Commentaries
TRPV1: a new target for treatment of visceral pain in IBS?
Correspondence to:
Professor Peter Holzer, Institute of Experimental and Clinical Pharmacology, Medical University of Graz, Universitätsplatz 4, A-8010 Graz, Austria; peter.holzer@meduni-graz.at
| The first 150 words of the full text of this article appear below. |
The taste of food is heightened by seasoning, and food prepared with the right mixture of spices is one of the major human pleasures and as such a matter of huge economic dimension. It is therefore no wonder that the trade in spices has been of vast historical importance and a major driving force in the late medieval contacts between the East and West.1 The chemicals responsible for the gustatory and olfactory pleasures of spices are secondary metabolites elaborated by plants primarily for their defence.1 By some strange perversion, many humans have learned to enjoy low doses of these toxic chemicals, and in so doing ensure the success and survival of the plants producing spices.1
What are the mechanisms whereby we sense spices, and what do they have to do with functional disorders of the gastrointestinal (GI) tract? Even one decade ago, nobody could envisage that a large family of
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Gut 2008 57: 923-929.[Abstract] [Full Text] [PDF]
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