Capsaicin is the chemical responsible for making some peppers spicy hot, but additionally it
is used as a pharmaceutical to alleviate different pain conditions. Capsaicin binds to the …

At submicromolar concentrations, capsaicin specifically activates the TRPV1 receptor
involved in nociception. At micro-to millimolar concentrations, commonly used in clinical and …

Although the pharmacological activity of capsaicin has been explained by its specific
binding to transient receptor potential vanilloid type 1, the amphiphilic structure of capsaicin …

Transient receptor potential vanilloid subtype 1 (TRPV1) is a heat-sensitive ion channel also
involved in pain sensation, and is the receptor for capsaicin, the active ingredient of hot chili …

Capsaicin is a natural compound that produces a warm sensation and is known for its
remarkable medicinal properties. Understanding the interaction between capsaicin with lipid …

Capsaicin bestows spiciness by activating TRPV1 channel with exquisite potency and
selectivity. Although a capsaicin-bound channel structure was previously resolved by cryo …

The capsaicin receptor TRPV1 has been intensively studied by cryo-electron microscopy
and functional tests. However, though the apo and capsaicin-bound structural models are …

Transient receptor potential (TRP) ion channels constitute a notable family of cation
channels involved in the ability of an organisms to detect noxious mechanical, thermal, and …

The transient receptor potential vanilloid 1 (TRPV1) channel is a ligand-gated, nonselective
cation channel expressed in primary sensory neurons, which has a role in nociception. The …

Capsaicin in chili peppers bestows the sensation of spiciness. Since the discovery of its
receptor, transient receptor potential vanilloid 1 (TRPV1) ion channel, how capsaicin …