The Pungency of Garlic: Activation of TRPA1 and TRPV1 in Response to Allicin

@article{Macpherson2005ThePO,
  title={The Pungency of Garlic: Activation of TRPA1 and TRPV1 in Response to Allicin},
  author={Lindsey J. Macpherson and B. Geierstanger and V. Viswanath and M. Bandell and Samer R. Eid and Sunwook Hwang and A. Patapoutian},
  journal={Current Biology},
  year={2005},
  volume={15},
  pages={929-934}
}
  • Lindsey J. Macpherson, B. Geierstanger, +4 authors A. Patapoutian
  • Published 2005
  • Medicine, Biology
  • Current Biology
  • 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. Although there is some controversy as to the efficacy of garlic, garlic products are one of the most popular herbal supplements in the U.S. Chemically complex, garlic contains different assortments of sulfur compounds depending on whether the cloves are intact, crushed, cooked, or raw. Raw garlic, when cut and… CONTINUE READING

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