The transient receptor potential vanilloid-1 (TRPV1) is a non-specific cation channel known
for its sensitivity to pungent vanilloid compound (ie capsaicin) and noxious stimuli, including …

Capsaicin is the primary bioactive substance in red chili peppers, which produces the
pungent flavor. During the past few decades, pharmacological benefits of capsaicin and its …

Capsaicin (CAP) is a hydrophobic substance with various physiological effects in chili
peppers that is responsible for their perceived heat. Nonetheless, its application as a …

Capsaicin (CAP) rich diets may help with a variety of human pathophysiological conditions;
however, CAP administration is difficult due to its high pungency and limited water solubility …

Cancer-induced bone pain (CIBP) caused by bone metastasis is one of the most prevalent
diseases, and current treatments rely primarily on opioids, which have significant side …

Capsaicin is the main component in chilli pepper, which contributes to the spiciness of the
food. However, the role of capsaicin on aroma perception has been controversial in the …

Purpose To present the findings of combined oral assessment and gustometry testing of a
series of head and neck and hematologic malignancies in patients with self-reported taste …

This research focused on the oral perception of naturally occurring chemical food
compounds that are used in the pharma and food industries due to their pharmacological …

Pain is one of the most common symptoms experienced by patients. The use of current
analgesics is limited by low efficacy and important side effects. Transient receptor potential …

Introduction Taste perception is affected by trigeminal stimuli, ie, capsaicin. This has been
studied at suprathreshold concentrations. However, little is known about taste perception at …