Table of Contents

Table of Contents

Preface

Chapter 1 – Creative Destruction in the Peripheral Nervous System: The Action of Capsaicin on Primary Sensory Neurons (pp. 1-16)
Krzysztof Czaja (Washington State University, Integrative Physiology and Neuroscience, Pullman WA, USA)
<a href=”https://novapublishers.com/wp-content/uploads/2019/04/978-1-61470-433-1_ch1.pdf” target=”_blank” rel=”noopener”>Free Download Available</a>

Chapter 2 – Nutritional and Therapeutic Use of Capsaicin in Veterinary Medicine (pp. 17-52)
Cristina Castillo, Ángel Abuelo, Jose L. Benedito and Joaquín Hernández (Resident of the European College of Bovine Health Management (ECBHM), and others)

Chapter 3 – Vanilloids and Their Effect on Mammalian Biological Barriers (pp. 53-74)
Mathias Kaiser and Francisco M. Goycoolea (Institute of Plant Biology and Biotechnology, Department of Biology, Westfälische Wilhelms Universität Münster, Laboratory of Nanobiotechnology, Schlossgarten, Münster, Germany)

Chapter 4 – Analgesic Effects of Capsicum frutescens Linn. [Solanaceae] Fruit Aqueous Extract in Mice (pp. 75-86)
A. T. Jolayemi and J. A. O. Ojewole (Department of Anaesthesia and ICU, Goulburn Base Hospital and Senior Lecturer Australia National University (ANU) Goulburn Campus, Goulburn City NSW Australia, and others)

Chapter 5 – Comparative Anti-Inflammatory Properties of Capsaicin and Ethyl-Acetate Extract of Capsicum frutescens Linn [Solanaceae] in Rats (pp. 87-98)
A. T. Jolayemi and J. A. O. Ojewole (Department of Anaesthesia and ICU, Goulburn Base Hospital and Senior Lecturer Australia National University (ANU) Goulburn Campus, Goulburn City NSW Australia, and others)

Chapter 6 – Capsaicin Treatment in Studying of Peripheral Pain Processing (pp. 99-122)
V. V. Porseva, V. V. Shilkin and P. M. Masliukov (Dep. Normal Physiology, Yaroslavl State Medical Academy, Yaroslavl, Russia)

Chapter 7 – Capsaicin-Loaded Nanoemulsions as a Functional-Ingredient Delivery System and Its Biological Evaluation (pp. 123-144)
Chong-Tai Kim, Yangha Kim, Ae-Jin Choi and Jin-Soo Maeng (Research Group of Convergence Technology, Korea Food Research Institute, Seongnam-si, Gyeonggi-do, Republic of Korea, and others)

Chapter 8 – Influence of Capsaicin on Lipid Peroxidation and Antioxidant Status During Acetaminophen Induced Experimental Hepatotoxicity (pp. 145-156)
P. Anandakumar and T. Devaki (Department of Biochemistry, University of Madras, Chennai, India)

Index