The gut microbiota has been designated as a hidden metabolic 'organ'because of its
enormous impact on host metabolism, physiology, nutrition, and immune function. The …

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 capsaicin (vanilloid) receptor VR1 is a cation channel expressed by primary sensory
neurons of the “pain” pathway. Heterologously expressed VR1 can be activated by vanilloid …

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

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 …

The transient receptor potential vanilloid 1 and ankyrin 1 (TRPV1 and TRPA1, respectively)
channels are members of the TRP superfamily of structurally related, non‐selective cation …

Control of chronic pain is frequently inadequate and/or associated with intolerable adverse
effects, prompting a frantic search for new therapeutics and new therapeutic targets. Nearly …

The cloned vanilloid receptor VR1 has attracted recent attention as a molecular integrator of
painful stimuli on primary sensory neurons. The existence of vanilloid-sensitive neurons in …

The vanilloid receptor (VR1) protein functions both as a receptor for capsaicin and a
transducer of noxious thermal stimuli. To determine the expression and targetting of this …