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...

Disgrifiad llawn

Wedi'i Gadw mewn:
Manylion Llyfryddiaeth
Cyhoeddwyd yn:Sci Rep
Prif Awduron: 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
Fformat: Artigo
Iaith:Inglês
Cyhoeddwyd: Nature Publishing Group UK 2020
Pynciau:
Article
Mynediad Ar-lein: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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