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

@article{Caterina1997TheCR,
  title={The capsaicin receptor: a heat-activated ion channel in the pain pathway},
  author={M. Caterina and M. Schumacher and M. Tominaga and Tobias A. Rosen and J. Levine and D. Julius},
  journal={Nature},
  year={1997},
  volume={389},
  pages={816-824}
}
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… Expand
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