Abstract
Garlic's pungent flavor has made it a prominent component in cuisines throughout the globe for decades. When chopped and put on the tongue or lips, raw garlic triggers unpleasant burning and prickling sensations by unknown processes. In this study, we demonstrate that raw garlic activates TRPA1 and TRPV1, two temperature-activated ion channels that belong to the (TRP) transient receptor potential. The allicin, a volatile component of fresh garlic, is the chemical responsible for TRPA1 and TRPV1 activation. Garlic, a member of the Allium produces organosulfur compounds inclusive of allicin and diallyl disulfide (DADS), which are accountable for garlic's spice and spicy fragrance. Allium extracts have been shown to provide a variety of health advantages, including hypotensive and vasorelaxant properties. Intriguingly, allicin and DADS have structural affinity with allyl isothiocyanate that exhibit ache and inflammation by TRPA1 activation.
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