Linked from

The 11 pages that link to TRPA1, each with the reason it gives.

• Allyl isothiocyanateRelated: This channel helps convert the compound’s chemical reactivity into a burning sensation.

• PiperineRelated: Its activation by piperine contributes to pepper’s sharp, irritating sensation.

• Mustard oilRelated: Allyl isothiocyanate activates this channel, producing burning and irritation sensations.

• Riot control agentRelated: Irritants such as CS activate this channel, helping explain pain and inflammation.

• Tear gasRelated: CS activates this channel, triggering pain, coughing, and reflex tearing.

• CS gasRelated: CS activates this receptor, producing the burning sensations associated with exposure.

• PungencyRelated: Its activation helps explain the sharp nasal and oral sting of mustard and wasabi.

• Sichuan pepperRelated: Research links sanshool’s sensory effects to activity in this nerve channel.

• EucalyptolRelated: Eucalyptol’s sensory effects have been studied in relation to this channel.

• Methyl salicylateRelated: This channel helps explain sensory responses to methyl salicylate and related aromatic compounds.