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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

Could eating spicy food help you live longer?
ConclusionThis large, well-designed observational study adds to the evidence that certain spices such as chilli pepper may have a beneficial effect on health. But this study does have limitations that need to be taken into account.The study found that people in China who ate a diet that included spicy food (mainly from chilli peppers) at least once a week were less likely to die during the study period than those who ate spicy food less often. These results applied to men and women, even after taking account of factors that affect the risk of death, such as age. The study is part of an ongoing investigation into the effect...
Source: NHS News Feed - August 5, 2015 Category: Consumer Health News Tags: Food/diet Neurology Source Type: news

Effects of organic extracts and their different fractions of five Bangladeshi plants on in vitro thrombolysis
Conclusions: Our study suggests that thrombolytic activity of T. orientalis, B. monnieri and U. sinuata could be considered as very promising and beneficial for the Bangladeshi traditional medicine. Lower effects of other extracts might suggest the lack of bio-active components and/or insufficient quantities in the extract. In vivo clot dissolving property and active component(s) of T. orientalis and B. monnieri for clot lysis could lead the plants for their therapeutic uses. However, further work will establish whether or not, chloroform soluble phytochemicals from these plants could be incorporated as a thrombolytic agen...
Source: BMC Complementary and Alternative Medicine - April 23, 2015 Category: Complementary Medicine Authors: Talha EmranMd RahmanMir UddinMd RahmanMd UddinRaju DashChadny Layzu Source Type: research

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