Spicy food may support a healthier microbiome, too. Though data are limited, “spicy foods appear to increase the microbiome’s ...

Scientists have discovered a novel way to relieve pain by targeting TRPV1, a key ion channel involved in sensing heat and physical discomfort ...

Ohio State researchers discovered three natural compounds—capsianoside I, roseoside, and gingerglycolipid A—that reduce the perceived spiciness of chili peppers without altering their capsaicin levels ...

RTX selectively inactivates TRPV1 + nerve fibers, blocking pain and heat signals while preserving other sensory and motor functions, and is non-addictive.

This heat triggers the TRPV1 receptors, causing calcium ions to flood into the neuron. That influx sparks electrical activity, helping neurons fire again. But this system doesn’t just stimulate ...

Chili insensitivity and TRPV1-V585 variant A study on men, published in Journal of Thoracic Disease, who felt little to no spiciness from chili found that they had a specific genetic variation in ...

The ATB nanoparticles anchor to dopamine neurons through the TRPV1 receptor then, acting as nanoantennae, convert pulsed near-infrared (NIR) irradiation into heat. This activates the heat-sensitive ...

One 2017 study showed that even when a virus was “killed” with UV light, it increased copies of TRPV1 and another receptor in lab-grown human cells. When to talk to your doctor.

Beyond post-translational modification, protein-protein interaction also regulates TRPV1 sensation in chronic pain. Multiple regulatory proteins, such as PI3K, GABAA receptor-associated proteins, ...

Capsaicin is the main ingredient in ointments, lotions, and patches used for pain relief. It interacts with a nerve receptor called TRPV1, which is present in the brain, peripheral nerves, bladder ...

TRPV1 can burn brown fat, which is more abundant in newborns but is still present in adults, primarily in the neck, upper chest, and under the arms. In colder climates, ...