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responds to both capsaicin and heat, chili peppers are sensed as hot. VR-1 is also able to respond to extracellular acidification and can integrate simultaneous exposure to all three sensory stimuli. VR1 is essential for the inflammatory sensitization to noxious thermal stimuli. A second type of receptor, a vanilloid-like receptor (TRPV2,VRL-1), has a higher threshold of activation regarding heat of about 52 °C and also responds to capsaicin and low pH. Both types of

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