The Antifibrotic and the Anticarcinogenic Activity of Capsaicin in Hot Chili Pepper in Relation to Oral Submucous Fibrosis

A burning sensation on eating spicy foods purportedly supports the role of capsaicin, an active component of chili peppers, in the etiology of oral submucous fibrosis (OSF). Although the mast cell mediators and activated P2X receptors induce a constant burning sensation through an ATP-dependent mech...

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Detalles Bibliográficos
Autores principales: Huang, Zoufang, Sharma, Mohit, Dave, Aparna, Yang, Yuqi, Chen, Zhe-Sheng, Radhakrishnan, Raghu
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2022
Materias:
Pharmacology
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9114457/
https://www.ncbi.nlm.nih.gov/pubmed/35600864
http://dx.doi.org/10.3389/fphar.2022.888280

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9114457/
https://www.ncbi.nlm.nih.gov/pubmed/35600864
http://dx.doi.org/10.3389/fphar.2022.888280

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