tricking the lock into thinking we have the key. This is different from say, smashing the lock open with a hammer. In other words, though there is a chemical setting off these receptors, it isn't actually a chemical burn or actual damage that causes the burning/painful sensation.

One final note, which is partially from personal experience : Capsaicin triggers a type of receptor which can be found anywhere on the body. If you've ever cut really hot peppers, you might notice your hands starting to tingle/burn slightly. This is the capsaicin activating the same type of receptor, only on your hands. It is also a good reason to wear gloves when handling hot peppers. In addition, this is why it is a bad idea to rub your eyes after handling peppers (ouch !).
[pranala luar disembunyikan, sila masuk atau daftar.]

itu penjelasan simplenya sih..
PEdas = panas + sakit.. :D


KutipSpicy foods contain a chemical called capsaicin; the spicier the food, the more capsaicin it contains. This chemical interacts with a protein called VR1, or vanilloid receptor 1 (vanilloid = class of chemical compounds that includes capsaicin). Activation of this receptor on neurons (nerve cells) causes depolarization (loss of net ionic charge across the cell membrane) and entry of calcium ions, signalling that a spicy substance has been encountered. VR1 is an incredibly cool protein for a couple of reasons, outlined below.

First of all, VR1 is responsive to other stimuli, as well. Capsaicin activates it strongly, but VR1 also responds to heat. The reason why spicy foods and hot foods both feel "hot" is because both stimuli are detected by the same molecule. VR1 also responds to a combination of heat + spice, which is why warm Mexican or Thai food feels even "hotter" than cold spicy food. VR1 is also sensitive to acid pH. Acid won't open the channel on its own, but it will lower the threshold for responding to heat or spice. The reason why acid spilled on the skin feels like it "burns" is because the acid enables VR1 to respond to the skin's own temperature of 37 degrees C. Incidentally, some animals don't sense spicy food (like birds, which consume peppers and then disperse their seeds miles away, in new habitats). VR1 researchers speculate that their VR1 genes might be different.

Secondly, VR1 is present in all the right places to be responsive to spice and heat: the tips of neurons that detect painful stimuli to the tongue, mouth, skin, and so forth. VR1 is present in other neurons, as well, which suggests that it may have roles in addition to its heat/spice/ pH-detecting roles.

Third, VR1 activation allows calcium and other ions to enter neurons. Calcium is an important signaling molecule; it can allow cells to release neurotransmitters, or to make changes in the genes they express. The signaling events downstream of VR1 activation are being explored, and they will probably be interesting!

Finally, VR1 is related to a growing family of human, rodent, fly, and worm channels, which appear to be involved in various sensory functions (vision and smell, for starters). Understanding the basis of sensory function in any of these model systems will probably shed light on how VR1- type channels work, in general.

Here are some good references on VR1 and related proteins:

From [pranala luar disembunyikan, sila masuk atau daftar.] , the original identification of VR1:

Nature 389, 816 - 824 (1997) © Macmillan Publishers Ltd.
The capsaicin receptor: a heat-activated ion channel in the pain pathway
MICHAEL J. CATERINA, MARK A. SCHUMACHER, MAKOTO TOMINAGA, TOBIAS A. ROSEN,
JON D. LEVINE & DAVID JULIUS

Capsaicin, the main pungent ingredient in 'hot' chilli peppers, elicits a sensation of burning pain by selectively activating sensory neurons that convey information about noxious stimuli to the central nervous system. We have used an expression cloning strategy based on calcium influx to isolate a functional cDNA encoding a capsaicin receptor from sensory neurons. This receptor is a non-selective cation channel that is structurally related to members of the TRP family of ion channels. The cloned capsaicin receptor is also activated by increases in temperature in the noxious range, suggesting that it functions as a transducer of painful thermal stimuli in vivo.

A follow-up paper at [pranala luar disembunyikan, sila masuk atau daftar.] :

Neuron, Vol. 21, 531–543, September, 1998, Copyright © 1998 by Cell Press
The Cloned Capsaicin Receptor Integrates Multiple Pain-Producing Stimuli

Makoto Tominaga1, Michael J. Caterina1, Annika B. Malmberg2, Tobias A.
Rosen1, Heather Gilbert2, Kate Skinner2, Brigitte E. Raumann1, Allan I.
Basbaum2, and David Julius
Department of Cellular and Molecular Pharmacology, W. M. Keck Foundation
Center for Integrative, Neuroscience, University of California, San Francisco,
California
Departments of Anatomy and Physiology, W. M. Keck Foundation Center for
Integrative, Neuroscience, University of California, San Francisco,
California

Capsaicin, the main pungent ingredient in ''hot'' chili peppers, elicits burning pain by activating specific (vanilloid) receptors on sensory nerve endings. The cloned vanilloid receptor (VR1) is a cation channel that is also activated by noxious heat. Here, analysis of heat-evoked single channel currents in excised membrane patches suggests that heat gates VR1 directly. We also show that protons decrease the temperature threshold for VR1 activation such that even moderately acidic conditions (pH 5.9) activate VR1 at room temperature. VR1 can therefore be viewed as a molecular integrator of chemical and physical stimuli that elicit pain. Immunocytochemical analysis indicates that the receptor is located in a neurochemically heterogeneous population of small diameter primary afferent fibers. A role for VR1 in injury-induced hypersensitivity at the level of the sensory neuron is presented.

In addition, you might check out the home page for the lab which identified VR1 and related channels.
[pranala luar disembunyikan, sila masuk atau daftar.]

yang ini dia ada jelasin reseptornya...
Tapi panas + spice = pedasnya sisca ga gitu suka deh.. hahhaha...

ini dah lama banget artikelnya.. taun 2000-an atau 1999 gitu..
Jadi linklink yang disediain ga bisa dibuka lagi deh..

Mohon tanggapannya ya.. :D
[move]
~ You are what you eat ~
[/move]

exile_rstd

..bisa menyebabkan kanker perut, tapi bisa berperan dalam membunuh sel kanker.

yang benar, yang mana ya? ::)
kalau penimbul kanker bisa saja.
terdapat luka pada mukosa => sel berperan dlm perbaikan => ketika ada celah bisa terjadi kanker. CMIIW :D
i adore your intelligence

syx

kanker perut ini maksudnya kanker apa? kanker kolon?

exile_rstd

saya kutip dari bung Rai om Syx..
i adore your intelligence

skuler

#14
saya denger mitos katanya biji tanaman cabe tdk bisa dicerna oleh tubuh dan dpt menyebabkan usus buntu. Apakah betul? Lalu mengkonsumsi tanaman cabe memang memiliki efek positif seperti vitamin c dan capsaicin (walaupun relatif terhadap respon orang), tapi bagaimanakah cara memaksimalkannya? Apakah dengan ditumbuk halus, apakah dengan dibatasi konsentrasinya? Berapa besar partikel cabe halus yg disarankan dan berapa banyak konsumsi maksimal (rata2 terhadap hasil survey) yg layak perharinya?
"Who controls the present now controls the past. Who controls the past now controls the future."-- RATM, 1999.