Dietary fat and protein interact in suppressing neuropathic pain-related disorders following a partial sciatic ligation injury in rats

Pain

Volumn 111, Issue 3, 2004, Pages 297-305

  Pérez, Jordi ^a   Ware, Mark A ^a   Chevalier, Stephanie ^a   Gougeon, Rejeanne ^a   Bennett, Gary J ^a   Shir, Yoram ^a,b  

^a MCGILL UNIVERSITY HEALTH CENTRE   (Canada)

^b MONTREAL GENERAL HOSPITAL   (Canada)

Author keywords

Animal models rat; Canola fat; Casein; Corn fat; Diet; Neuropathic pain; Protein albumin; Soy; Soy fat

Indexed keywords

ALLODYNIA; ANIMAL EXPERIMENT; ANIMAL MODEL; ARTICLE; CONTROLLED STUDY; CORN; DIET; FAT INTAKE; HEAT; MALE; NERVE LIGATION; NEUROPATHIC PAIN; NOCICEPTIVE STIMULATION; NONHUMAN; POSTOPERATIVE PERIOD; PREDICTION; PREOPERATIVE EVALUATION; PRIORITY JOURNAL; PROTEIN INTAKE; RAT; SCIATIC NERVE; SCIATIC NEUROPATHY; SENSORY DYSFUNCTION; STATISTICAL SIGNIFICANCE; STIMULUS RESPONSE;

ANIMALS; DIETARY FATS; DIETARY PROTEINS; MALE; PAIN; RATS; RATS, WISTAR; SCIATIC NEUROPATHY;

EID: 4444292554     PISSN: 03043959     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.pain.2004.07.006     Document Type: Article

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