Figure 6. Effect of clonidine on the capsaicin‐activated current at physiological temperature.

A, representative capsaicin‐activated currents recorded at physiological temperature (35 ± 1°C) in control (black trace), in the presence of 1 μm clonidine (clo, red trace) and upon washing out clonidine (blue trace). B, in collected results, 1 μm clonidine, applied on top of capsaicin, inhibited the inward current by 61 ± 15% (n = 8), ^** P < 0.01, paired t test, and the outward current by 48 ± 12% (n = 8), ^** P < 0.01, paired t test.