抄録 Capsaicin, the main pungent ingredient in 'hot'chili peppers, elicits burning pain by
activating specific (vanilloid) receptors on sensory nerve endings. The cloned capsaicin …

Transient receptor potential vanilloid 1 (TRPV1) is known as a receptor of capsaicin, a spicy
ingredient of chili peppers. It is also sensitive to a variety of pungent compounds and is …

ABSTRACT Capsaicin (trans-8-methyl-N-vanillyl-6-nonenamide) is a naturally occurring
alkaloid derived from plants of the genus Capsicum. TRPV1 (transient receptor potential …

Capsaicin is a naturally occurring alkaloid derived from chili pepper that is responsible for its
hot pungent taste. Capsaicin is known to exert multiple pharmacological actions, including …

Capsaicin, the main ingredient in'hot'chilli peppers, elicits burning pain by activating specific
(vanilloid) receptors on sensory nerve endings. The cloned capsaicin receptor (VR1) is a …

Capsaicinoids (capsaicin, dihydrocapsaicin, nordihydrocapsaicin and other capsaicinoids)
are the active ingredients of red pepper and paprika, and these have been widely applying …

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 …

Capsaicinoids (capsaicin, dihydrocapsaicin, nordihydrocapsaicin and other capsaicinoids)
are the active ingredients of red pepper and paprika, and these have been widely applying …

Capsaicin, the hot principle of red peppers or chilli is a favorite spice in culinary practice and
therefore it's role in gastric ulcerations has been tested since a long time. In early clinical …

Capsaicin, the pungent principle in chilli peppers has become a promising molecule for the
development of a new generation of analgesic-anti-inflammatory agents with a target …