Spiciness as a pungency in the activation of high temperature receptors
DOI:
https://doi.org/10.35381/s.v.v6i3.2325Keywords:
School Dentistry, Pathology Oral, Dental Care. (Source, DeCS).Abstract
Objective: To analyze spiciness as a pungency in the activation of high temperature receptors. Method: Documentary bibliographic type by means of a search of articles in databases such as: Pubmed, Scielo, Science Direct, Redalyc. Conclusion: The sense of taste is an indispensable factor for the detection of dissolved chemical substances in the mouth because it is part of the tongue and oral cavity and helps to perceive flavors, but at the same time it can also perceive other sensations such as temperature. When we ingest certain compounds present in spicy foods, the receptors of high temperatures present in the tongue are activated, so the sensation that our brain creates is thermoalgesia.
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