|Print Date:||May 20, 2013, 5:44 pm|
|Title||Capsaicin, Pain, and Vanilloid Receptors|
|Text||Capsaicin, Pain, and Vanilloid Receptors
Normal small caliber neurons that are involved in temperature sensing use a vanilloid calcium channel receptor that also reacts to capsaicin - the active ingredient in hot peppers.
Capsaicin has an aliphatic group - which is why lipids (butter, yoghurt, ice cream, sour cream) work better than water, soft-drinks or beer to "cool off" your burning tongue.
Tolerance to hot peppers is the result of temporary destruction of nerve endings by the capsaicin.
Pioneering Research on nocioceptive receptors has come from:
MICHAEL J. CATERINA, M.D., Ph.D.
Department of Biological Chemistry
Johns Hopkins University School of Medicine:
History of Hot Chili Peppers - http://www.sciencemag.org/cgi/content/abstract/sci;315/5814/986
|Contributor||James G. Smirniotopoulos, M.D. (Uniformed Services University)|
|Peer Reviewer||James G. Smirniotopoulos, M.D. (Uniformed Services University)|
|Record Number||: 3797|
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