A UK study has found that nerve fibers expressing the capsaicin receptor TRPV1 (transient receptor potential vanilloid type 1) are more numerous in colonic tissue from patients with IBS than in ...

The irritation response is set off by the chemical latching onto certain receptors in the membrane that are stimulated by pain and heat. In the case of capsaicin, this is the TRPV1 receptor.

Eating capsaicin stimulates the vanilloid receptor 1 (TRPV1 or the capsaicin receptor), which tells our brains that we are burning from the inside. Our brain tries to understand what's going on in ...

Take the chili pepper, for example. While it's a food rich in anti-inflammatory and antioxidant properties and serves as an excellent source of vitamin C, it contains capsaicin — a chemical that makes ...

When you eat spicy food, the capsaicin binds to receptors in the mouth and on the tongue called TRPV1, says Terry. "These send signals of pain to the brain," he adds. Technically, spiciness is just a ...

It's all about a chemical compound in peppers called capsaicin. Capsaicin binds to pain receptors on our nerves called TRPV1. Normally, it reacts to heat by sending warning signals to the brain.

When you eat spicy food, the capsaicin binds to receptors in the mouth and on the tongue called TRPV1, says Terry. "These send signals of pain to the brain," he adds. Technically, spiciness is ...

When you eat spicy food, the capsaicin binds to receptors in the mouth and on the tongue called TRPV1, says Terry. "These send signals of pain to the brain," he adds. Technically, spiciness is ...