Ray has written on the topic of de-ennervation and how it negatively affects the tissues where nerves die off or have reduced communication efficiency. He wrote that some spices, especially capsaicin, are known to cause de-ennervation and he tries to avoid those. This recent study seems to provide a possible explanation on the mechanism and benefit to avoiding spices.
http://www.neomatica.com/2014/06/13/tur ... fespan-10/
So, turning off the pain "receptor" TRPV1 increased lifespan in mice by about 10%, with the key finding that turning that "receptor" off resulted in "...The mice without pain receptor grow normally but have youthful metabolism even when old".
Additionally, as the study noted:
"...The same receptor is also the one that binds capsaicin, the chemical responsible for sensations of spiciness. Therefore these mice, were they to be tested, would likely to be found less sensitive to spicy food."
So, it may be fair to say that avoiding extra strong spices like capsaicin would reduce activation of TRPV1 and keep youthful metabolism functioning for longer.
http://www.neomatica.com/2014/06/13/tur ... fespan-10/
So, turning off the pain "receptor" TRPV1 increased lifespan in mice by about 10%, with the key finding that turning that "receptor" off resulted in "...The mice without pain receptor grow normally but have youthful metabolism even when old".
Additionally, as the study noted:
"...The same receptor is also the one that binds capsaicin, the chemical responsible for sensations of spiciness. Therefore these mice, were they to be tested, would likely to be found less sensitive to spicy food."
So, it may be fair to say that avoiding extra strong spices like capsaicin would reduce activation of TRPV1 and keep youthful metabolism functioning for longer.