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Capsaicin, Nociception and Pain

Department of Integrative Medical Biology, University of Umea, 901 87 Umea, Sweden
Department of Veterinary Sciences, University of Turin, Largo Paolo Braccini 2, I-10095 Grugliasco (TO), Italy
Author to whom correspondence should be addressed.
Academic Editor: Pin Ju Chueh
Molecules 2016, 21(6), 797;
Received: 29 April 2016 / Revised: 6 June 2016 / Accepted: 14 June 2016 / Published: 18 June 2016
(This article belongs to the Special Issue Capsaicin)
Capsaicin, 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
Keywords: capsaicin; vanilloids; TRPV1 receptor; nociception; somatic pain; visceral pain; sensitization; analgesia; resinferatoxin capsaicin; vanilloids; TRPV1 receptor; nociception; somatic pain; visceral pain; sensitization; analgesia; resinferatoxin
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MDPI and ACS Style

Frias, B.; Merighi, A. Capsaicin, Nociception and Pain. Molecules 2016, 21, 797.

AMA Style

Frias B, Merighi A. Capsaicin, Nociception and Pain. Molecules. 2016; 21(6):797.

Chicago/Turabian Style

Frias, Bárbara, and Adalberto Merighi. 2016. "Capsaicin, Nociception and Pain" Molecules 21, no. 6: 797.

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