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 …

Nociception is the process whereby primary afferent nerve fibers of the somatosensory
system detect noxious stimuli. Pungent irritants from pepper, mint, and mustard plants have …

When integral membrane proteins are visualized in detergents or other artificial systems, an
important layer of information is lost regarding lipid interactions and their effects on protein …

Transient receptor potential (TRP) channels are polymodal signal detectors that respond to
a wide range of physical and chemical stimuli. Elucidating how these channels integrate and …

The large Trp gene family encodes transient receptor potential (TRP) proteins that form
novel cation-selective ion channels. In mammals, 28 Trp channel genes have been …

The study of diverse animal groups allows us to discern the evolution of the neurobiology of
nociception. Nociception functions as an important alarm system alerting the individual to …

Transient receptor potential (TRP) channels are cellular sensors for a wide spectrum of
physical and chemical stimuli. They are involved in the formation of sight, hearing, touch …

Capsaicin bestows spiciness by activating TRPV1 channel with exquisite potency and
selectivity. Although a capsaicin-bound channel structure was previously resolved by cryo …

Transient receptor potential vanilloid 1 (TRPV1) is a calcium-permeable ion channel best
known for its ability to be gated by the pungent constituent of red chili pepper, capsaicin, and …

The Transient Receptor Potential Vanilloid 1 (TRPV1) channel is a polymodal protein with
functions widely linked to the generation of pain. Several agonists of exogenous and …