Access

News and Views

Nature 389, 783-784 (23 October 1997) | doi:10.1038/39724

naturejobs

More science jobs
Post a job for free

Some like it hot: spicing up ion channels

David E. Clapham1

Capsaicin is the molecule that makes chilli peppers seem hot, and the receptor for this compound has now been identified. The receptor is also activated by increased temperature, indicating that it transduces painful thermal stimuli in vivo.

  1. David E. Clapham is at the Howard Hughes Medical Institute, Childrens Hospital, Harvard Medical School, 320 Longwood Avenue, Boston, Massachusetts 02115, USA.