Capsaicin, a Tasty Free Radical Scavenger: Mechanism of Action and Kinetics-Reference-Cited by-同舟云学术

Capsaicin, a Tasty Free Radical Scavenger: Mechanism of Action and Kinetics

Published:2012-01-13 Issue:3 Volume:116 Page:1200-1208
ISSN:1520-6106
Container-title:The Journal of Physical Chemistry B
language:en
Short-container-title:J. Phys. Chem. B

Author:

Galano Annia¹,Martínez Ana²

Affiliation:

1. Departamento de Química, Universidad Autónoma Metropolitana-Iztapalapa, San Rafael Atlixco 186, Col. Vicentina, Iztapalapa, C. P. 09340, México D. F., México

2. Instituto de Investigaciones en Materiales, Universidad Nacional Autónoma de México, Circuito Exterior S. N., Ciudad Universitaria, CP 04510, México D.F., México

Publisher

American Chemical Society (ACS)

Subject

Materials Chemistry,Surfaces, Coatings and Films,Physical and Theoretical Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jp211172f

Reference116 articles.

1. Capsaicin: Identification, Nomenclature, and Pharmacotherapy

2. bSuzuki, T.; Iwai, K.The Alkaloids.Academeic Press:New York, 1994; pp227–299.

3. The capsaicin receptor: a heat-activated ion channel in the pain pathway

4. Impaired Nociception and Pain Sensation in Mice Lacking the Capsaicin Receptor

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