TRPV1 (transient receptor potential vanilloid 1) channels are activated by several stimuli including heat, capsaicin (the spicy component of chili peppers), protons (low pH), and endogenous lipids. The binding of any of these stimuli can cause a conformational change in the channel leading to the opening of the pore, allowing the influx of cations such as calcium and sodium, resulting in an action potential. TRPV1 channels are widely expressed in sensory neurons and are responsible for detecting noxious heat and potentially harmful stimuli, making them an important target for the development of analgesics and anti-inflammatory agents.
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