TRPVI

Capsaicin, also known as N-Vanillyl-8-methyl-6-(E)-noneamide, is the most pungent of the group of compounds called capsaicinoids It is a common ingredient in varieties of pepper such as habanero, Thai, tabasco, cayenne etc. One target with which capsaicin interacts is the capsaicin receptor, an ion channel belonging to the superfamily of TRP channels. Because of the structural relation to other TRP channels and because the vanilloid moiety is an essential component of capsaicin, the capsaicin receptor is also called TRPVI or vanilloid receptor (VR1). It is involved in heat and pain perception. 

CLINICALLY USEFUL VANILLOID RECEPTOR TRPVI ANTAGONISTS... 

Despite their initial irritant properties, capsaicin and related TRPVI agonists ultimately reduce sensitivity to painful stimuli by desensitizing the receptor. 

Capsaicin (42), a pungent principle in chili peppers Capsicum spp.), as well as the skin irritant, resiniferatoxin (43), from the latex of Euphorbia resinifera, have been used to probe the transient receptor potential (TRP) channels and the vanilloid receptors responsible for the pain sensation caused by heat. This has led to the successful isolation of the first nociceptive receptor, TRPVI (transient receptor potential channel, vanilloid subfamily member 1) [103, 104], Capsaicin-containing creams are now available as nonprescription pain-relievers for the treatment of post-therapeutic neuralgia [105]. The internal use of capsaicin for the treatment of severe post-operative pain, post-traumatic neuropathic pain, and musculoskeletal diseases is currently under clinical trial [106]. 

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