The Oral Sensation of Carbonated Water: Cross-desensitization by Capsaicin and Potentiation by Amiloride
نویسندگان
چکیده
منابع مشابه
The oral sensation of carbonated water: cross-desensitization by capsaicin and potentiation by amiloride.
The oral sensation elicited by carbonated water is reduced by capsaicin and by blockers of carbonic anhydrase. We have investigated the temporal profile of this sensation and its cross-desensitization by capsaicin. We additionally tested if the sensation is influenced by amiloride. Following pretreatment of half of the dorsal tongue with 33 p.p.m. capsaicin, carbonated water was flowed over the...
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Carbonated drinks elicit a sensation that is highly sought after, yet the underlying neural mechanisms are ill-defined. We hypothesize that CO(2) is converted via carbonic anhydrase into carbonic acid, which excites lingual nociceptors that project to the trigeminal nuclei. We investigated this hypothesis using three methodological approaches. Electrophysiological methods were used to record re...
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ژورنال
عنوان ژورنال: Chemical Senses
سال: 2001
ISSN: 1464-3553
DOI: 10.1093/chemse/26.6.639