In this review, we discuss the importance of capsaicin to the current understanding of
neuronal modulation of pain and explore the mechanisms of capsaicin-induced pain. We …

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 …

Capsaicin, the main pungent ingredient in 'hot'chilli peppers, elicits a sensation of burning
pain by selectively activating sensory neurons that convey information about noxious stimuli …

The highly disagreeable sensation of pain results from an extraordinarily complex and
interactive series of mechanisms integrated at all levels of the neuroaxis, from the periphery …

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 …

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

Capsaicin, a pungent ingredient of hot peppers, causes excitation of small sensory neurons,
and thereby produces severe pain. A nonselective cation channel activated by capsaicin …

The thermo‐transient receptor potentials (TRPs), a recently discovered family of ion
channels activated by temperature, are expressed in primary sensory nerve terminals where …

Capsaicin or vanilloid receptors (VRs) participate in the sensation of thermal and
inflammatory pain,,. The cloned (VR1) and native VRs are non-selective cation channels …

Despite the progress that has occurred in recent years in the development of therapy, there
is still a need for effective and potent analgesics, especially for the treatment of chronic pain …