Pub. Date : 2002 Oct 30
PMID : 12414119
5 Functional Relationships(s)Download |
Sentence | Compound Name | Protein Name | Organism |
| 1 | Pungent sensation of hot peppers is thought to be mediated by vanilloid receptor subtype-1 (VR1), which can be activated by capsaicin, but there is little information regarding its histological localization in the tongue. | Capsaicin | transient receptor potential cation channel, subfamily V, member 1 | Rattus norvegicus |
| 2 | Pungent sensation of hot peppers is thought to be mediated by vanilloid receptor subtype-1 (VR1), which can be activated by capsaicin, but there is little information regarding its histological localization in the tongue. | Capsaicin | transient receptor potential cation channel, subfamily V, member 1 | Rattus norvegicus |
| 3 | Although VR1-immunoreactivity was not observed in taste-bud cells, our findings that a large number of VR1-IR fibers concentrated in the taste papillae suggest that capsaicin easily reaches the VR1 nerve terminals because of its lipophilic nature. | Capsaicin | transient receptor potential cation channel, subfamily V, member 1 | Rattus norvegicus |
| 4 | Although VR1-immunoreactivity was not observed in taste-bud cells, our findings that a large number of VR1-IR fibers concentrated in the taste papillae suggest that capsaicin easily reaches the VR1 nerve terminals because of its lipophilic nature. | Capsaicin | transient receptor potential cation channel, subfamily V, member 1 | Rattus norvegicus |
| 5 | Although VR1-immunoreactivity was not observed in taste-bud cells, our findings that a large number of VR1-IR fibers concentrated in the taste papillae suggest that capsaicin easily reaches the VR1 nerve terminals because of its lipophilic nature. | Capsaicin | transient receptor potential cation channel, subfamily V, member 1 | Rattus norvegicus |