Receptors of capsaicin, contained in chili peppers causing their hot flavor, can attenuate pain, researchers from the Institute of Physiology of the Czech Science Academy (AV) have found out, AV spokeswoman Diana Moosová told the Czech News Agency today. Their discovery might contribute to the development of more effective and targeted medicines to treat chronic pain, she added. The treatment of chronic pain is often difficult since it has different causes. Researchers from the functional morphology section focus on the role of the TRPV1 receptors. They are mainly in the neurons of the peripheral nervous system where they participate in the transfer and modulation of painful stimuli. The receptors can be activated trough various stimuli, for instance, a high temperature above 43 degrees centigrade and a low pH. Exactly capsaicin is one of their most common activators. "Our experiments have proved that the TRPV1 receptors in the central projections of neurons of spinal ganglions play an important modulation role in the transfer of information provoking pain. By blocking these receptors' activity, the pathologically increased sensitivity to mechanical and temperature impulses, which is a symptom of many chronic painful conditions, is considerably decreased," said Jiří Paleček, head of the functional morphology team. Source: praguepost.com. Source: Article, Source: flickr.com
