Interactions between Chemesthesis and Taste: Role of TRPA1 and TRPV1

• Published in: International journal of molecular sciences Vol. 22; no. 7; p. 3360
• Main Authors: Rhyu, Mee-Ra, Kim, Yiseul, Lyall, Vijay
• Format: Journal Article
• Language: English
• Published: Switzerland MDPI AG 25.03.2021; MDPI
• Subjects: Burning; Calcitonin; Calcitonin gene-related peptide; Capsaicin receptors; chemesthesis; Chemical stimuli; Chemicals; Cold; Food; Food consumption; Herbs; interaction; Irritation; Korean indigenous plants; Nerve endings; Olfaction; Pain; Plants; Pungent principles; Review; Seeds; Sensory integration; Sensory neurons; Signal transduction; Sour taste; Spices; Substance P; Taste; Taste receptor neurons; Transient receptor potential proteins; TRPA1; TRPV1; Korean indigenous plants; chemesthesis; interaction; TRPV1; TRPA1; taste

In addition to the sense of taste and olfaction, chemesthesis, the sensation of irritation, pungency, cooling, warmth, or burning elicited by spices and herbs, plays a central role in food consumption. Many plant-derived molecules demonstrate their chemesthetic properties via the opening of transien...