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Current Capsaicin News and Events, Capsaicin News Articles.
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News tips from the Journal of Neuroscience
The current issue of the Journal of Neuroscience contains the following two articles: Painful to a T; Another reason to drink green tea? (2005-09-20)

What is the best treatment for postherpetic neuralgia?
A paper published in PLoS Medicine reveals the most effective treatment for posttherpetic neuralgia. (2005-07-25)

Spice it up or just veg out, either way you may be helping to defend against cancer
Two new studies suggest that broccoli and red chili pepper may slow or prevent the growth of cancerous tumor cells. The findings, being presented by the University of Pittsburgh at the American Association for Cancer Research's annual meeting, April 16 to 20, at the Anaheim Convention Center in Anaheim, Ca., looked at the effect of these dietary agents on ovarian and pancreatic cancers and found that both were effective inhibitors of the cancer process. (2005-04-19)

Chocolate ingredient could put a stop to persistent coughs and lead to new cough medicines
Researchers have discovered that an ingredient present in chocolate could help stop persistent coughs. (2004-11-22)

New guideline evaluates treatments for postherpetic neuralgia
A new guideline from the American Academy of Neurology evaluates treatments for postherpetic neuralgia. The guideline is published in the September 28 issue of Neurology. The guideline recommends tricyclic antidepressants, gabapentin, lidocaine patch, and opioids for treating the pain of postherpetic neuralgia. (2004-09-28)

Knee osteoarthritis patients and drug treatments
Many older patients with knee osteoarthritis prefer treatments with lower risks of adverse side effects, even if those treatments were not the most effective, according to an article in the June 28 issue of The Archives of Internal Medicine, one of the JAMA/Archives journals. (2004-06-28)

What makes peppers hot may also be cool for what ails you
The word 'capsaicin' doesn't exactly roll easily over the tongue easily, but this is especially appropriate since it is the name of the chemical that makes peppers hot and gives a surprisingly wide variety of other products a real bite. Chemical & Engineering News, the newsmagazine published by the American Chemical Society, the world's largest scientific society, traces the pepper family history in its November 3 issue. (2003-11-03)

Burning mouth syndrome
Burning mouth syndrome (BMS), a painful disorder affecting mostly women, is a constant and aggravating source of discomfort for more than 1 million adults. New findings explain how anxiety and depression may be a precursor that triggers this difficult-to-diagnose syndrome, according to a new report that will be published in the September/October 2003 issue of General Dentistry, the Academy of General Dentistry's (AGD) clinical, peer-reviewed journal. (2003-09-03)

Hot pepper chemical links tongue to heart
The secret to heart attack chest pain may be on the tip of your tongue. Although they may seem unlikely bedfellows, Penn State College of Medicine researchers found evidence to suggest that the same type of nerve receptors that register the burning sensation from hot peppers in the mouth may cause the sensation of chest pain from a heart attack. (2003-09-01)

Nerve receptor found to be key to intestinal inflammation
Researchers at Duke University Medical Center have found that a specific nerve cell receptor appears to be necessary to initiate the development of inflammatory bowel disease (IBD), findings they believe could change how physicians treat this disorder. (2003-05-01)

Significant pain reduction for post-shingles patients
NeurogesX, Inc. today announced Phase II results of a treatment for post-shingles pain, a severe pain condition that affects an estimated 400,000 Americans. The study results demonstrated that a single dose of a capsaicin-containing dermal patch provided a 33% reduction in pain scores over the course of four weeks, compared to 4% with control treatment. The results of the clinical trial were disclosed at an April 1 presentation at the American Academy of Neurology's annual meeting. (2003-04-01)

American Thoracic Society journal news tips for October (first issue)
Newsworthy October journal research features studies showing that exposure to house dust endotoxin is associated with a lower prevalence of allergic sensitization in school children; females are more cough sensitive than males; and if workers are exposed to dust and fumes on the job, they suffer from an increased risk of developing respiratory symptoms and asthma. (2002-10-03)

Chili peppers and inflammation: Researchers unravel mechanism of pain sensitivity
Scientists at Massachusetts General Hospital have discovered a common component to the burning sensation produced by chili peppers and the pain associated with arthritis. The finding could help scientists devise new strategies to block the pain hypersensitivity associated with inflammation. (2002-09-25)

Other highlights in the September 4 issue of JNCI
Other highlights include two studies that examine popular diet-cancer associations, a study that provides insight into how two natural compounds induce tumor-cell suicide, a study that examines the antiangiogenic effect of a macrophage activating factor, and a study showing that amplification of a specific gene can manifest as a particularly aggressive form of bladder cancer. (2002-09-03)

New program helps protect Asian elephants through crop-raiding prevention
A team of scientists from the New York-based Wildlife Conservation Society (WCS) and members of local groups and communities in Indonesia have launched a unique initiative designed to reduce crop raiding by the world's largest garden pest - the endangered Asian elephant. (2002-05-22)

Study finds potential danger to workers in food flavoring manufacturing
Workers in the food flavoring manufacturing industry may be at risk of developing an irreversible type of damage to the lungs, according to a study presented at the American Thoracic Society Conference in Atlanta on May 20. Researchers from the University of Cincinnati College of Medicine found five workers at a food flavoring manufacturing plant who developed bronchiolitis obliterans which leads to severe narrowing of the small airways. (2002-05-20)

Too much chili burns out flavor
Bad news for spice lovers: Chili actually reduces your ability to taste other flavors, according to researchers at the University of California, Davis. (2002-04-22)

'Cotton candy' fiber barrier protects crops from pests
A Cornell University entomologist uses a 'cotton candy' web of fibers to protect crops as maggots and worms develop resistance to pesticides. (2002-02-13)

Hot pepper oil may prevent salmonella in poultry
Adding capsaicin, the spicy component of peppers, to the diet of neonatal broiler chicks appears to increase their resistance to Salmonella. (2001-08-17)

For peppers, 'hot' quite literally the spice of life, UF research shows
It adds the fire to chili and the hot to salsa, but what does the zing do for the pepper? As it turns out, quite a lot. Working with the ancestor of most varieties of chili pepper plants, a University of Florida researcher has shown that the plant relies on its spiciness to ensure the very survival of its species. (2001-07-25)

Receptor detects salt balance in vertebrates
HHMI researchers have identified a protein in vertebrates that detects a cell's total salt concentration and appears to play a role in regulating the balance of salt and water. The discovery may lead to better treatment of kidney disorders and high blood pressure. (2000-10-26)

Californian wins neuroscience prize endowed by UNC scientist
A California researcher became the first winner of an annual national prize endowed by a distinguished scientist at the University of North Carolina. The prize is for an outstanding scientific contribution to the field of neuroscience. (2000-10-09)

Nerve protein shown crucial to sensations of pain from heat, injury
Probing the molecular pathways of pain, scientists have shown that a protein lodged on the surface of many sensory nerves triggers the nerves to fire pain signals when it is exposed to Death Valley-like heat or the fiery properties of peppery food. (2000-04-10)

New target identified for chronic pain therapy
Scientists funded by the National Institute of Neurological Disorders and Stroke (NINDS) may soon be able to reduce sensitivity to stimuli that are associated with chronic neuropathic and inflammatory pain by disabling certain nerve cells that send pain signals to the brain. (1999-11-17)

Scientists Discover Protein In Mammals Tuned To Respond To What May Be Hottest Temperature Our Nerves Can Detect
Researchers at the University of California San Francisco have discovered a receptor protein in rodents and humans tuned to respond to temperatures of 120 degrees Fahrenheit and higher - by far the hottest temperatures for which a nerve receptor has been identified. (1999-03-31)

Hot Peppers And High Heat Pack Same Punch: Scientists Identify And Clone The Pain-Inducing Protein Set Off By Both Stimuli
After years of searching, scientists have discovered and cloned the gene for a protein that surprisingly initiates the scorching pain felt from touching an over-heated curling iron or from chomping a chili pepper. The finding not only reveals how intense heat and hot peppers prompt pain, but also could lead to new treatments for the more than 97 million Americans who suffer chronic, debilitating headaches, back pain or arthritic pain each year. (1997-10-22)

OHSU Scientists Discover That Cell's 'Energy Currency' May Also Signal Pain
Oregon Health Sciences University researchers have discovered that ATP acts as a pain messenger in the nervous system. Their work appears in the May 29, 1997 issue of Nature and paves the way for new pain relievers (1997-05-27)

Pain-Relieving Properties Of Pepper Rediscovered
The healing properties of red pepper or capsicum are being rediscovered by modern medicine, notes the January issue of the Penn State Sports Medicine Newsletter (1997-01-21)

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