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Capsaicin, Nociception and Pain

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...

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Principais autores: Bárbara Frias, Adalberto Merighi
Format: Artigo
Sprog:Inglês
Udgivet: MDPI AG 2016-06-01
Serier:Molecules
Fag:
capsaicin
vanilloids
TRPV1 receptor
nociception
somatic pain
visceral pain
sensitization
analgesia
resinferatoxin
Online adgang:http://www.mdpi.com/1420-3049/21/6/797
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