Hot cuisine as a source of anti-inflammatory drugs

Phytochemistry Reviews

Volumn 4, Issue 1, 2005, Pages 3-10

  Appendino, Giovanni ^a   Minassi, Alberto ^a   Daddario, Nives ^a  

^a UNIVERSITY OF EASTERN PIEDMONT   (Italy)

Author keywords

Capsaicin; Endovanilloids; Nanilloids; Neurogenic inflammation; Nutraceuticals

Indexed keywords

4 AMINOBENZOIC ACID; 6 IODONONIVAMIDE; ALPHA SANTONIN; ANTIINFLAMMATORY AGENT; CAPSAICIN; CAPSAICIN DERIVATIVE; ION CHANNEL; NATURAL PRODUCT; NONIVAMIDE; SESQUITERPENE LACTONE DERIVATIVE; STATIN; THAPSIGARGICIN; UNCLASSIFIED DRUG; VANILLOID RECEPTOR; VANILLOID RECEPTOR 1;

ANTHELMINTIC ACTIVITY; ANTIBACTERIAL ACTIVITY; BIOLOGICAL ACTIVITY; CHEMICAL MODIFICATION; CONFERENCE PAPER; DIET; DRUG IDENTIFICATION; DRUG SYNTHESIS; LIPOPHILICITY; MECHANICAL STIMULATION; METABOLITE; MYRTLE; NEUROGENIC INFLAMMATION; NUTRITIONAL SCIENCE; PATHOLOGY; PEPPER; PHYTOCHEMISTRY; PLANT; PRIORITY JOURNAL; SAFETY; SENSATION; STIMULATION; STRUCTURE ACTIVITY RELATION; SURVIVAL; THERMAL STIMULATION; WELLBEING;

CAPSICUM ANNUUM VAR. ANNUUM;

EID: 23944443479     PISSN: 15687767     EISSN: None     Source Type: Journal    
DOI: 10.1007/s11101-004-1395-7     Document Type: Conference Paper

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