%0 Journal Article
%T Chemesthesis Pain Reduction from Capsaicin and/or Allyl Isothiocyanate (AITC) When Introducing Humulene and Myrcene
%A Curtis H. Breville
%J Open Access Library Journal
%V 11
%N 4
%P 1-7
%@ 2333-9721
%D 2024
%I Open Access Library
%R 10.4236/oalib.1111124
%X The pain experienced when ea%ng spicy foods such as peppers, wasabi, horseradish, or spicy
mustard come from par%cular natural compounds binding to specific receptors in our mouth on
nerve endings communica%ng with the sensory cortex. When concentrated, compounds
humulene and myrcene, both existent in different ra%os in varie%es of hops (humulus lupulus),
bind to the TRPM8 receptor. While bound to this receptor at the same %me as either capsaicin
is bound to the TRPV1 receptor or allyl isothiocyanate (AITC) is bound to the TRPA1 receptor,
the chemesthesis from the TRPV1 and TRPA1 is severely reduced or eliminated. Test subjects
have volunteered to test the efficacy of the humulene & myrcene concentrate in the form of
retail product, Dr. B¡¯s Elixir ¨C Cooling Mouth Spray, the commercialized version of the inven%on
by the author through both formalized controlled environment experiments as well as informal
field sample efficacy demonstra%on on social media.
%K TRPM8
%K TRPV1
%K TRPA1
%K Humulene
%K Myrcene
%K Capsaicin
%K Allyl Isothiocyanate
%K Sensa%on
%K Hops
%K Spice
%K Cooling
%K Burning
%U http://www.oalib.com/paper/6813852