Sticky spices

Michael J. Caterina ()
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Michael J. Caterina: Johns Hopkins School of Medicine

Nature, 2007, vol. 445, issue 7127, 491-492

Abstract: The spiciness of foods such as horseradish is perceived through sensory neurons of the pain pathway. The lingering pungency of some such foods results from chemical modification of the channels that trigger these neurons.

Date: 2007
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DOI: 10.1038/nature05565

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