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Capsaicin, Nociception and Pain
Umeå University, Faculty of Medicine, Department of Integrative Medical Biology (IMB).
2016 (English)In: Molecules, ISSN 1420-3049, E-ISSN 1420-3049, Vol. 21, no 6, 797Article, review/survey (Refereed) Published
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Abstract [en]

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.

Place, publisher, year, edition, pages
2016. Vol. 21, no 6, 797
Keyword [en]
capsaicin, vanilloids, TRPV1 receptor, nociception, somatic pain, visceral pain, sensitization, analgesia, sinferatoxin
National Category
Pharmaceutical Sciences
Identifiers
URN: urn:nbn:se:umu:diva-124197DOI: 10.3390/molecules21060797ISI: 000378757600122OAI: oai:DiVA.org:umu-124197DiVA: diva2:950923
Available from: 2016-08-03 Created: 2016-07-28 Last updated: 2017-11-28Bibliographically approved

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