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Topical Application of Capsaicin Reduces Weight Loss Allergen Aversion and Intestinal Mucosa Inflammation in A Food Allergy Experimental Model

Author

Listed:
  • Elandia A Santos

    (Departamento de Nutrição, Brazil
    Departamento de Bioquímica e Imunologia, Brazil)

  • Bruna SL Coelho
  • Ester Roffê
  • Helton C Santiago
  • Jacqueline I Alvarez-Leite

    (Departamento de Bioquímica e Imunologia, Brazil)

  • Lilian G Teixeira

    (Departamento de Nutrição, Brazil)

Abstract

Food allergy consists of a disease characterized by vomiting, weight loss, dehydration, and activation of inflammatory mediators in the intestinal mucosa. Capsaicin, the spicy component of pepper, is already described as an analgesic and anti-inflammatory agent...

Suggested Citation

  • Elandia A Santos & Bruna SL Coelho & Ester Roffê & Helton C Santiago & Jacqueline I Alvarez-Leite & Lilian G Teixeira, 2018. "Topical Application of Capsaicin Reduces Weight Loss Allergen Aversion and Intestinal Mucosa Inflammation in A Food Allergy Experimental Model," Biomedical Journal of Scientific & Technical Research, Biomedical Research Network+, LLC, vol. 10(5), pages 8147-8151, November.
    • Handle: RePEc:abf:journl:v:10:y:2018:i:5:p:8147-8151
    DOI: 10.26717/BJSTR.2018.10.002023
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    References listed on IDEAS

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    1. David E. Clapham, 2003. "TRP channels as cellular sensors," Nature, Nature, vol. 426(6966), pages 517-524, December.
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    More about this item

    Keywords

    Biomedical Sciences; Biomedical Research; Technical Research; Capsaicin; Food allergy; Oral tolerance;
    All these keywords.

    JEL classification:

    • R00 - Urban, Rural, Regional, Real Estate, and Transportation Economics - - General - - - General
    • Z0 - Other Special Topics - - General

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