Capsaicin Receptor Has Distinct Responses to Different Stimuli - Technology Networks

Scientists have long known that capsaicin, the ingredient that makes chili peppers feel hot and is used in some pain-relief creams, works by activating a pain-sensing receptor known as TRPV1.

Scientists have spent decades studying the brain's cells, connections, genes, and proteins. Yet another essential part of brain biology has received far less attention: lipids. These fatty molecules make up the membranes surrounding neurons, contribute to the myelin insulation that protects nerve fibers, and play important roles in communication between brain cells. Although lipids are fundamental to brain function, scientists have struggled to map where different types are located. Conventional imaging techniques cannot easily distinguish individual lipid molecules, leaving a major gap in our understanding of the brain's chemical organization.