"9474540"^^ . . . "Chemesthesis is the chemical sensitivity of the skin and mucous membranes. Chemesthetic sensations arise when chemical compounds activate receptors associated with other senses that mediate pain, touch, and thermal perception. These chemical-induced reactions do not fit into the traditional sense categories of taste and smell. Examples of chemesthetic sensations include the burn-like irritation from capsaicin and related compounds in foods like chili peppers; the coolness of menthol in mouthwashes and topical analgesic creams; the stinging or tingling of carbonated beverages in the nose and mouth; the tear-induction of cut onions; and the pungent, cough-inducing sensation in the back of the throat elicited by the oleocanthal in high-quality extra virgin olive oil. Some of these sensations may be referred to as spiciness, pungency, or piquancy. Chemesthetic sensations sometimes arise by direct chemical activation of ion channels on sensory nerve fibers, for example of transient receptor potential channels including those of the TRPV, TRPA or TRPM subtypes. Alternatively, irritant chemicals may activate cells of the epithelium to release substances that indirectly activate the nerve fibers. The respiratory passages, including the nose and trachea, possess specialized cells called solitary chemosensory cells which release acetylcholine or other activators to excite nearby nerve fibers. Because chemoresponsive nerve fibers are present in all types of skin, chemesthetic sensations can be stimulated from anywhere on the body's surface as well as from mucosal surfaces in the nose, mouth, eyes, etc. Mucus membranes are generally more sensitive to chemesthetic stimuli because they lack the barrier function of cornified skin. Much of the chemesthetic flavor sensations are mediated by the trigeminal nerves, which are relatively large and important nerves. Flavors that stimulate the trigeminal nerves are therefore important - for example, carbon dioxide is the trigeminal stimulant in carbonated beverages."@en . . . . "1040473960"^^ . "\u0637\u0639\u0645 \u062D\u0627\u062F"@ar . . . . . . . . "Chemestesis \u00E9 a sensibilidade qu\u00EDmica da pele e das membranas mucosas. Essas sensa\u00E7\u00F5es surgem quando compostos qu\u00EDmicos ativam os receptores associados com outros sentidos relacionados com a dor, tato e percep\u00E7\u00E3o t\u00E9rmica. Essas rea\u00E7\u00F5es qu\u00EDmicas induzidas n\u00E3o se encaixam nas categorias tradicionais como o paladar e olfato. Exemplos das sensa\u00E7\u00F5es incluem a irrita\u00E7\u00E3o do tipo apimentado, a frescura do mentol em anti-s\u00E9pticos bucais e cremes analg\u00E9sicos t\u00F3picos, as picadas ou formigueiro a \u00E1gua carbonatada no nariz e na boca, e a l\u00E1grima induzida pela cebola. Estas sensa\u00E7\u00F5es tamb\u00E9m podem ser referidas como qualidades picantes."@pt . "Chemesthesis"@pt . . . "6481"^^ . . . . . "La quimioestesia es la sensibilidad de la piel y de las mucosas a determinados compuestos qu\u00EDmicos. Las sensaciones quimioest\u00E9sicas se producen cuando estos compuestos activan receptores que median el dolor, el tacto y la percepci\u00F3n t\u00E9rmica.\u200B Aunque es habitual que se denominen popularmente como \u00ABsabores\u00BB, estas reacciones no encajan con las categor\u00EDas habituales de sabor y olfato. Estas sensaciones, que son captadas por terminaciones nerviosas del nervio trig\u00E9mino, contribuyen a reconocer mejor los perfiles de los alimentos y de las bebidas.\u200B"@es . . . . . . . "Chemesthesis"@en . "Chemesthesis is the chemical sensitivity of the skin and mucous membranes. Chemesthetic sensations arise when chemical compounds activate receptors associated with other senses that mediate pain, touch, and thermal perception. These chemical-induced reactions do not fit into the traditional sense categories of taste and smell."@en . . "Quimioestesia"@es . 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"Chemestesis \u00E9 a sensibilidade qu\u00EDmica da pele e das membranas mucosas. Essas sensa\u00E7\u00F5es surgem quando compostos qu\u00EDmicos ativam os receptores associados com outros sentidos relacionados com a dor, tato e percep\u00E7\u00E3o t\u00E9rmica. Essas rea\u00E7\u00F5es qu\u00EDmicas induzidas n\u00E3o se encaixam nas categorias tradicionais como o paladar e olfato. Exemplos das sensa\u00E7\u00F5es incluem a irrita\u00E7\u00E3o do tipo apimentado, a frescura do mentol em anti-s\u00E9pticos bucais e cremes analg\u00E9sicos t\u00F3picos, as picadas ou formigueiro a \u00E1gua carbonatada no nariz e na boca, e a l\u00E1grima induzida pela cebola. Estas sensa\u00E7\u00F5es tamb\u00E9m podem ser referidas como qualidades picantes. Sensa\u00E7\u00F5es que envolvem quemestese surgem por ativa\u00E7\u00E3o qu\u00EDmica direta dos canais de i\u00F5es nas fibras nervosas sensoriais, por exemplo, do canal receptor potencial transit\u00F3rio incluindo os dos subtipos TRPV, trpA ou TRPM. Alternativamente, os produtos qu\u00EDmicos irritantes podem ativar as c\u00E9lulas do epit\u00E9lio para libertar subst\u00E2ncias que podem ativar as fibras do nervo indiretamente. As vias respirat\u00F3rias, incluindo o nariz e a traqueia, possuem c\u00E9lulas especializadas, chamadas c\u00E9lulas solit\u00E1rias sensoriais que libertam acetilcolina ou outros ativadores para excitar as fibras nervosas vizinhas. Porque as fibras nervosas que d\u00E3o resposta a essas sensa\u00E7\u00F5es est\u00E3o presentes em todos os tipos de pele, elas podem ser geradas em qualquer lugar da superf\u00EDcie do corpo, bem como a partir de superf\u00EDcies mucosas do nariz, da boca, olhos e membranas que s\u00E3o geralmente mais sens\u00EDveis aos est\u00EDmulos desse tipo por falta da fun\u00E7\u00E3o de barreira da pele.Muito das sensa\u00E7\u00F5es de sabor dessa \u00EDndole s\u00E3o mediadas pelos nervos trigeminais, que s\u00E3o relativamente grandes e de suma import\u00E2ncia. Sabores que estimulam os nervos trig\u00EAmeos s\u00E3o importantes - por exemplo, o di\u00F3xido de carbono \u00E9 o estimulante do trig\u00EAmeo nas bebidas carbonatadas."@pt . . . . . . . . . . . . . "La quimioestesia es la sensibilidad de la piel y de las mucosas a determinados compuestos qu\u00EDmicos. Las sensaciones quimioest\u00E9sicas se producen cuando estos compuestos activan receptores que median el dolor, el tacto y la percepci\u00F3n t\u00E9rmica.\u200B Aunque es habitual que se denominen popularmente como \u00ABsabores\u00BB, estas reacciones no encajan con las categor\u00EDas habituales de sabor y olfato. Algunos ejemplos de sensaciones quimioest\u00E9sicas son la irritaci\u00F3n o la sensaci\u00F3n de quemaz\u00F3n producida por la capsaicina y otros compuestos relacionados que se encuentran en los chiles picantes; el frescor del mentol que est\u00E1 presente en enjuagues bucales y cremas analg\u00E9sicas de uso t\u00F3pico, el escozor u hormigueo de las bebidas carbonatadas en la nariz y la boca, el lagrimeo inducido por las cebollas cortadas y la sensaci\u00F3n de tos inducida por el oleocantal presente en el aceite de oliva virgen extra de alta calidad. Estas sensaciones, que son captadas por terminaciones nerviosas del nervio trig\u00E9mino, contribuyen a reconocer mejor los perfiles de los alimentos y de las bebidas.\u200B"@es . 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