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Summary
December 2003, Vol. 13, No. 12, Pages 1825-1837
, DOI 10.1517/13543776.13.12.1825
TRPV1 (vanilloid receptor, capsaicin receptor) agonists and antagonistsGiovanni AppendinoDipartimento di Scienze Chimiche, Alimentari, Farmaceutiche e Farmacologiche, Via Bovio 6, 10131 Novara, Italy. appendino@pharm.unipmn.it Departamento de Biologia Celular, Fisiologia e Inmunologia, Universita; de Cordoba, Avda de Menendez Pidal s/n 14004 Cordoba, Spain. fi1muble@uco.es Vivacell Biotechnology GmbH, Ferdinand-Porsche-Str. 5, D-79211 Denzlingen, Germany. bernd_fiebich@psyallg.ukl.uni-freiburg.de The vanilloid receptors (TRPVs) are a family of cation channels expressed both in neural and non-neural cells, which act as sensors for a variety of physical (heat, osmolarity) and ionic (increase of acidity, depletion of calcium stores) stimuli. As a druggable integrator of noxious signals and the target of the hot dietary alkaloid capsaicin, TRPV1 (vanilloid receptor 1, capsaicin receptor) has so far overshadowed the other vanilloid receptors. Ligand gating of TRPV1 is provided by a heterogeneous group of compounds named vanilloids, of which two prototypes (Nacylphenolamines and homovanillates) have been extensively investigated. Inhibition of vanilloid activity underlies the therapeutic application of vanilloids in a variety of diseases, such as chronic pain, bladder disorders and cough, and can be achieved by desensitisation or by antagonism. Both strategies have been pursued, resulting in the discovery of some promising compounds which have entered clinical trials. Forward Links to Citing ArticlesGiovanni Appendino. (2006) Benzamide-type vanilloid (TRPV1) antagonists Pfizer Japan: WO2005095329 . Expert Opinion on Therapeutic Patents 16:4, 549-553Online publication date: 1-Apr-2006. Summary | Full Text | PDF (109 KB) | PDF Plus (167 KB) Giovanni Appendino, Alberto Minassi, Nives Daddario. (2005) Hot Cuisine as a Source of Anti-Inflammatory Drugs. Phytochemistry Reviews 4:1, 3 CrossRef |
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