We spoke to experts about how spicy food affects the body, whether it's healthy, and the potential benefits and risks to know ...

To me as a dietitian, that's a red flag. VShred diets also cite TRPV1, a receptor that helps produce brown fat, which is a type of fat that may help burn calories. TRPV1 has also been studied... in ...

The German pharma acquired rights to the TRPV1 agonist also known as MTX-071 last year when it acquired Swiss biotech Mestex, and has started dosing patients in one of three planned phase 3 trials ...

It's all about a chemical compound in peppers called capsaicin. Capsaicin binds to pain receptors on our nerves called TRPV1. Normally, it reacts to heat by sending warning signals to the brain.

These purines have anti-inflammatory and analgesic properties by acting through adenosine receptors, inhibiting TRPV1 channels, and promotingIL-10 production. We also found arachidonic acid metabolism ...

A UK study has found that nerve fibers expressing the capsaicin receptor TRPV1 (transient receptor potential vanilloid type 1) are more numerous in colonic tissue from patients with IBS than in ...

Capsaicin interacts with transient receptor potential vanilloid 1 (TRPV1), a receptor pivotal in pain perception, inflammation, and overall body homeostasis. By engaging with TRPV1, capsaicin ...

Capsaicin from the pepper activates a specific receptor in your mouth called TRPV1. These are the same receptors that would signal danger if you started pouring boiling water into your mouth.

在野外，辣椒属植物进化出产生辣椒素的能力，是为了阻止哺乳动物食用其果实。似乎只有人类蠢到会主动寻求刺激。而除人类以外，唯一喜欢食用辣椒的哺乳动物只有树鼩滇西亚种（Tupaia belangeri ...

机器之心发布机器之心编辑部2024 年的诺贝尔化学奖颁发给了在结构生物学领域取得重大成就的 David Baker 团队和 AlphaFold 团队，激发了 AI for science ...

辣椒素是一种化学物质，能够和我们口腔、鼻子甚至皮肤中的TRPV1蛋白结合。TRPV1通常负责感知温度，当它与辣椒素结合后，就会在较低温度下被激活。这一机制让我们误以为自己的口腔正遭受 ...

Some of the central molecular mechanisms that lead to hyperalgesia and allodynia after peripheral tissue injury involve the spinal dorsal horn transient receptor potential vanilloid 1 (TRPV1).