Menthol improves the taste of nicotine in cigarettes and smokeless tobacco products and may help people develop and maintain their smoking and chewing habits, according to a new study by the Yale Tobacco Center of Regulatory Science (TCORS). (more…)
The science behind the tingling sensation caused by eating a popular Asian spice has been explained by researchers at UCL.
The study, which is published in the journal Proceedings of the Royal Society B, helps shed light on the complex interactions between the senses of taste and touch, and could lead to a greater understanding of the causes of the tingling sensations experienced by many chronic pain patients.
Widely used in Asian cooking, the Szechuan pepper was found to mimic the sense of touch in the brain. It chemically activates light-touch fibres on the lips and tongue and sends the equivalent of 50 light taps to the brain per second. (more…)
