Multiple effects of spicy flavors on neurological diseases through the intervention of TRPV1: a critical review
Author:
Affiliation:
1. Department of Food Science & Engineering, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, China
Funder
Key Program of National Science Foundation of China
Publisher
Informa UK Limited
Link
https://www.tandfonline.com/doi/pdf/10.1080/10408398.2024.2381689
Reference166 articles.
1. Blood GFAP as an emerging biomarker in brain and spinal cord disorders
2. Capsaicin, The Vanilloid Receptor TRPV1 Agonist in Neuroprotection: Mechanisms Involved and Significance
3. 6-Shogaol Attenuates Traumatic Brain Injury-Induced Anxiety/Depression-like Behavior via Inhibition of Oxidative Stress-Influenced Expressions of Inflammatory Mediators TNF-α, IL-1β, and BDNF: Insight into the Mechanism
4. Box–Behenken-Supported Development and Validation of UPLC Method for the Estimation of Eugenol in Syzygium aromaticum, Cinnamomum tamala, and Myristica fragrance
5. Increased capsaicin receptor TRPV1-expressing sensory fibres in irritable bowel syndrome and their correlation with abdominal pain
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