Garlic's pungent flavor has made it a popular ingredient in cuisines around the world and
throughout history. Garlic's health benefits have been elevated from folklore to clinical study …

Garlic belongs to the Allium family of plants that produce organosulfur compounds, such as
allicin and diallyl disulfide (DADS), which account for their pungency and spicy aroma. Many …

TRPA1 is an excitatory ion channel targeted by pungent irritants from mustard and garlic.
TRPA1 has been proposed to function in diverse sensory processes, including thermal …

Some members of the transient receptor potential (TRP) family of cation channels mediate
sensory responses to irritant substances. Although it is well known that TRPA1 channels are …

Carvacrol, eugenol and thymol are major components of plants such as oregano, savory,
clove and thyme. When applied to the tongue, these flavors elicit a warm sensation. They …

TRPV1 ion channels mediate the response to painful heat, extracellular acidosis, and
capsaicin, the pungent extract from plants in the Capsicum family (hot chili …

Thermosensitive transient receptor potential (TRP) channels, especially TRPV1 and TRPA1,
are activated by the pungent compounds present in spices. TRPV1 activation by the intake …

TRPV1, the archetypal member of the vanilloid TRP family, was initially identified as the
receptor for capsaicin, the pungent ingredient in hot chili peppers. The receptor has a …

Transient receptor potential (TRP) channels are a superfamily of cation transmembrane
proteins that are expressed in many tissues and respond to many sensory stimuli. TRP …

TRPA1 is a calcium-permeable nonselective cation transient receptor potential (TRP)
channel that functions as an excitatory ionotropic receptor in nociceptive neurons. TRPA1 is …