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Some like it hot: Spicing up ion channels

Nature
DOI: 10.1038/39724
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Abstract

Capsaicin is the molecule that makes chilli peppers seem hot, and the receptor for this compound has now been identified. The receptor is also activated by increased temperature, indicating that it transduces painful thermal stimuli in vivo.

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APA

Clapham, D. E. (1997). Some like it hot: Spicing up ion channels. Nature. https://doi.org/10.1038/39724

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