>From the current issue of Nature. http://www.nature.com/nature/links/020307/020307-1.html Neurobiology: Cold and menthol receptor
Natural products that mimic sensations of hot or cold are key to understanding how the nervous system detects temperature. Capsaicin (from chili peppers) evokes burning pain by activating an ion channel that also responds to heat. This week, cloning of a menthol receptor explains the icy-cool sensation of mint: the receptor is also activated by cold. Similarities between capsaicin and menthol receptors suggest that sensory nerve endings use a common molecular mechanism to detect hot and cold. --- You are currently subscribed to tips as: [EMAIL PROTECTED] To unsubscribe send a blank email to [EMAIL PROTECTED]
