TRPV Inhibitors

TRPV channels are so called as a result of their activation by a group of compounds known as vanilloids, which includes capsaicin, compound found in chilli peppers. Capsaicin binds to TRPV1 channels and this binding is responsible for the hot, pain-like sensation caused by eating a spicy chilli.

Like all TRP channels, TRPV channels are cation selective ion channels formed from four individual subunits. They can exist as homo or heterotetramers and display extremely complex activation ...