Artículo:

Chemical biology: Sticky spices

Autor:

Michael J. Caterina

Resumen:

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.

Página:

491

Publicación:

Nature

Volúmen:

445

Número:

7127

Fecha:

1 Febrero 2007

ISSN:

00280836 TTI Brave blue world

SrcID:

00280836-2007-02-01.txt