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  4. Compounds from Sichuan and Melegueta peppers activate, covalently and non-covalently, TRPA1 and TRPV1 channels
 
research article

Compounds from Sichuan and Melegueta peppers activate, covalently and non-covalently, TRPA1 and TRPV1 channels

Riera, Ce
•
Menozzi-Smarrito, C.
•
Affolter, M.
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2009
British Journal of Pharmacology

Background and purpose:

  • Details
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Type
research article
DOI
10.1111/j.1476-5381.2009.00307.x
Web of Science ID

WOS:000268531100010

Author(s)
Riera, Ce
Menozzi-Smarrito, C.
Affolter, M.
Michlig, S.
Munari, C.
Robert, F.
Vogel, H.  
Simon, Sa
Le Coutre, J.
Date Issued

2009

Publisher

Nature Publishing Group

Published in
British Journal of Pharmacology
Volume

157

Issue

8

Start page

1398

End page

1409

Subjects

chemosensation

•

structure-activity

•

calcium imaging

•

covalent binding

•

taste preference

•

TRP channel

•

TRPV1 knockout

•

Vanilloid Receptor

•

Pungent Compounds

•

Sensory Neurons

•

Ion-Channel

•

Menthol

•

Sensitivity

•

Anktm1

•

Assay

•

Taste

•

Mice

Editorial or Peer reviewed

REVIEWED

Written at

OTHER

EPFL units
LCPPM  
Available on Infoscience
April 30, 2010
Use this identifier to reference this record
https://infoscience.epfl.ch/handle/20.500.14299/49874
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