@cobbo3 The molecular mechanisms of spiciness(pain sensation) and heat are the same so definitely there is a correlation. Actually won Nobel in physiology 2021. https://t.co/sdUa1XRY1i
RT @hswapnil: TRP channels can have polymodal activation ie different ways to be activated - the TRPV1 is activated by both capsaicin and…
RT @hswapnil: TRP channels can have polymodal activation ie different ways to be activated - the TRPV1 is activated by both capsaicin and…
TRP channels can have polymodal activation ie different ways to be activated - the TRPV1 is activated by both capsaicin and by heat That's why eating hot peppers gives a 'hot' sensation! More: https://t.co/WAfRtpDg3a Nuggets from a basic science ses
@Fritzbonn thank god, still chuggable 😮💨 (https://t.co/28YQZ4aokl) https://t.co/afGIHC31Ax
@StDog8 @TheMcKenziest @CNNPolitics https://t.co/vOKlrAzB0d Genomic sequencing potential predictor https://t.co/D6RSIzDlJs Correlation between genes and orientation https://t.co/2jIZTdBsDH https://t.co/3TEi6aA1qL TRPV1 Receptor Targeted by Spicy Foods htt
@AsadaNikoru i looked up capsaicin receptors and it seems they bind to a receptor calleed TRPV1, which is a receptor known to regulate and sense temperature. so that means capsaicin binds to a thermoreceptor right? https://t.co/lcDZ7G8FfC.
@alanrew It's due to capsaicin binding to and activating TRPV1 channels. More detail here: https://t.co/g0tLW6zO5O
Here is some further reading https://t.co/jGQ1NsGjIH
@FOODFESS2 https://t.co/BGZAqvuSSw can’t believe i read a journal in my free day just bcs a tweet👀
Capsaicin (chili peppers) and piperine (black pepper) are able to bind and activate TRPV1 to make foods appear spicy TRPV1 is normally used to help regulate body temperature and heat sensation https://t.co/oWClyKymCm