Capsaicin is the main pungent ingredient of hot chili peppers and selectively activates
nociceptive sensory neurons to exert the burning pain sensation. However, a prolonged …

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 …

The past few years have witnessed a remarkable progress in understanding the
neurobiology of pain. Important advances have been made particularly in the field of …

The capsaicin receptor, VR1, is a sensory neuron‐specific ion channel that serves as a
detector of pain‐producing chemical and physical stimuli. The response of VR1 to capsaicin …

A vanilloid receptor (VR1) has recently been cloned and shown to be a target for capsaicin,
the excitotoxic component of capsicum peppers (Caterina, MJ, Schumacher, MA, Tominaga …

The capsaicin receptor, VR1, is a sensory neuron-specific ion channel that serves as a
polymodal detector of pain-producing chemical and physical stimuli. It has been reported …

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 …

“There are compounds that can selectively desensitize sensory nerve endings to noxious
chemical stimuli without causing local anesthesia…. Capsaicin is the paradigm of such …

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

Capsaicin, the pungent ingredient in chili peppers, produces intense burning pain in
humans. Capsaicin selectively activates the transient receptor potential vanilloid 1 (TRPV1) …