The Antifibrotic and the Anticarcinogenic Activity of Capsaicin in Hot Chili Pepper in Relation to Oral Submucous Fibrosis

The Antifibrotic and the Anticarcinogenic Activity of Capsaicin in Hot Chili Pepper in Relation to Oral Submucous Fibrosis

A burning sensation on eating spicy foods purportedly supports the role of capsaicin, an active component of chili peppers, in the etiology of oral submucous fibrosis (OSF). Although the mast cell mediators and activated P2X receptors induce a constant burning sensation through an ATP-dependent mech...

Full description

Bibliographic Details
Main Authors: Zoufang Huang, Mohit Sharma, Aparna Dave, Yuqi Yang, Zhe-Sheng Chen, Raghu Radhakrishnan
Format: Article
Language:English
Published: Frontiers Media S.A. 2022-05-01
Series:Frontiers in Pharmacology
Subjects:
capsaicin
burning pain
chili
oral submucous fibrosis
antifibrotic
anticarcinogen
Online Access:https://www.frontiersin.org/articles/10.3389/fphar.2022.888280/full

Internet

https://www.frontiersin.org/articles/10.3389/fphar.2022.888280/full

Similar Items