Chemical biology: Sticky spices

Michael J. Caterina

doi:10.1038/nature05565

Chemical biology: Sticky spices

Michael J. Caterina

School of Medicine

Research output: Contribution to journal › Short survey › peer-review

21 Scopus citations

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.

Original language	English (US)
Pages (from-to)	491-492
Number of pages	2
Journal	Nature
Volume	445
Issue number	7127
DOIs	https://doi.org/10.1038/nature05565
State	Published - Feb 1 2007

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title = "Chemical biology: Sticky spices",

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.",

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Chemical biology: Sticky spices

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