Hot Peppers and Pain

Hot Peppers and Pain

it was not until 1997 that a capsaicin receptor was 1056. terina et al., 1997), which they named the vallinoid recep-3505–3517. heat was activating the VR1 directly or through other thermally sensitive molecules. This study also generated a host of other questions regarding the endogenous ligand for the VR1: its physiological function, which neu-rons express the VR1 protein, and whether there a...

TRPV1: Pain, Peppers, and Prostaglandins

: Oxidative stress induces numerous biological problems. Lipid oxidation and peroxidation appear to be important steps by which exposure to oxidative stress leads the body to a disease state. For its protection, the body has evolved to respond to and eliminate peroxidation products through the acquisition of binding proteins, reducing and conjugating enzymes, and excretion systems. During the p...

Comparison of the ability to recover physiological traits of hot peppers and sweet peppers after high temperature stress

Molecular Basis for Species-Specific Sensitivity to “Hot” Chili Peppers

Chili peppers produce the pungent vanilloid compound capsaicin, which offers protection from predatory mammals. Birds are indifferent to the pain-producing effects of capsaicin and therefore serve as vectors for seed dispersal. Here, we determine the molecular basis for this species-specific behavioral response by identifying a domain of the rat vanilloid receptor that confers sensitivity to ca...

Stability of Capsaicinoids and Antioxidants in Dry Hot Peppers under Different Packaging and Storage Temperatures

The maintenance of the quality and storage life of perishable fruits and vegetables is a major challenge for the food industry. In this study, the effects of different temperatures, packaging materials and storage time on the stability of capsaicinoids and antioxidants, such as total carotenoids, ascorbic acid and total phenolic compounds, were studied in three commercially cultivated hot peppe...