Can you die eating ghost pepper?
By
Dr Rafael Frascino Cassaro (PhD)
| Reviewed by
Dr Anny Manrich (PhD)
The contents of this article are fact-based except otherwise stated within the article.
Author bio
Dr Rafael Frascino Cassaro PhD is a Chemist with expertise in Food Technology, extraction of essential oils from food sources, organocatalysis, extraction by supercritical CO2 and organic chemistry. He writes and reviews content on these topics.
Dr Rafael Frascino Cassaro’s Highlights:
- PIPE-FAPESP Project Coordinator for the company Bioativos Naturais Ltda involving the extraction of essential oils from food sources, with supercritical CO2.
- PhD in Chemistry with research in supercritical fluid reactivity.
- Bachelor of Environmental Chemistry at University of São Paulo State (UNESP)/Brazil
Professional Experience:
Dr Rafael Frascino Cassaro’s Experience:
Dr Rafael coordinated a PIPE-FAPESP Project (Company Research and Innovation Project) for the company Bioativos Naturais Ltda, involving the extraction of essential oils with supercritical CO2 from food sources such as turmeric, ginger, hops, orange bagasse, pepper rose, cupuaçu pie, among others.
Dr Rafael has worked on a project, involving studies of the influence of pre-treatment on the recovery of crude food extracts by extraction with supercritical CO2 (Supercritical Fluid Extraction or SFE) and with pressurized liquids (ethanol and water) for food sources, aimed at obtaining oleoresins; determination of global yield and chemical composition of crude extracts. As a postdoctoral fellow for the Food Engineering department at the University of Campinas/Brazil
Dr Rafael Frascino Cassaro has worked as a substitute Professor at the University of São Paulo State (UNESP) on General Chemistry and Thermodynamics II disciplines for the Food Engineering course.
Education:
- 2009 Bachelor in Environmental Chemistry at the State University of São Paulo, Brazil
- 2015 PhD in Chemistry with research in supercritical fluid reactivity University of São Paulo, Brazil
- 2017 Post Doctoral in Food Engineering Research: Influence of Biomass Pre-Treatment on Supercritical CO2 Extraction: Preservation of High Added Value Assets and Reduction of Process Costs at the State University of Campinas, Brazil
The main publications of Dr Rafael Frascino Cassaro are:
RC Bazito, RF CASSARO, LC OLIVEIRA, RA Gariani, CAO Nascimento. (2013). Proline derivatives as organocatalysts for the aldol reaction in conventional and non-conventional reaction media. Green Processing and Synthesis 2, 43-50
TS Bastos, SB Rodriguez Reartes, MS Zabaloy, RF Cassaro, RC Bazito. (2019).Phase Behavior for the System Carbon Dioxide plus p-Nitrobenzaldehyde: Experimental and Modeling JOURNAL OF CHEMICAL AND ENGINEERING DATA 64 (5), 2116-2125
GH Sakae, LM Takata, AS Paulino, RC Bazito, RF Cassaro, C Princival, .(2013). A high enantioselective Proline-based helical polymer catalyst for aldol type reaction. Blucher Chemistry Proceedings 1 (2), 214-214
You can view some of Dr Rafael’s work below and links to his professional profile.
Research Gate: https://www.researchgate.net/profile/Rafael-Cassaro-2
Fapesp: https://bv.fapesp.br/pt/pesquisador/680718/rafael-frascino-cassaro/
Google Scholar: https://scholar.google.com/citations?user=ToO7HIcAAAAJ&hl=en
Linkedin: https://www.linkedin.com/in/rafael-frascino-cassaro-4a156a37/?originalSubdomain=br
ORCID: https://orcid.org/0000-0002-3729-2858
Reviewer bio
Dr Anny Manrich PhD is a food Engineer with expertise in Food Technology, Natural Polymers, Edible Films, Enzymes, and Nanotechnology. She writes and reviews content on these topics.
Dr Anny Manrich’s Highlights:
- Research and Technology at the Brazilian Agricultural Research Corporation
- PhD in Chemical Engineering with a focus on Biochemistry at the Federal University of Sao Carlos/ Brazil and a one-year scholarship at the Technical University of Munich/ Germany
- Bachelor of Food Engineering at the University of Campinas/ Brazil and a one-year scholarship at the Technical University of Munich/ Germany
“To solve a problem, global vision and multifactorial understanding are necessary. Therefore, in addition to expertise, one should seek multidisciplinary thinking connected with science and reality” – Dr Anny Manrich, PhD.
Professional Experience:
Dr Anny Manrich’s Experience Joining the Brazilian Agricultural Research Corporation, as soon as she completed her doctorate,
Dr Anny Manrich has worked on several projects, including the more than three-year partnership project with BRF, a major food producer in Brazil. As a postdoctoral fellow.
Dr Anny Manrich has also contributed to several business consultancies and research projects of the National Nanotechnology Laboratory System in areas such as food technology, fibres, films and coatings and Nanotechnology; in a very determined way, having a great team relationship, being creative and committed.
Growing concerns about the safe introduction of nanomaterials into today’s life emphasises the need to create regulatory documentation in front of characterising, using and testing them. Dr Anny Manrich worked for two years on a characterization project for nanoscale materials, with the aim of exploring their possible health effects.
Despite not having specific academic training in packaging or polymeric films, Dr Anny Manrich works at the Brazilian Agricultural Research Corporation in areas of edible and biodegradable films produced from agricultural waste and in the development of films with greater resistance to water, having articles published in renowned scientific journals, which demonstrates her multidisciplinary understanding and creativity.
In addition, she worked for four years as a consultant to a food company to develop a line of snacks that are healthy and that add functional ingredients, physiologically active compounds that bring health benefits, made from fruits and vegetables, enabling diet improvement, disease prevention and reduction of nutritional deficiencies.
Dr Anny Manrich participated as a member of the examination board for two Master’s exams and one PhD exam at the Department of Chemical Engineering of the Federal University of São Carlos.
Education:
- 2001 Bachelor in Food Engineering at the State University of Campinas, Brazil
- 1999 One year scholarship at the Technical University of Munich
- 2004 Master in Chemical Engineering at the Federal University of São Carlos, Brazil
- 2012 PhD in Chemical Engineering at the Federal University of São Carlos, Brazil
- 2010 One year scholarship at the Technical University of Munich
The main publications of Dr. Anny Manrich are:
Articles
Manrich, A., Moreira, F. K., Otoni, C. G., Lorevice, M. V., Martins, M. A., & Mattoso, L. H. (2017). Hydrophobic edible films made up of tomato cutin and pectin. Carbohydrate Polymers, 164, 83-91.
Mendes, J. F., Norcino, L. B., Martins, H. H. A., Manrich, A., Otoni, C. G., Carvalho, E. E. N., … & Mattoso, L. H. C. (2020). Correlating emulsion characteristics with the properties of active starch films loaded with lemongrass essential oil. Food Hydrocolloids, 100, 105428.
Norcino, L. B., Mendes, J. F., Natarelli, C. V. L., Manrich, A., Oliveira, J. E., & Mattoso, L. H. C. (2020). Pectin films loaded with copaiba oil nanoemulsions for potential use as bio-based active packaging. Food Hydrocolloids, 106, 105862.
Manrich, Anny, et al. Immobilization of trypsin on chitosan gels: Use of different activation protocols and comparison with other supports. International Journal of Biological Macromolecules 43.1 (2008): 54-61.
Manrich, Anny; Komesu, Andrea ; Adriano, Wellington Sabino; Tardioli, Paulo Waldir ; Giordano, Raquel Lima Camargo . Immobilization and Stabilization of Xylanase by Multipoint Covalent Attachment on Agarose and on Chitosan Supports. Applied Biochemistry and Biotechnology, v. 161, p. 455-467, 2010.
Mendes, J. F., Martins, J. T., Manrich, A., Neto, A. S., Pinheiro, A. C. M., Mattoso, L. H. C., & Martins, M. A. (2019). Development and physical-chemical properties of pectin film reinforced with spent coffee grounds by continuous casting. Carbohydrate polymers, 210, 92-99..
Milessi, T. S., Kopp, W., Rojas, M. J., Manrich, A., Baptista-Neto, A., Tardioli, P. W., … & Giordano, R. L. (2016). Immobilization and stabilization of an endoxylanase from Bacillus subtilis (XynA) for xylooligosaccharides (XOs) production. Catalysis Today, 259, 130-139.
Mendes, J. F., Norcino, L. B., Manrich, A., Pinheiro, A. C. M., Oliveira, J. E., & Mattoso, L. H. C. (2020). Development, physical‐chemical properties, and photodegradation of pectin film reinforced with malt bagasse fibers by continuous casting. Journal of Applied Polymer Science, 137(39), 49178.
Mendes, J. F., Martins, J. T., Manrich, A., Luchesi, B. R., Dantas, A. P. S., Vanderlei, R. M., … & Martins, M. A. (2021). Thermo-physical and mechanical characteristics of composites based on high-density polyethylene (HDPE) e spent coffee grounds (SCG). Journal of Polymers and the Environment, 29, 2888-2900..
Mendes, J. F., Norcino, L. B., Martins, H. H., Manrich, A., Otoni, C. G., Carvalho, E. E. N., … & Mattoso, L. H. C. (2021). Development of quaternary nanocomposites made up of cassava starch, cocoa butter, lemongrass essential oil nanoemulsion, and brewery spent grain fibers. Journal of Food Science, 86(5), 1979-1996.
Manrich, A., Martins, M. A., & Mattoso, L. H. C. (2021). Manufacture and performance of peanut skin cellulose nanocrystals. Scientia Agricola, 79.
Nascimento, V. M., Manrich, A., Tardioli, P. W., de Campos Giordano, R., de Moraes Rocha, G. J., & Giordano, R. D. L. C. (2016). Alkaline pretreatment for practicable production of ethanol and xylooligosaccharides. Bioethanol, 2(1)..
Manrich, Anny, de Oliveira, J. E., Martins, M. A., & Mattoso, L. H. C. Physicochemical and Thermal Characterization of the Spirulina platensis. J. Agric. Sci. Technol. B, v. 10, p. 298-307, 2020.
Book Chapter
Terra, I. A. A., Aoki, P. H., Delezuk, J. A. D. M., Martins, M. A., Manrich, A., Silva, M. J., … & Miranda, P. B. (2022). Técnicas de Caracterização de Polímeros. Nanotecnologia Aplicada a Polímeros, 614.
Conference Papers
Ferreira, L. F., Luvizaro, L. B., Manrich, A., Martins, M. A., Júnior, M. G., & Dias, M. V. (2017). Comparação da estabilidade de suspensões poliméricas de amido/tocoferol e quitosana/tocoferol. In: CONGRESSO BRASILEIRO DE POLÍMEROS, 14., 2017, Águas de Lindóia, SP.
Manrich, A., Hubinger, S. Z., & Paris, E. C. (2017). Citotoxicidade causada por nanomateriais: avaliação do micronúcleo. In: WORKSHOP DA REDE DE NANOTECNOLOGIA APLICADA AO AGRONEGÓCIO, 9., 2017, São Carlos. Anais… São Carlos: Embrapa Instrumentação, 2017. p. 655-658.
Manrich, Anny, et al. Immobilization and Stabilization of Xylanase by multipoint covalent attachment on Glyoxyl Agarose Support. The 31st Symposium on Biotechnology for Fuels and Chemicals. 2009.
Manrich, Anny, et al. Application of immobilized xylanase on hydrolysis of soluble wood hemicelluloses after using microwave and organosolv pre-treatments. The 32nd Symposium on Biotechnology for Fuels and Chemicals. 2010.
You can view some of Dr Anny’s work below and links to her professional profile.
Research Gate: https://www.researchgate.net/profile/Anny-Manrich-2
Scopus: https://www.scopus.com/authid/detail.uri?authorId=23103497100
Google Scholar: https://scholar.google.com/citations?hl=en&user=Ea9qpr0AAAAJ
Linkedin: https://br.linkedin.com/in/anny-manrich-20693129
In this brief guide, we will answer the question “can you die eating ghost pepper?” with an in-depth analysis of how you can die eating ghost pepper?. Moreover, we will also discuss the reasons that cause death from ghost pepper.
Can you die eating ghost pepper?
Yes, we can die from eating ghost peppers.
The capsaicinoids found in ghost peppers take a significant part in pharmacological applications. On the other hand, capsaicin is termed a “double-edged sword” since it was shown to have carcinogenic, neurotoxic, and genotoxic effects.
The acute toxicity of capsaicin changes depending on both animal species and the way of administration into the body. (1)
That said the pain and pungent sensation of capsaicin in the fruits will prevent the over consumption of this spice (2)
How can ghost peppers cause death?
The minimum lethal intragastric dose of capsaicin per kg was about 100 mg which would be contained in about 32,4 g dry weight of fruits . For a 60-kg person, this toxic level would be comparable to the consumption of about 1,94 kg of dry wt of capsicum fruits, an extremely high amount. (2)
The cause of death was attributed to the hypotension and respiratory paralysis in mice and rats. On the other hand, in a recent case report, acute consumption of a high amount of chili peppers caused an arterial hypertensive crisis in a patient. (1)
The ghost pepper, also known as bhut jolokia, is one of the hottest chili peppers in the world. Ghost peppers have a measured ‘‘heat’’ of > 1,000,000 Scoville heat units (SHU), more than twice that of a habanero pepper.
A single seed from the ghost pepper can result in severe burning sensation of the mouth for up to 30 minutes post ingestion and ingestion of large quantities lead to violent retching that could lead to an esophageal perforation which carries a high mortality rate ranging from 20% to 40% .(3)
How to proceed if you eat too much pepper?
Various components of beverages may help mitigate the perceived burn of capsaicin through a variety of psychological, physiological, or physical mechanisms.
Many milk-based products contain a protein called casein, which can help break down capsaicin. Also it may partition into the fat phase, thereby limiting the number of capsaicin molecules available.
. Capsaicin is an alkaline molecule, balancing it with acid can help neutralize the molecule’s activity. This means drinking or eating something acidic such as lemonade, limeade, orange juice or a tomato-based food item or drink may also help.
Suggesting beverages containing sucrose may be useful in mitigating excessive burn, either by the suppression of the burn sensation for sweetness or by the analgesic effects of sucrose that occur via the opioid system (4, 5)
If the overconsumption lead to vomiting, chest pain, and subcutaneous emphysema, medical aid should be contacted immediately (3)
Are ghost peppers healthy?
Yes, as it was said, capsaicin is termed a “double-edged sword”, but despite its carcinogenic, neurotoxic, and genotoxic effects, when consumed with moderation its benefits of capsaicin far outweigh its risks.
Capsicum species also take a significant part in pharmacological applications, having therapeutic effects on several diseases such as urinary system disorders, obesity, renal failure, neuropathic pain, vulvar vestibulitis syndrome, dermatological disorders, and several types of cancer. (1)
It has been reported that capsaicin helps in reducing inflammatory heat and noxious chemical hyperalgesia and pain from rheumatoid arthritis or fibromyalgia.
Capsaicin represses the growth of various malignant cell lines by induction of cycle arrest, apoptosis, autophagy and also by the inhibition of cellular metabolic activation.
It has been found that capsaicin was able to block breast cancer cell migration and kill prostate cancer cells. The metabolites of capsaicin (such as the reactive phenoxy radicals) can even attack the DNA and trigger the mutagenicity and malignant transformation
Capsaicin can reduce the incidence of cardiovascular diseases by inhibition of platelet aggregation and the activity of clotting factors. Capsaicin can pass through the plasma membrane of platelets and thus alter membrane fluidity.
It has been reported that capsaicinoids have potential beneficial effects on the cardiovascular system to treat various cardiovascular threats in human beings that include coronary heart disease, myocardial infarction, hypertension and atherosclerosis.
Capsaicin was found to reduce body fat accumulation in animal experiments as well as clinical studies. The antiobesity effect of capsaicin showed that thermogenesis and lipid metabolism related proteins were markedly altered upon capsaicin treatment. (6)
Conclusion:
In this brief guide, we have answered the question “can you die eating ghost pepper?” with an in-depth analysis of how you can die eating ghost pepper?. Moreover, we have also discussed the reasons that cause death from ghost pepper.
Citations:
- Burcu Guldiken, Gizem Catalkaya, Gulay Ozkan, Fatma Duygu Ceylan, Esra Capanoglu, Chapter 21 – Toxicological effects of commonly used herbs and spices, Toxicology, Academic Press, 201-213, 2021.
- Glinsukon, T., Stitmunnaithum, V., Toskulkao, C., Buranawuti, T., & Tangkrisanavinont, V. Acute toxicity of capsaicin in several animal species. Toxicon, 18(2), 215–220. 1980.
- Arens, A., Ben-Youssef, L., Hayashi, S., & Smollin, C. Esophageal Rupture After Ghost Pepper Ingestion. The Journal of Emergency Medicine, 51(6), e141–e143. 2016.
- Nolden, A. A., Lenart, G., & Hayes, J. E. Putting out the fire – Efficacy of common beverages in reducing oral burn from capsaicin. Physiology & Behavior. 2019.
- Muhammed Alparslan Gøkhan, Esben Skipper Sørensen, Lene Baad-Hansen, Role of dairy proteins in the reduction of capsaicin-induced oral burning pain, Physiology & Behavior, 259, 114036, 2023.
- Baruah, S. & Zaman, M.K. & Rajbongshi, P. & Das, Subra. A review in recent researches in Bhut jolokia and pharmacological activity of capsaicin. International Journal of Pharmaceutical Sciences Review and Research. 24. 89-94. 2014.
