Final answer:
Peppers contain capsaicin, which gives the perception of pain when it stimulates warm receptors. People who can tolerate more heat find peppers to be less painful.
Step-by-step explanation:
Peppers contain capsaicin, which opens the same sodium channels as warm receptors. Excess stimulation gives the perception of pain. Thus people who can tolerate more heat find peppers to be less painful. The question concerns the chemical found in peppers and how it interacts with receptors related to the perception of heat and pain. Option (a) and (b) are similar but differ in the type of ion channel they claim capsaicin affects. According to reliable information, peppers contain capsaicin, which is a compound known to open the same sodium channels as warm receptors. When these channels are excessively stimulated, it leads to the perception of pain. People with a higher tolerance for heat often find that peppers cause them less discomfort because they are less sensitive to this pain response. Therefore, the correct statement is option (a), noting that it is sodium channels that are involved, rather than calcium channels or quinine.