Food and pain: Should we be more interested in what our patients eat?

Pain

Volumn 129, Issue 1-2, 2007, Pages 5-7

  Bell, Rae Frances ^a  

^a HAUKELAND UNIVERSITY HOSPITAL   (Norway)

Author keywords

[No Author keywords available]

Indexed keywords

ANTHOCYANIN; BENZODIAZEPINE DERIVATIVE; CAFFEINE; CATECHOLAMINE; CYCLOOXYGENASE 2 INHIBITOR; CYTOCHROME P450 1A2; CYTOCHROME P450 3A4; FLAVONOID; FLUVOXAMINE; INDOMETACIN; NONSTEROID ANTIINFLAMMATORY AGENT; OLIVE OIL; OMEGA 3 FATTY ACID; PHYTOSTEROL; POLYPHENOL; RESVERATROL; SEROTONIN; SEROTONIN UPTAKE INHIBITOR; TRYPTOPHAN;

ANALGESIA; ANTIINFLAMMATORY ACTIVITY; ANTIOXIDANT ACTIVITY; BONE PAIN; CATECHOLAMINE BLOOD LEVEL; CHERRY; DIET; EDITORIAL; FOOD INTAKE; FUNCTIONAL FOOD; HUMAN; MACRONUTRIENT; NEUROPATHIC PAIN; NONHUMAN; NUTRITION; OXIDATIVE STRESS; PAIN; PATIENT CARE; PRIORITY JOURNAL; RHEUMATOID ARTHRITIS; SOYBEAN; VISCERAL PAIN;

ANIMALS; CYTOCHROME P-450 ENZYME SYSTEM; DIETARY SUPPLEMENTS; FOOD; HUMANS; PAIN;

EID: 34047252529     PISSN: 03043959     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.pain.2007.01.019     Document Type: Editorial

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