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 …

The plant-derived secondary metabolites have, over the years, greatly contributed to our
current understanding of the important mechanisms related to the process of pain …

Isosteric replacement of the phenolic hydroxyl group in potent vanilloid receptor (VR1)
agonists with the alkylsulfonamido group provides a series of compounds which are …

Capsaicin, the main ingredient responsible for the hot pungent taste of chilli peppers, is an
alkaloid found in the Capsicum family. Capsaicin was traditionally used for muscular pain …

The vanilloid receptor VR1 has attracted great interest as a sensory transducer for capsaicin,
protons, and heat, and as a therapeutic target. Here we characterize two novel VR1 …

The transient receptor potential vanilloid subtype 1 (TRPV1) is a non-selective cation
channel composed of four monomers with six transmembrane helices (TM1–TM6). TRPV1 is …

The possibility of introducing eye-wiping test as a model of acute pain was examined in rat,
and it was compared with the well-known hot plate test. One drop of NaCl 5 M was placed …

The present study reports the convenient synthesis, spectroscopic characterization, bio‐
assays and computational evaluation of a novel series of N‐acyl‐1H‐imidazole‐1 …

Evodiamine, a quinozole alkaloid constituent of Evodia rutaecarpa, has been reported
previously to induce several responses comparable to capsaicin in animal systems. Here …

TRPV1 (transient receptor potential vanilloid 1) is a ligand-gated ion channel expressed
predominantly in nociceptive primary afferents that plays a key role in pain processing. In …