Thermoreceptors and nociceptors are involved in tasting something spicy.
- Capsaicin the active ingredient in spicy food binds to a special class of vanilloid receptor inside our mouth called VR1 receptors.
- After capsaicin binds to these receptors, the sensory neuron is depolarized, and it sends along a signal indicating the presence of spicy stimuli.
What are the receptors?
- Receptors are chemical structures, composed of protein, that receive and transduce signals that may be integrated into biological systems.
- They are mainly composed of proteins, which bind to ligands and cause responses to the immune system.
- These receptors are found in various immune cells, including the B cells, T cells, stem cells and in monocytes.
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