PARC Advisory Board Member
Our group is interested in understanding how sensory systems enable us to perceive our world. In one aspect of our research, we exploit the power of natural products to elucidate molecular mechanisms of touch and pain sensation. For example, we have asked how capsaicin, the main pungent ingredient in "hot" chili peppers, elicits burning pain, and how menthol, the cooling agent in mint leaves, evokes an icy cool sensation.