A common link between marijuana and chili peppers could have implications for how we treat diabetes and colitis, as well as other conditions in the digestive tract, according to a new study from the University of Connecticut.
The study was published in the April 24 issue of the journal Proceedings of the National Academy of Sciences.
Researchers say chemicals found in the peppers and marijuana interact with the same receptor in our stomachs.
Scientists first focused on the chemical capsaicin, which is responsible for the hot sensation of eating a chili pepper. They fed capsaicin to mice, and “found the mice fed with the spice had less inflammation in their guts.”