About Vanilloid R1
Capsaicin, the main pungent ingredient in hot chili peppers, elicits a sensation of burning pain by selectively activating sensory neurons that convey information about noxious stimuli to the central nervous system. The protein encoded by this gene is a receptor for capsaicin and is a non-selective cation channel that is structurally related to members of the TRP family of ion channels. This receptor is also activated by increases in temperature in the noxious range, suggesting that it functions as a transducer of painful thermal stimuli in vivo. Four transcript variants encoding the same protein, but with different 5' UTR sequence, have been described for this gene. [provided by RefSeq, Jul 2008]

About APC
Allophycocyanin (APC) is a fluorescent protein derived from cyanobacteria and red algae and a potent donor fluorophore to create tandem dyes that can be excited off the 633-640 nm laser. APC has an excitation peak at 650 nm and a emission peak at 660 nm.