Abstract
AbstractCapsaicin (8‐methyl‐n‐vanillyl‐6‐nonenamide), the pungent principle of red hot pepper, has been reported to cause ‘activation’ followed by ‘desensitization’ of the tissue against various types of irritant induced damage, on short‐ and long‐term application respectively. This review discusses one aspect of the mechanism of capsaicin induced activation followed by desensitization by discussing the modulatory effects of capsaicin on lipid peroxidative changes caused by different irritants (e.g. gaseous, chemical and radiation).
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