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 …

The capsaicin receptor, transient receptor potential vanilloid type 1 ion channel (TRPV1),
has been identified as a polymodal transducer molecule on a sub-set of primary sensory …

Capsaicin (CAP) is a spice-derived substance of the genus Capsicum, which has high
pungency and therapeutic potential. For many years, it has been considered only as an …

BACKGROUND AND PURPOSE Capsiate is produced by 'CH‐19 Sweet'(Capsicum annuun
L.), a non‐pungent cultivar of red pepper. Like capsaicin, capsiate is thought to enhance …

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 …

Analogs of capsaicin, such as capsaicinoids and capsinoids, activate a cation channel,
transient receptor potential cation channel vanilloid subfamily 1 (TRPV1), and then increase …

The vanilloid receptor TRPV1 is a ligand-gated cation channel that can be activated by
capsaicin, acids and noxious heat. For vanilloids, a stretch of 8 amino acids in the vicinity of …

There is mounting evidence that the vanilloid (capsaicin) receptor; transient receptor
potential channel, vanilloid subfamily member 1 (TRPV1), is subjected to multiple interacting …

Key points 25‐Hydroxyvitamin D (25OHD) is a partial agonist of TRPV1 whereby 25OHD
can weakly activate TRPV1 yet antagonize the stimulatory effects of the full TRPV1 agonists …

Transient receptor potential V1 (TRPV1) is a nonselective cation channel expressed in
nociceptors and activated by capsaicin. TRPV1 detects diverse stimuli, including acid, heat …