A fundamental subdivision of nociceptive sensory neurons is named after their unique
sensitivity to capsaicin, the pungent ingredient in hot chili peppers: these are the capsaicin …

Capsaicin, the pungent ingredient of red pepper has become not only a “hot” topic in
neuroscience but its new target-related unique actions have opened the door for the drug …

Chili peppers produce capsaicin (a vanilloid) that activates the transient receptor potential
cation channel subfamily V member 1 (TRPV1) on sensory neurons to alter their membrane …

Capsaicin, the pungent ingredient in red pepper, has been used since ancient times as a
spice, despite the burning sensation associated with its intake. More than 50 years ago …

Capsaicin, the pungent ingredient of the hot chili pepper, is known to act on the transient
receptor potential cation channel vanilloid subfamily member 1 (TRPV1). TRPV1 is involved …

Capsiate is a capsaicin-like ingredient of a non-pungent cultivar of red pepper, CH-19
sweet. To elucidate the mechanisms underlying the non-pungency of capsiate, we …

Capsaicin, the pungent ingredient in chili peppers, produces intense burning pain in
humans. Capsaicin selectively activates the transient receptor potential vanilloid 1 (TRPV1) …

TRPV1, the archetypal member of the vanilloid TRP family, was initially identified as the
receptor for capsaicin, the pungent ingredient in hot chili peppers. The receptor has a …

Transient receptor potential vanilloid 1 (TRPV1) is a calcium-permeable ion channel best
known for its ability to be gated by the pungent constituent of red chili pepper, capsaicin, and …

TRPV1 ion channels mediate the response to painful heat, extracellular acidosis, and
capsaicin, the pungent extract from plants in the Capsicum family (hot chili …