What receptors on tongue are activated when you eat spicy foods?

Spicy foods don't activate specific "spicy receptors" on the tongue. Instead, they trigger a complex interaction of different receptors, primarily TRP channels, particularly TRPV1 and TRPA1, which are found in the trigeminal nerve endings on your tongue and in your mouth.

Here's how it works:

* Capsaicin, the compound that makes chili peppers spicy, binds to TRPV1 receptors. This activation leads to a burning sensation.

* Other spicy compounds, like those found in wasabi or mustard, activate TRPA1 receptors, which also contribute to the burning sensation.

* The activation of these receptors sends signals to your brain, which interprets them as "spicy."

It's important to note:

* These receptors are also involved in sensing heat, which is why spicy foods often feel hot.

* The level of spiciness you perceive depends on the concentration of capsaicin and other spicy compounds in the food, as well as your individual sensitivity.

* Your body also develops a tolerance to spicy foods over time, as your receptors become less sensitive to the stimuli.

In summary: While there's no single "spicy receptor," the activation of TRP channels, particularly TRPV1 and TRPA1, is responsible for the burning sensation and perception of spiciness.