Some like it hot: spicing up ion channels

David E. Clapham
Additional contact information
David E. Clapham: the Howard Hughes Medical Institute, Childrens Hospital, Harvard Medical School

Nature, 1997, vol. 389, issue 6653, 783-784

Abstract: Capsaicin is the molecule that makes chilli peppers seem hot, and the receptor for this compound has now been identified. The receptor is also activated by increased temperature, indicating that it transduces painful thermal stimuliin vivo.

Date: 1997
References: Add references at CitEc
Citations:

Downloads: (external link)
https://www.nature.com/articles/39724 Abstract (text/html)
Access to the full text of the articles in this series is restricted.

Related works:
This item may be available elsewhere in EconPapers: Search for items with the same title.

Export reference: BibTeX RIS (EndNote, ProCite, RefMan) HTML/Text

Persistent link: https://EconPapers.repec.org/RePEc:nat:nature:v:389:y:1997:i:6653:d:10.1038_39724

Ordering information: This journal article can be ordered from
https://www.nature.com/

DOI: 10.1038/39724

Access Statistics for this article

Nature is currently edited by Magdalena Skipper

More articles in Nature from Nature
Bibliographic data for series maintained by Sonal Shukla () and Springer Nature Abstracting and Indexing ().