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Nature 427, 260-265 (7 January 2004) | doi:10.1038/nature02282;
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Mustard oils and cannabinoids excite sensory nerve fibres through the TRP channel ANKTM1
Wasabi, horseradish and mustard owe their pungency to isothiocyanate compounds. Topical application of mustard oil (allyl isothiocyanate) to the skin activates underlying sensory nerve endings, thereby producing pain, inflammation and robust hypersensitivity to thermal and mechanical stimuli.
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