Bruce C. Gibb discusses the biochemistry behind the sensory experiences associated with eating chillies and the lesser-known tingle-inducing ‘sanshools’.
This is a preview of subscription content, access via your institution
Access options
Access Nature and 54 other Nature Portfolio journals
Get Nature+, our best-value online-access subscription
$29.99 / 30 days
cancel any time
Subscribe to this journal
Receive 12 print issues and online access
$259.00 per year
only $21.58 per issue
Buy this article
- Purchase on Springer Link
- Instant access to full article PDF
Prices may be subject to local taxes which are calculated during checkout
References
Wender, P. A. et al. J. Am. Chem. Soc. 119, 12976–12977 (1997).
Hashimoto, S., Katoh, S. I., Kato, T., Urabe, D. & Inoue, M. J. Am. Chem. Soc. 139, 16420–16429 (2017).
Zasshi, Y. Yakugaku Zasshi 51, 384–390 (1931).
Jacobson, M. J. Am. Chem. Soc. 70, 4234–4237 (1948).
Crombie, L. J. Chem. Soc. 2997–3008 (1952).
Crombie, L. J. Chem. Soc. 995–998 (1955).
Bryant, B. P. & Mezine, I. Brain Res. 842, 452–460 (1999).
Sugai, E. et al. Biosci. Biotechnol. Biochem. 69, 1951–1957 (2005).
Koo, J. Y. et al. Eur. J. Neurosci. 26, 1139–1147 (2007).
Lennertz, R. C., Tsunozaki, M., Bautista, D. M. & Stucky, C. L. J. Neurosci. 30, 4353–4361 (2010).
Gerhold, K. A. & Bautista, D. M. Ann. N. Y. Acad. Sci 1170, 184–189 (2009).
Author information
Authors and Affiliations
Corresponding author
Rights and permissions
About this article
Cite this article
Gibb, B.C. Tweaking mechanosensors. Nature Chem 10, 483–484 (2018). https://doi.org/10.1038/s41557-018-0051-6
Published:
Issue Date:
DOI: https://doi.org/10.1038/s41557-018-0051-6
