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Chemesthesis
Chemesthesis is the chemical sensitivity of the skin and mucous membranes. Chemesthetic sensations arise when chemical compounds activate receptors associated with other senses that mediate pain, touch, and thermal perception. These chemical-induced reactions do not fit into the traditional sense categories of taste and smell. Examples of chemesthetic sensations include the burn-like irritation from capsaicin and related compounds in foods like chili peppers; the coolness of menthol in mouthwashes and topical analgesic creams; the stinging or tingling of carbonated beverages in the nose and mouth; the tear-induction of cut onions; and the pungent, cough-inducing sensation in the back of the throat elicited by the oleocanthal in high-quality extra virgin olive oil. Some of these sensations may be referred to as spiciness, pungency, or piquancy. Chemesthetic sensations sometimes arise by direct chemical activation of ion channels on sensory nerve fibers, for example of transient ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sense
A sense is a biological system used by an organism for sensation, the process of gathering information about the world through the detection of Stimulus (physiology), stimuli. (For example, in the human body, the brain which is part of the central nervous system receives signals from the senses which continuously receive information from the environment, interprets these signals, and causes the body to respond, either chemically or physically.) Although traditionally five human senses were identified as such (namely Visual perception, sight, Olfaction, smell, Somatosensory system, touch, taste, and hearing), it is now recognized that there are many more. Senses used by non-human organisms are even greater in variety and number. During sensation, sense organs collect various stimuli (such as a sound or smell) for Transduction (physiology), transduction, meaning transformation into a form that can be understood by the brain. Sensation and perception are fundamental to nearly every ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chemical Compound
A chemical compound is a chemical substance composed of many identical molecules (or molecular entities) containing atoms from more than one chemical element held together by chemical bonds. A molecule consisting of atoms of only one element is therefore not a compound. A compound can be transformed into a different substance by a chemical reaction, which may involve interactions with other substances. In this process, bonds between atoms may be broken and/or new bonds formed. There are four major types of compounds, distinguished by how the constituent atoms are bonded together. Molecular compounds are held together by covalent bonds; ionic compounds are held together by ionic bonds; intermetallic compounds are held together by metallic bonds; coordination complexes are held together by coordinate covalent bonds. Non-stoichiometric compounds form a disputed marginal case. A chemical formula specifies the number of atoms of each element in a compound molecule, using the s ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Extra Virgin Olive Oil
Olive oil is a liquid fat obtained from olives (the fruit of ''Olea europaea''; family Oleaceae), a traditional tree crop of the Mediterranean Basin, produced by pressing whole olives and extracting the oil. It is commonly used in cooking: for frying foods or as a salad dressing. It can be found in some cosmetics, pharmaceuticals, soaps, and fuels for traditional oil lamps. It also has additional uses in some religions. The olive is one of three core food plants in Mediterranean cuisine; the other two are wheat and grapes. Olive trees have been grown around the Mediterranean since the 8th millennium BC. In 2019–2020, world production of olive oil was . Spain was the largest producer followed by Italy, Tunisia, Greece, Turkey and Morocco. San Marino has by far the largest per capita consumption of olive oil worldwide. The composition of olive oil varies with the cultivar, altitude, time of harvest, and extraction process. It consists mainly of oleic acid (up to 83%), with s ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Stratum Corneum
The stratum corneum (Latin for 'horny layer') is the outermost layer of the epidermis. The human stratum corneum comprises several levels of flattened corneocytes that are divided into two layers: the ''stratum disjunctum'' and ''stratum compactum''. The skin's protective acid mantle and lipid barrier sit on top of the stratum disjunctum. The stratum disjunctum is the uppermost and loosest layer of skin. The stratum compactum is the comparatively deeper, more compacted and more cohesive part of the stratum corneum. The corneocytes of the stratum disjunctum are larger, more rigid and more hydrophobic than that of the stratum compactum. The stratum corneum is the dead tissue that performs protective and adaptive physiological functions including mechanical shear, impact resistance, water flux and hydration regulation, microbial proliferation and invasion regulation, initiation of inflammation through cytokine activation and dendritic cell activity, and selective permeability to exc ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Acetylcholine
Acetylcholine (ACh) is an organic chemical that functions in the brain and body of many types of animals (including humans) as a neurotransmitter. Its name is derived from its chemical structure: it is an ester of acetic acid and choline. Parts in the body that use or are affected by acetylcholine are referred to as cholinergic. Substances that increase or decrease the overall activity of the cholinergic system are called cholinergics and anticholinergics, respectively. Acetylcholine is the neurotransmitter used at the neuromuscular junction—in other words, it is the chemical that motor neurons of the nervous system release in order to activate muscles. This property means that drugs that affect cholinergic systems can have very dangerous effects ranging from paralysis to convulsions. Acetylcholine is also a neurotransmitter in the autonomic nervous system, both as an internal transmitter for the sympathetic nervous system and as the final product released by the parasymp ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Solitary Chemosensory Cells
{{More footnotes needed, date=October 2018 Solitary chemosensory cells (SCCs) (also called solitary chemoreceptor cells) are isolated elements located in epithelia of the apparatuses of endodermic origin (such as respiratory and digestive apparatuses). In the aquatic vertebrates, SCCs are also present in the skin. In oral cavity, SCCs precedes the development of taste buds. For long time, SCCs were considered to be typical of aquatic vertebrates. Recently, these elements were also demonstrated in mammals. The SCCs share common morphological and biochemical characteristics with the taste cells located in taste buds of the oro-pharyngeal cavity. In particular, they may express molecules of the chemoreceptorial cascade (such as trans-membrane taste receptors, the G-protein gustducin, PLCbeta2, IP3R3, TRPM5). Morphologically, the elements of SCCs are polymorphic. Some of them have an apical tuft of rigid microvilli Microvilli (singular: microvillus) are microscopic cellular membran ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
TRPM
TRPM is a family of transient receptor potential ion channels (''M'' standing for '' wikt:melastatin''). Functional TRPM channels are believed to form tetramers. The TRPM family consists of eight different channels, TRPM1–TRPM8. Unlike the TRPC and TRPV sub-families, TRPM subunits do not contain N-terminal ankyrin repeat motifs but, rather, contain entire functional proteins in their C-termini. TRPM6 and TRPM7, for example, contain functional α-kinase segments, which are a type of serine/threonine-specific protein kinase. Permeability and activation The relative permeability of calcium and magnesium varies widely among TRPM channels. *TRPM4 and TRPM5 are impermeable to calcium. *TRPM3, TRPM6 and TRPM7 are highly permeable to both calcium and magnesium. The mechanism of activation also varies greatly among TRPM channels. *TRPM2 is activated by ADP-ribose adenosine 5'-diphosphoribose and functions as a sensor of redox status in cells. *TRPM4 and TRPM5 are activated by intra ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
TRPA (channel)
TRPA is a family of transient receptor potential ion channels. The TRPA family is made up of 7 subfamilies: TRPA1, TRPA- or TRPA1-like, TRPA5, painless, pyrexia, waterwitch, and HsTRPA. TRPA1 is the only subfamily widely expressed across animals, while the other subfamilies (collectively referred to as the basal clade) are largely absent in deuterostomes (and in the case of HsTRPA, only expressed in hymenopteran insects). TRPA1s have been the most extensively studied subfamily; they typically contain 14 N-terminal ankyrin repeats and are believed to function as mechanical stress, temperature, and chemical sensors. TRPA1 is known to be activated by compounds such as isothiocyanate (which are the pungent chemicals in substances such as mustard oil and wasabi) and Michael acceptors (e.g. cinnamaldehyde). These compounds are capable of forming covalent chemical bonds with the protein's cysteins. Non-covalent activators of TRPA1 also exists, such as methyl salicylate, menthol, and ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
TRPV
TRPV is a family of transient receptor potential cation channels (TRP channels) in animals. All TRPVs are highly calcium selective. TRP channels are a large group of ion channels consisting of six protein families, located mostly on the plasma membrane of numerous human and animal cell types, and in some fungi. TRP channels were initially discovered in the ''trp'' mutant strain of the fruit fly ''Drosophila'' that displayed transient elevation of potential in response to light stimuli, and were therefore named "transient receptor potential" channels. The name now refers only to a family of proteins with similar structure and function, not to the mechanism of their activation. Later, TRP channels were found in vertebrates where they are ubiquitously expressed in many cell types and tissues. There are about 28 TRP channels that share some structural similarity to each other. These are grouped into two broad groups: group 1 includes TRPC ( "C" for canonical), TRPV ("V" for vanill ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Transient Receptor Potential Channel
Transient receptor potential channels (TRP channels) are a group of ion channels located mostly on the plasma membrane of numerous animal cell types. Most of these are grouped into two broad groups: Group 1 includes TRPC ( "C" for canonical), TRPV ("V" for vanilloid), TRPVL ("VL" for vanilloid-like), TRPM ("M" for melastatin), TRPS ("S" for soromelastatin), TRPN ("N" for no mechanoreceptor potential C), and TRPA ("A" for ankyrin). Group 2 consists of TRPP ("P" for polycystic) and TRPML ("ML" for mucolipin). Other less-well categorized TRP channels exist, including yeast channels and a number of Group 1 and Group 2 channels present in non-animals. Many of these channels mediate a variety of sensations such as pain, temperature, different kinds of tastes, pressure, and vision. In the body, some TRP channels are thought to behave like microscopic thermometers and used in animals to sense hot or cold. Some TRP channels are activated by molecules found in spices like garlic (allicin ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pungency
Pungency () refers to the taste of food commonly referred to as spiciness, hotness or heat, found in foods such as chili peppers. Highly pungent tastes may be experienced as unpleasant. The term piquancy () is sometimes applied to foods with a lower degree of pungency that are "agreeably stimulating to the palate". Examples of piquant food include mustard and curry. Terminology In colloquial speech, the term "pungency" can refer to any strong, sharp smell or flavor. However, in scientific speech, it refers specifically to the "hot" or "spicy" quality of chili peppers. It is the preferred term by scientists as it eliminates the potential ambiguity arising from use of "hot" and "spicy", which can also refer to temperature or the presence of spices, respectively. For instance, a pumpkin pie can be both hot (out of the oven) and spicy (due to the common inclusion of spices such as cinnamon, nutmeg, allspice, mace, and cloves), but it is not ''pungent''. (A food critic may neverth ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Carbonated Beverages
A soft drink (see #Terminology, § Terminology for other names) is a drink that usually contains water (often Carbonated water, carbonated), a Sweetness, sweetener, and a natural and/or Artificial Flavoring, artificial flavoring. The sweetener may be a sugar, high-fructose corn syrup, fruit juice, a sugar substitute (in the case of diet drink, ''diet drinks''), or some combination of these. Soft drinks may also contain caffeine, Food coloring, colorings, preservatives, and/or other ingredients. Soft drinks are called "soft" in contrast with "Hard drink, hard" alcoholic drinks. Small amounts of alcohol (drug), alcohol may be present in a soft drink, but the Alcohol by volume, alcohol content must be less than 0.5% of the total volume of the drink in many countries and localities See §7.71, paragraphs (e) and (f). if the drink is to be considered Non-alcoholic drink, non-alcoholic. Types of soft drinks include lemon-lime drinks, orange soda, cola, grape soda, ginger ale, and ro ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
