The impact of capsaicinoids on APP processing in Alzheimer’s disease in SH-SY5Y cells

The vanilloid capsaicin is a widely consumed spice, known for its burning and “hot” sensation through activation of TRPV1 ion-channels, but also known to decrease oxidative stress, inflammation and influence tau-pathology. Beside these positive effects, little is known about its effects on amyloid-p...

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Detalles Bibliográficos
Autores principales: Grimm, Marcus O. W., Blümel, Tamara, Lauer, Anna A., Janitschke, Daniel, Stahlmann, Christoph, Mett, Janine, Haupenthal, Viola J., Miederer, Anna-Maria, Niemeyer, Barbara A., Grimm, Heike S., Hartmann, Tobias
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Nature Publishing Group UK 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7280252/
https://www.ncbi.nlm.nih.gov/pubmed/32514053
http://dx.doi.org/10.1038/s41598-020-66009-6

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7280252/
https://www.ncbi.nlm.nih.gov/pubmed/32514053
http://dx.doi.org/10.1038/s41598-020-66009-6

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