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Capsaicin: A Chemical Probe for Sensory Neuron Mechanisms

  • Chapter
Handbook of Psychopharmacology

Abstract

Capsaicin is a principle constituent in a large variety of red peppers (e.g., Capsicum annuum, Capsicum frutescens), and it is to this and closely related substances that the pungency of these condiments is attributed. Peppers are routinely consumed by the people of a variety of nations and among these are the Hungarians, their cuisine being famous or, according to the palates of some, notorious for the generous use of paprika. It is perhaps fitting therefore that we owe some of the present knowledge of the physiological actions of capsaicin to the insight of the Hungarian scientist N. Jancsó, who embarked on investigations of this substance in the late 1940s and continued until his death in 1966. The impetus he provided is attested to by the incisive work conducted subsequently by his colleagues. A review of literature on capsaicin, therefore, cannot preclude a separate acknowledgment of these investigators for it is some of their work that has stirred the current interest in capsaicin.

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  1. James I. Nagy

    Present address: Department of Physiology, Faculty of Medicine, University of Manitoba, Winnipeg, Manitoba, R3E 0W3, Canada

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    James I. Nagy

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    Leslie L. Iversen  & Susan D. Iversen  & 

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    Solomon H. Snyder

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Nagy, J.I. (1982). Capsaicin: A Chemical Probe for Sensory Neuron Mechanisms. In: Iversen, L.L., Iversen, S.D., Snyder, S.H. (eds) Handbook of Psychopharmacology. Springer, Boston, MA. https://doi.org/10.1007/978-1-4613-3452-1_4

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