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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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| Publicado no: | Sci Rep |
|---|---|
| Main Authors: | , , , , , , , , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Nature Publishing Group UK
2020
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7280252/ https://ncbi.nlm.nih.gov/pubmed/32514053 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1038/s41598-020-66009-6 |
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