Chemical biology: Sticky spices

Research output: Contribution to journalShort surveypeer-review


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 languageEnglish (US)
Pages (from-to)491-492
Number of pages2
Issue number7127
StatePublished - Feb 1 2007

ASJC Scopus subject areas

  • General

Fingerprint Dive into the research topics of 'Chemical biology: Sticky spices'. Together they form a unique fingerprint.

Cite this