Capsaicin presynaptically inhibits glutamate release through the activation of TRPV1 and calcineurin in the hippocampus of rats-Reference-Cited by-同舟云学术

Capsaicin presynaptically inhibits glutamate release through the activation of TRPV1 and calcineurin in the hippocampus of rats

Published:2017 Issue:5 Volume:8 Page:1859-1868
ISSN:2042-6496
Container-title:Food & Function
language:en
Short-container-title:Food Funct.

Author:

Lu Cheng Wei¹²³⁴⁵,Lin Tzu Yu¹²³⁴⁵,Hsie Ting Yang⁶⁷³⁴,Huang Shu Kuei¹²³⁴,Wang Su Jane⁸⁷³⁴⁹^ORCID

Affiliation:

1. Department of Anesthesiology

2. Far-Eastern Memorial Hospital

3. New Taipei

4. Taiwan

5. Department of Mechanical Engineering

6. P.H.D. Program in Nutrition & Food Science

7. Fu Jen Catholic University

8. School of Medicine

9. Research Center for Chinese Herbal Medicine

Abstract

Capsaicin is the major ingredient in hot peppers of the plantCapsicum genuswith neuroprotective effects in several preclinical models; its effect on glutamate release has been investigated in the rat hippocampus using isolated nerve terminals (synaptosomes) and brain slices.

Publisher

Royal Society of Chemistry (RSC)

Subject

General Medicine,Food Science

Link

http://pubs.rsc.org/en/content/articlepdf/2017/FO/C7FO00011A

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