But there's no real heat in a pepper. So, what's going on? It's all about a chemical compound in peppers called capsaicin. Capsaicin binds to pain receptors on our nerves called TRPV1. Normally ...

Binshtok et al. theorized that it could be possible to exploit the transient receptor potential vanilloid type 1 (TRPV1) channel, which is sensitive to noxious heat and capsaicin, to selectively ...