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Characterization of the peptide and sensory neurotoxic effects of capsaicin in the guinea pig
The effects of capsaicin, the major pungent ingredient of hot peppers, were assessed on sensory neuron neuropeptide levels and on sensory function in the adult guinea pig. Systemic doses of capsaicin as low as 2.5 mg/kg depleted substance P (SP) in dorsal roots plus ganglia (DRG) whereas a 10-mg/kg...
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| Publicat a: | J Neurosci |
|---|---|
| Autors principals: | , , , , , |
| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
Society for Neuroscience
1983
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| Matèries: | |
| Accés en línia: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6564576/ https://ncbi.nlm.nih.gov/pubmed/6194277 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1523/JNEUROSCI.03-10-02064.1983 |
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