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      The capsaicin receptor: a heat-activated ion channel in the pain pathway.

      Nature

      Xenopus, Afferent Pathways, Transient Receptor Potential Channels, Sequence Homology, Amino Acid, metabolism, genetics, chemistry, Receptors, Drug, Protons, Plants, Medicinal, Nociceptors, pharmacology, Neurotoxins, Neurons, Afferent, Molecular Sequence Data, Ion Channels, Ion Channel Gating, Insect Proteins, Humans, Hot Temperature, Electrophysiology, Drosophila Proteins, Cloning, Molecular, Cell Line, drug effects, Cell Death, Capsicum, Capsaicin, Calcium Channels, Calcium, Animals, Amino Acid Sequence

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          Abstract

          Capsaicin, the main pungent ingredient in 'hot' chilli peppers, elicits a sensation of burning pain by selectively activating sensory neurons that convey information about noxious stimuli to the central nervous system. We have used an expression cloning strategy based on calcium influx to isolate a functional cDNA encoding a capsaicin receptor from sensory neurons. This receptor is a non-selective cation channel that is structurally related to members of the TRP family of ion channels. The cloned capsaicin receptor is also activated by increases in temperature in the noxious range, suggesting that it functions as a transducer of painful thermal stimuli in vivo.

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          Author and article information

          Journal
          10.1038/39807
          9349813

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