"Desensitization of Nociceptive and Serotonergic Thermoregulatory Responses by Capsaicin in Chicken: Role of Capsaicin-Sensitive Subtype-1 Vanilloid Receptor-Independent Mechanisms"
BACKGROUND: It is well known that chicken is insensitive to pain burning sensation of capsaicin (main ingredient of hot chilli peppers) this may be due to insensitivity of transient receptors membrane potential of vanilloid subtype-1 (TRPV1) of chicken to capsaicin. So actions of capsaicin in chicken could be mediated through TRPV1-independent pathways. Serotonin (5-HT) acts as an excitatory transmitter in ... إقراء المزيد