August 23, 2014
Treating Pain By Blocking The ‘Chili-Pepper Receptor’
As anyone who has bitten into a chili pepper knows, its burning spiciness — though irresistible to some — is intolerable to others. Scientists exploring the chili pepper’s effect are using their findings to develop a new drug candidate for many kinds of pain, which can be caused by inflammation or other problems. They reported their progress on the compound, which is being tested in clinical trials, in ACS’ Journal of Medicinal Chemistry.
They produced more than two dozen similar compounds, each with its own unique molecular tweak. They tested them in the lab and in animals for the traits they were looking for, such as potency, safety, the ability to dissolve in water and whether they can be taken orally. One prospect showed the most promise, and it has advanced into clinical trials.
Reference: "Structure-Activity Relationship Studies and Discovery of a Potent Transient Receptor Potential Vanilloid (TRPV1) Antagonist 4-[3-Chloro-5-[(1S)-1,2-dihydroxyethyl]-2-pyridyl]-N-[5-(trifluoromethyl)-2-pyridyl]-3,6-dihydro-2H-pyridine-1-carboxamide (V116517) as a Clinical Candidate for Pain Management" - Journal of Medicinal Chemistry