Skip to main content
Journal cover image

Pungent products from garlic activate the sensory ion channel TRPA1.

Publication ,  Journal Article
Bautista, DM; Movahed, P; Hinman, A; Axelsson, HE; Sterner, O; Högestätt, ED; Julius, D; Jordt, S-E; Zygmunt, PM
Published in: Proc Natl Acad Sci U S A
August 23, 2005

Garlic belongs to the Allium family of plants that produce organosulfur compounds, such as allicin and diallyl disulfide (DADS), which account for their pungency and spicy aroma. Many health benefits have been ascribed to Allium extracts, including hypotensive and vasorelaxant activities. However, the molecular mechanisms underlying these effects remain unknown. Intriguingly, allicin and DADS share structural similarities with allyl isothiocyanate, the pungent ingredient in wasabi and other mustard plants that induces pain and inflammation by activating TRPA1, an excitatory ion channel on primary sensory neurons of the pain pathway. Here we show that allicin and DADS excite an allyl isothiocyanate-sensitive subpopulation of sensory neurons and induce vasodilation by activating capsaicin-sensitive perivascular sensory nerve endings. Moreover, allicin and DADS activate the cloned TRPA1 channel when expressed in heterologous systems. These and other results suggest that garlic excites sensory neurons primarily through activation of TRPA1. Thus different plant genera, including Allium and Brassica, have developed evolutionary convergent strategies that target TRPA1 channels on sensory nerve endings to achieve chemical deterrence.

Duke Scholars

Altmetric Attention Stats
Dimensions Citation Stats

Published In

Proc Natl Acad Sci U S A

DOI

ISSN

0027-8424

Publication Date

August 23, 2005

Volume

102

Issue

34

Start / End Page

12248 / 12252

Location

United States

Related Subject Headings

  • Vasodilation
  • Transient Receptor Potential Channels
  • TRPA1 Cation Channel
  • Sulfinic Acids
  • Plant Extracts
  • Nociceptors
  • Nerve Tissue Proteins
  • Immunohistochemistry
  • Humans
  • Garlic
 

Citation

APA
Chicago
ICMJE
MLA
NLM
Bautista, D. M., Movahed, P., Hinman, A., Axelsson, H. E., Sterner, O., Högestätt, E. D., … Zygmunt, P. M. (2005). Pungent products from garlic activate the sensory ion channel TRPA1. Proc Natl Acad Sci U S A, 102(34), 12248–12252. https://doi.org/10.1073/pnas.0505356102
Bautista, Diana M., Pouya Movahed, Andrew Hinman, Helena E. Axelsson, Olov Sterner, Edward D. Högestätt, David Julius, Sven-Eric Jordt, and Peter M. Zygmunt. “Pungent products from garlic activate the sensory ion channel TRPA1.Proc Natl Acad Sci U S A 102, no. 34 (August 23, 2005): 12248–52. https://doi.org/10.1073/pnas.0505356102.
Bautista DM, Movahed P, Hinman A, Axelsson HE, Sterner O, Högestätt ED, et al. Pungent products from garlic activate the sensory ion channel TRPA1. Proc Natl Acad Sci U S A. 2005 Aug 23;102(34):12248–52.
Bautista, Diana M., et al. “Pungent products from garlic activate the sensory ion channel TRPA1.Proc Natl Acad Sci U S A, vol. 102, no. 34, Aug. 2005, pp. 12248–52. Pubmed, doi:10.1073/pnas.0505356102.
Bautista DM, Movahed P, Hinman A, Axelsson HE, Sterner O, Högestätt ED, Julius D, Jordt S-E, Zygmunt PM. Pungent products from garlic activate the sensory ion channel TRPA1. Proc Natl Acad Sci U S A. 2005 Aug 23;102(34):12248–12252.
Journal cover image

Published In

Proc Natl Acad Sci U S A

DOI

ISSN

0027-8424

Publication Date

August 23, 2005

Volume

102

Issue

34

Start / End Page

12248 / 12252

Location

United States

Related Subject Headings

  • Vasodilation
  • Transient Receptor Potential Channels
  • TRPA1 Cation Channel
  • Sulfinic Acids
  • Plant Extracts
  • Nociceptors
  • Nerve Tissue Proteins
  • Immunohistochemistry
  • Humans
  • Garlic