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被辣到满头大汗又停不下筷子？把不同辣椒里的辣椒素调到同样浓度，实际辣度却相差很大——说明辣椒里还有别的成分在悄悄拉低辣度。研究者从大量化学成分里锁定了几种天然化合物，它们能显著减轻灼热感；单独尝却几乎没有任何味道，说明不是"以味遮味"，而是在辣椒素受体这个"火警报警器"上抢先占位，让警报没那么响。有些辣椒之所以不辣，未必是辣椒素少，也可能是自带的解辣成分多。
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