Final answer:
Capsaicin is the compound that can stimulate warm-sensitive neurons by interacting with temperature-sensitive ion channels in nociceptors. It is the active ingredient in spicy foods that causes the hot sensation and is also used in topical analgesics.
Step-by-step explanation:
The compound that can stimulate warm-sensitive neurons is called capsaicin. This molecule activates nociceptors, which are receptors that can feel pain, by interacting with a temperature-sensitive ion channel. Capsaicin is known for being the active component in hot peppers, giving them their characteristic spicy heat. When capsaicin binds to its target receptor on a nociceptor, it elicits a sensation of warmth or heat because the ion channel it activates is responsive to temperatures above 37°C. Interestingly, the capsaicin molecule can remain bound to this ion channel for a prolonged period, which consequently can reduce the ability of other stimuli to trigger pain sensations through the same nociceptor. This is why capsaicin is also used as a topical analgesic in products designed to relieve pain.