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) …

Background: The capsaicin receptor TRPV1 is a polymodal nociceptor expressed
predominantly on sensory neurons. Pharmacological blockade of TRPV1 by antagonists …

A large number of pharmacological studies have used capsaicin as a tool to activate many
physiological systems, with an emphasis on pain research but also including functions such …

The TRPV1 receptor is known to play a role in nociceptive transmission in multiple organ
systems, usually in response to the pain of inflammation. TRPV1 antagonism has so far …

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 …

The transient receptor potential vanilloid-1 (TRPV1) is a non-specific cation channel known
for its sensitivity to pungent vanilloid compound (ie capsaicin) and noxious stimuli, including …

Background: The capsaicin receptor TRPV1, a polymodal nociceptor whose expression is
up-regulated in a number of painful inflammatory disorders, represents a promising …

Capsaicin has elicited great interest for many centuries due to its noticeable culinary and
medical properties. The discovery of its receptor, TRPV1, sparked an explosion of interest in …

The capsaicin receptor TRPV1 is an emerging target for the treatment of pain with a unique
expression profile in peripheral nociceptors and the ability to show polymodal activation …

Capsaicin is a naturally occurring alkaloid derived from chillies that is responsible for its hot
pungent taste. It is an odourless fat soluble compound that is rapidly absorbed through the …