Chili peppers produce the pungent vanilloid compound capsaicin, which offers protection
from predatory mammals. Birds are indifferent to the pain-producing effects of capsaicin and …

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

With regard to the varied, nonculinary uses of hot pepper, there is apparently little new under
the sun. For example, Incas burned dried chili peppers to combat the invading Spaniards by …

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 …

Recently a cDNA clone, vanilloid receptor subtype-1 (VR1), was isolated and found to
encode an ion channel that is activated by both capsaicin, the pain producing compound in …

▪ Abstract The detection of painful stimuli occurs primarily at the peripheral terminals of
specialized sensory neurons called nociceptors. These small-diameter neurons transduce …

Mustard oil (MO) is a plant-derived irritant that has been extensively used in experimental
models to induce pain and inflammation [1, 2]. The noxious effects of MO are currently …

A Hot and Tactile Nobel Prize This year's Nobel Prize in Physiology or Medicine was
awarded to David Julius and Ardem Patapoutian for identifying molecules that relay …

The capsaicin (vanilloid) receptor VR1 is a cation channel expressed by primary sensory
neurons of the “pain” pathway. Heterologously expressed VR1 can be activated by vanilloid …

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 …