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Some Like It Hot! Structure Of Receptor For Hot Chili Pepper And Pain Revealed

May 22, 2008

That’s pretty cool, now they could probably make a synthetic pepper that’s even hotter!

Using sophisticated equipment, the research team led by Dr Theodore G. Wensel, professor of biochemistry and molecular biology at BCM, generated the first three dimensional view of the protein that allows you to sense the heat of a hot pepper.

“This protein, known as TRPV1, not only senses spicy foods, but also makes it possible to feel real heat and the pain and inflammation related to other medical conditions,” said Wensel, senior author on the study. “This method of viewing the protein now gives us the chance to clearly see the functional relationship between outside stimuli and the nerve cell.”

Some Like It Hot! Structure Of Receptor For Hot Chili Pepper And Pain Revealed

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