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The effects of neonatal capsaicin administration on trigeminal nerve chemoreceptors in the rat nasal cavity.

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Trigeminal nerve fibers in the nasal cavity respond to a variety of volatile chemical stimuli. Some of these trigeminal nerve fibers have been suggested to be capsaicin-sensitive and thus belong to a class of pain receptor rather than constituting a separate class of chemoreceptor. Our current

Sensitization and desensitization to capsaicin and menthol in the oral cavity: interactions and individual differences.

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It was reported in a recent study that, like capsaicin, menthol is capable of producing a desensitization to sensory irritation in the oral cavity. Whereas capsaicin is known to be able to cross-desensitize with other chemical irritants, no such information exists for menthol. To address this

Assessing regional sensitivity and desensitization to capsaicin among oral cavity mucosae

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This study aimed to determine perceptual response differences and characterize desensitization to capsaicin over time across several oral cavity mucosae- the tongue, cheek, hard palate, and lip. For each region, subjects rated the intensity of capsaicin and a vehicle control over a 10-minute period.

Detection and modulation of capsaicin perception in the human oral cavity.

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Capsaicin causes a burning or spicy sensation when this vanilloid compound comes in contact with trigeminal neurons of the tongue. This compound has low solubility in water, which presents difficulties in examining the psychophysical properties of capsaicin by standard aqueous chemosensory tests.

Temporal characteristics of capsaicin desensitization and stimulus-induced recovery in the oral cavity.

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It was recently discovered that capsaicin desensitization of the tongue can be temporarily reversed during recurrent stimulation ("stimulus-induced recovery," SIR). The effects of concentration and the temporal pattern of stimulation on desensitization and SIR were studied in four experiments. In

On the relation between capsaicin sensitivity and responsiveness to CO2: detection sensitivity and event-related brain potentials.

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OBJECTIVE Sensory hyperreactivity (SHR) with predominantly airway symptoms is a subgroup of chemical intolerance to various environmental substances with pungent/odorous properties. The hallmark of SHR is sensitivity to capsaicin inhalation, resulting in extensive coughing likely to be mediated by a

Variability in Capsaicin-stimulated Calcitonin Gene-related Peptide Release from Human Dental Pulp.

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BACKGROUND The unique innervation and anatomic features of dental pulp contribute to the remarkable finding that any physical stimulation of pulpal tissue is painful. Furthermore, when pathological processes such as caries affect teeth and produce inflammation of the pulp, the pain experienced can

Tris-hydroxymethyl-aminomethane enhances capsaicin-induced intracellular Ca(2+) influx through transient receptor potential V1 (TRPV1) channels.

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Non-selective transient receptor potential vanilloid (TRPV) cation channels are activated by various insults, including exposure to heat, acidity, and the compound capsaicin, resulting in sensations of pain in the skin, visceral organs, and oral cavity. Recently, TRPV1 activation was also

Effect of intranasal treatment with capsaicin on the recurrence of polyps after polypectomy and ethmoidectomy.

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The aim of this study was to evaluate the influence of five intranasal applications of capsaicin, performed after endoscopic polypectomy associated with partial middle turbinectomy and anterior ethmoidectomy, on the recurrence of nasal polyps and the intensity of nasal obstruction and rhinorrhea.

Capsaicin de-sensitization of the human nasal mucosa reduces pain and vascular effects of lactic acid and hypertonic saline.

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The present study was initiated to investigate the effects of hypertonic saline (15%) or low pH (1 M lactic acid, pH 2) applied to the human nasal mucosa. Patients suffering from birch-pollen allergy, which had been de-sensitized with capsaicin, were compared to non-treated, healthy controls. Five

Study on the dye leakage response of nasal mucosa following topical, capsaicin challenge in guinea pigs.

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We examined the serial changes of intravenously applied dye leakage and preliminary examined histamine release into nasal lavage fluid after topical stimulation with capsaicin in guinea pigs. A significant increase in the dye leakage response was detected for 30-40 min, with the maximum response

Capsaicin-, resiniferatoxin-, and lactic acid-evoked vascular effects in the pig nasal mucosa in vivo with reference to characterization of the vanilloid receptor.

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Nasal cavity volume, mucosal and superficial skin blood flow as well as renal splenic vascular effects of capsaicin, resiniferatoxin and lactic acid were investigated, using a novel in vivo pig model. The present results show that locally intraarterially injected capsaicin, resiniferatoxin and

γ-Aminobutyric acid (GABA) oral rinse reduces capsaicin-induced burning mouth pain sensation: An experimental quantitative sensory testing study in healthy subjects.

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In burning mouth patients, analgesia after oral administration of clonazepam may result from modulation of peripheral γ-aminobutyric acid (GABA) receptors. The effect of oral administration of test solutions (water, 0.5 mol/L or 0.05 mol/L GABA, 1% lidocaine) was investigated for the amelioration of

Effects of capsaicin on KCl-induced blood flow and sensory nerve activity changes in the tooth pulp.

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Potassium ion-containing solutions have been shown to initially excite then depress intradental nerve activity (INA) when applied into deep dentinal cavities. The INA reflects activity originating in intradental A fibers. Application of KCl to deep dentinal cavities also induces an increase in

Capsaicin-evoked CGRP release from rat buccal mucosa: development of a model system for studying trigeminal mechanisms of neurogenic inflammation.

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Many of the physiological hallmarks associated with neurogenic inflammatory processes in cutaneous tissues are similarly present within orofacial structures. Such attributes include the dependence upon capsaicin-sensitive sensory neurons and the involvement of certain inflammatory mediators derived

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