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

Elandia A Santos, Bruna SL Coelho, Ester Roffê, Helton C Santiago, Jacqueline I Alvarez-Leite and Lilian G Teixeira
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Elandia A Santos: Departamento de Nutrição, Brazil
Jacqueline I Alvarez-Leite: Departamento de Bioquímica e Imunologia, Brazil
Lilian G Teixeira: Departamento de Nutrição, Brazil

Biomedical Journal of Scientific & Technical Research, 2018, vol. 10, issue 5, 8147-8151

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...

Keywords: Biomedical Sciences; Biomedical Research; Technical Research; Capsaicin; Food allergy; Oral tolerance (search for similar items in EconPapers)
Date: 2018
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Persistent link: https://EconPapers.repec.org/RePEc:abf:journl:v:10:y:2018:i:5:p:8147-8151

DOI: 10.26717/BJSTR.2018.10.002023

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