Various toxins can activate or sensitize nociceptors, leading to heightened pain responses. For instance, capsaicin, the active component in chili peppers, is known to activate TRPV1 receptors on nociceptors, causing a burning sensation. Other examples include environmental pollutants like heavy metals and industrial chemicals, which can induce oxidative stress and inflammation, thereby sensitizing nociceptors and contributing to chronic pain conditions.
