Field stimulation (10 Hz for 10 s, 0.5 ms pulse width, 60 V) of the guinea-pig isolated main
bronchi (atropine plus indomethacin in the bath) produced reproducible contractions which …

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 has long been known to act selectively on a subpopulation of neurons to produce
initial excitation, followed by a prolonged neuroinhibitory action commonly referred to as …

The recently cloned rat vanilloid receptor, VR1, can be activated by capsaicin, acid, and
heat. To determine the molecular mechanisms facilitating channel opening in response to …

Capsaicin is the active ingredient of chili peppers and gives them the characteristic pungent
flavor. Understanding the actions of capsaicin led to the discovery of its receptor, transient …

Non-selective transient receptor potential vanilloid (TRPV) cation channels are activated by
various insults, including exposure to heat, acidity, and the compound capsaicin, resulting in …

Ca2+ selective ion channels of vanilloid receptor subtype-1 (TRPV1) in capsaicin-sensitive
dorsal root ganglion (DRG) neurons and TRPV1 transfected Chinese hamster ovarian …

The recently cloned vanilloid receptor subtype 1 (VR1) is a ligand-gated channel that is
activated by capsaicin, protons, and heat. We have attempted to develop a dominant …

Capsaicin is a natural compound found in chili peppers and is used in the diet of many
countries. The important mechanism of action of capsaicin is its influence on TRPV1 …