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Blocking the "chili-pepper receptor" that causes burning sensations could help treat pain, according to a new study.

After analyzing the chili pepper's effects, researchers believe that they could develop new treatments for various kinds of pain triggered by inflammation or other problems.

Lead researcher Laykea Tafesse and her team at the American Chemical Society wanted to better understand a compound called capsaicin, an active ingredient in chili peppers that causes burning pain. Previous studies sequencing the protein "receptor" that capsaicin uses to attach to in the body revealed that the receptor, which acts as a gate letting only certain substances into cells, suggest that blocking this gate or receptor could potentially cut off pain signaling and treat pain that current drugs can't treat.

Previous studies reveal some compounds that are able to block this pain. However, they have all caused unwanted side effects.

To study variations of this "chili-pepper receptor" blocking theme, Tafesse and her team produced more than two dozen similar compounds, which had their own unique molecular adjustments. Researchers then tested the compounds on animals and found that one of the compounds showed significant potential to advance into clinical trials.

The findings are published in the Journal of Medicinal Chemistry.