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Nutrition: Cayenne
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Total 11 results found since Jan 2013.
Capsaicin, The Vanilloid Receptor TRPV1 Agonist in Neuroprotection: Mechanisms Involved and Significance
Neurochem Res. 2023 Jul 26. doi: 10.1007/s11064-023-03983-z. Online ahead of print.ABSTRACTHot peppers, also called chilli, chilli pepper, or paprika of the plant genus Capsicum (family Solanaceae), are one of the most used vegetables and spices worldwide. Capsaicin (8-methyl N-vanillyl-6-noneamide) is the main pungent principle of hot green and red peppers. By acting on the capsaicin receptor or transient receptor potential cation channel vanilloid subfamily member 1 (TRPV1), capsaicin selectively stimulates and in high doses defunctionalizes capsaicin-sensitive chemonociceptors with C and Aδ afferent fibers. This channe...
Source: Neurochemical Research - July 26, 2023 Category: Neuroscience Authors: Omar M E Abdel-Salam Gyula M ózsik Source Type: research
Prospective observational study of stroke in Cayenne, Tours and Besan çon: The BECATOUR study
CONCLUSION: Despite some caveats, the profile of patients admitted for stroke in French Guiana is different from mainland France. The establishment of a stroke unit and an information campaign on the symptoms of stroke would allow better management.PMID:37487805 | DOI:10.1016/j.neurol.2023.02.068
Source: Revue Neurologique - July 24, 2023 Category: Neurology Authors: J Rhein G Charbonnier M Nacher M Gaudron T Moulin D R Rochemont J-P Cottier C Montagnac N Sabbah B de Toffol BECATOUR Study Group Source Type: research
Epileptic seizures during Non-Ketotic Hyperglycemia (NKH) in French Guiana: A retrospective study
ConclusionSeizures in NKH are symptomatic of an acute brain lesion or vascular epilepsy more than 1 in 2 times. However, isolated NKH can cause seizures with a suggestive brain MRI.
Source: Frontiers in Endocrinology - August 18, 2022 Category: Endocrinology Source Type: research
This Is Your Body On Spicy Foods
While some of us avoid restaurant meal descriptions including words like cayenne, chili, and habanero, others jump on board. And new research suggests there might be a heart-healthy benefit to eating spicy foods.
A large study recently published in the journal PLOS One looked at the connection between hot red chili pepper consumption and mortality. Researchers from the University of Vermont surveyed a nationally representative sample of 16,179 U.S. adults over the course of 6 years, finding that those who ate hot peppers at least once a month had a 13 percent reduced risk of dying from heart disease or stroke.
The st...
Source: Healthy Living - The Huffington Post - January 23, 2017 Category: Consumer Health News Source Type: news
Turmeric: Bali’s Anti-Cancer Tonic
I’m always happy to find things in my travels to bring back to you. Today I want to tell you about a miracle of nature called turmeric.
Turmeric has been used to treat a wide variety of conditions.
You can read about it in-depth in my latest book, Healing Herbs of Paradise.
The roots of this exotic leafy plant contain curcumin, a very powerful antioxidant that also has remarkable anti-inflammatory properties.1,2,3
What Does Curcumin Do?
Curcumin neutralizes free radicals… those nasty little chemicals that travel through your body and cause damage to healthy cells and cell membranes.
Which means curcumin effectivel...
Source: Al Sears, MD Natural Remedies - May 25, 2016 Category: Complementary Medicine Authors: Al Sears Tags: Cancer Source Type: news
This Common Ingredient Is Making You Extremely Bloated
By Lily Puckett for Teen Vogue. Courtesy of CNP Montrose Plus: 2 other freaky health effects. Salt is impossible to avoid, no matter how hard you try. If you've eaten food prepared by someone other than yourself, you've probably eaten more salt than you should; if you've eaten food prepared by yourself, you've probably done it too. The good news is you definitely have to have some salt in your diet -- but probably not as much as you'd wish. The human body needs 200 milligrams of sodium, or about 0.5 gram of salt, a day to function properly, but according to the American Heart Association, the average American consumes 3,...
Source: Healthy Living - The Huffington Post - April 13, 2016 Category: Consumer Health News Source Type: news
You're Eating Fish All Wrong
By Cynthia Sass, MPH, RD
Eating fish has been tied with lower rates of heart disease, stroke, depression and Alzheimer's disease. But how you eat it may be the real key to reaping its benefits. Recent research from University of Pittsburgh School of Medicine concluded that study volunteers who regularly ate fish had larger brain volumes in regions associated with memory and cognition, but only if the fish baked or broiled, not fried.
Baking and broiling are also better for your waistline. For example, a dozen fried shrimp can pack 280 calories, versus a mere 85 calories for 12 shrimp that have been steamed or broiled. To...
Source: Healthy Living - The Huffington Post - November 2, 2014 Category: Consumer Health News Source Type: news
