Capsaicin, Nociception and Pain
AbstractCapsaicin, the pungent ingredient of the hot chili pepper, is known to act on the transient receptor potential cation channel vanilloid subfamily member 1 (TRPV1). TRPV1 is involved in somatic and visceral peripheral inflammation, in the modulation of nociceptive inputs to spinal cord and brain stem centers, as well as the integration of diverse painful stimuli. In this review, we first describe the chemical and pharmacological properties of capsaicin and its derivatives in relation to their analgesic properties. We then consider the biochemical and functional characteristics of TRPV1, focusing on its distribution and biological effects within the somatosensory and viscerosensory nociceptive systems. Finally, we discuss the use of capsaicin as an agonist of TRPV1 to model acute inflammation in slices and other ex vivo preparations. View Full-Text
Scifeed alert for new publicationsNever miss any articles matching your research from any publisher
- Get alerts for new papers matching your research
- Find out the new papers from selected authors
- Updated daily for 49'000+ journals and 6000+ publishers
- Define your Scifeed now
Frias, B.; Merighi, A. Capsaicin, Nociception and Pain. Molecules 2016, 21, 797.
Frias B, Merighi A. Capsaicin, Nociception and Pain. Molecules. 2016; 21(6):797.Chicago/Turabian Style
Frias, Bárbara; Merighi, Adalberto. 2016. "Capsaicin, Nociception and Pain." Molecules 21, no. 6: 797.
Note that from the first issue of 2016, MDPI journals use article numbers instead of page numbers. See further details here.