Author:
Abulencia Anabel B.,Vidallon Mark Louis P.,Almeda Ronaniel A.,Salamanez Kevin C.,Rodriguez Evelyn B.
Reference44 articles.
1. Capsaicinoid contents in peppers and pepper-related spicy foods;Barbero;Int. J. Food Prop.,2016
2. Harnessing the therapeutic potential of capsaicin and its analogues in pain and other diseases;Basith;Molecules,2016
3. Contri RV, Katzer T, Ourique AF, da Silva ALF, Beck RCR, Pohlmann AR, Guterres SS. Combined effect of polymeric nanocapsules and chitosan hydrogel on the increase of capsaicinoids adhesion to the skin surface. J. Biomed. Nanotechnol. 10 (5) (2104):820-30, doi: 10.1166/jbn.2014.1752.
4. Capsaicinoids in the hottest pepper bhut jolokia and its antioxidant and antiinflammatory activities;Liu;Nat. Prod. Commun.,2010
5. Capsaicin exhibits anti-inflammatory property by inhibiting IkB-a degradation in LPS-stimulated peritoneal macrophages;Kim;Cellular Signalling,2003
Cited by
5 articles.
订阅此论文施引文献
订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献