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 …

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 …

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 …

TRPV1 (transient receptor potential vanilloid 1) is a ligand-gated ion channel expressed
predominantly in nociceptive primary afferents that plays a key role in pain processing. In …

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 …

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 …

Capsaicin, a pharmacologically active agent found in chili peppers, causes burning and
itching sensation due to binding at the transient receptor potential vanilloid-1 (TRPV-1) …

Studies with animals that are deficient in the vanilloid (capsaicin) receptor TRPV1 have
confirmed the pivotal role that TRPV1 has in the development of post-inflammatory …

BACKGROUND AND PURPOSE Capsiate is produced by 'CH‐19 Sweet'(Capsicum annuun
L.), a non‐pungent cultivar of red pepper. Like capsaicin, capsiate is thought to enhance …

The transient receptor potential channel subtypes V1 (TRPV1) and A1 (TRPA1) play a
critical role in the development of hyperalgesia in inflammatory pain models. Although …