Anti-inflammatory effects of capsaicin in combination with other natural compounds (IMAGE)

Tokyo University of Science

Anti-inflammatory effects of capsaicin in combination with other natural compounds

Caption

This plot shows the measured TNF-α protein concentration released by macrophages as an indicator of inflammation. Combining capsaicin (CA) with either menthol (ME) or 1,8-cineole (CI) drastically reduced inflammation levels induced by bacterial lipopolysaccharide protein. 

Credit

Professor Gen-ichiro Arimura from Tokyo University of Science, Japan Image link: https://doi.org/10.3390/nu18030376

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License

CC BY

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