Humans love Sriracha sauce, and the pleasurable, painful sensation that makes us want to slather tacos, rice and barbecue with it and other spicy condiments comes down to one molecule: capsaicin. Departmental faculty members Jie Zheng, Ph.D. and Vladimir Yarov-Yarovoy, Ph.D., in collaboration with researchers in China, recently got an unprecedented, close-up view of this molecule, as well as what happens inside our bodies when we eat the spicy foods that contain it. Read more about this article here.
Departmental faculty member Jie Zheng, along with researchers from his lab, have identified the molecular interactions that allow capsaicin to activate the body’s primary receptor for sensing heat and pain, paving the way for the design of more selective and effective drugs to relieve pain. Their study appeared online June 8 in the journal Nature Chemical Biology. Read more about this exciting research.