Some people love spicy food and the associated tingle, while others get pain just thinking about it. In animals, it’s pretty much the same. Some people are not at all attracted to spicy foods, or even cannot eat them at the risk of putting themselves in danger, while others love spices, and especially chili peppers.
Although it is rich in anti-inflammatory and antioxidant properties, and is an excellent source of vitamin C, it contains capsaicin, a chemical that causes the burning sensation and interacts with the nerve receptor that regulates body temperature (TRPV1). The Environmental Protection Agency classifies it as a biochemical pesticide and animal repellent – but not all, explains Discover Magazine.
Mammals, including humans and rodents, have pain receptors that can be activated by injury, acid, heat and capsaicin, or substance phytochimique. Capsaicin can be fatal to rats and mice and cause toxicity symptoms orally, including unsteady gait, red skin, and cyanosis (blue lips, nails, and skin due to low oxygen levels).
Most pets, such as dogs, cats and rabbits, should also not eat spicy foods. If an animal has taste receptors for capsaicin, it will likely experience discomfort after ingesting foods that contain it. If ingested: gastrointestinal disturbances, vomiting and diarrhea may occur. So don’t leave any lying around (spicy oil included) because they also risk irritating their nose, mouth and eyes.
The role of evolution
Some animals like mice and squirrels even have a natural aversion to spicy foods, a behavior that can be attributed to an evolutionary response to avoid dangerous plants, according to Joanna Herberger, a veterinarian at PetSprint. But evolution is also responsible for the impressive insensitivity of certain animals.
This is the case for the tree shrew, this small mammal with an elongated snout native to the tropical forests of South Asia. A real exception. This species has a genetic mutation that increases its tolerance to spicy foods, an adaptation that gives it a useful advantage in consuming plants in its habitat, according to Luqman Javedinternal veterinarian at PangoVet.
Birds and chili: a give-and-take relationship
But the badge of kings of chili goes without hesitation… to the birds. African gray parrots, chickens, and other avian species have capsaicin-immune pain receptors, which counteract the unpleasant effects of heat associated with chili peppers. Even more surprising: because of the way TRPV1 receptors work in birds, capsaicin can have a pleasant vanilla taste, we read in the European Journal of Pharmacology.
Moreover, this resistance to the analgesic properties of capsaicin is essential for the fertilization of spicy plants, according to Luqman Javed. “Being able to resist the undesirable flavor of chili peppers (produced by the capsaicin in spicy plants) would allow birds to consume these seeds, fly far away, and then disperse them in their droppings.”
In reality, “Although most animals should not be fed spicy foods, some mild spices can be tolerated in very small amounts and under careful supervision”affirms Bethany Hsiamobile veterinarian and co-founder of CodaPet. “These mild spices include cinnamon, ginger, and turmeric.” We still advise you not to give your furry friend a curry, and to stick to kibble.
Source: www.slate.fr
