TRPV1 channel
The transient receptor potential cation channel subfamily V member 1 (TRPV1) receptor is a ligand-gated non-selective ion channel expressed in specific types of sensory neurons of the peripheral nervous system (thermoreceptors and nociceptors).
TRPV1 can be activated by exogenous agents, such as capsaicin (the irritating compound in hot chili peppers) or allyl isothiocyanate (the pungent compound in mustard and wasabi), as well as by heat (> 43 °C) and low pH.
When TRPV1 is activated, it opens and allows cations to flow inward. Often, there is a rapid increase in intracellular