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1 .This is Scientific American 60-Second Science. I'm Christopher Intagliata.
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2 .The ingredient that makes hot chilies hot is called capsaicin-and it can set your mouth on fire.
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3 .But the spicy compound has a soothing effect too: in your gut, it kicks off a chemical cascade that might calm the immune system and reduce inflammation.
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4 .Researchers studied that phenomenon in mice.
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5 .Once inside the gut, the capsaicin molecules plugged into a specific receptor, spurring the release of another compound, called anandamide.
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6 .Anandamide happens to be an endocannabinoid-similar to active ingredients in marijuana-which binds to cannabinoid receptors in the gut.
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7 .That last step in the cascade ramped up the production of cells that damp down inflammation in the mice-and even cured them of a mouse model of diabetes type 1, an autoimmune disease.
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8 .If all this sounds a bit similar to the chemical messaging that happens in the brain... that's because it is.
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9 ."The gut has a very large nervous system.
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10 .It's almost as large as the brain itself.
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11 .Pramod Srivastava, an immunologist at UConn Health and one of the study's leaders.
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12 ."We don't quite fully understand what this huge amount of neurons are doing in the gut.
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13 .We don't understand its language, and the molecules and mediators.
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14 .And I think with this work we can at least claim to have found a couple of words in that language."
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15 .The study is in the Proceedings of the National Academy of Sciences.
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16 .So to recap that chemical chain: chilies cause the production of endocannabinoids, which produce immune suppressant cells, which soothe inflammation.
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17 .So, what if you cut out the chili initiator, and just eat cannabinoids-pot brownies, stuff like that?
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18 ."Obviously we are very interested in people who use edible cannabinoids.
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19 .I'm extremely curious if people with colitis or Crohn's disease, who are edible pot users, do they benefit from it?
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20 .I have no idea.
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21 .But it's something we can now find out because sizable numbers of people are consuming those edibles."
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22 .Thanks for listening, for Scientific American 60-Second Science. I'm Christopher Intagliata.
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