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Clin J Pain. 2004 Jan-Feb;20(1):19-26.

Dietary constituents as novel therapies for pain.

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  • 1Department of Anesthesiology and Critical Care Medicine, The Johns Hopkins University Hospital, 600 N. Wolfe Street, Baltimore, MD 21287, USA.

Abstract

The use of complementary and alternative medicine has dramatically increased in the United States. The effects of select dietary constituents in animal models and clinical pain states are reviewed. Specifically, the antinociceptive and analgesic properties of soybeans, sucrose, and tart cherries are discussed. The potential actions of dietary constituents as antiinflammatory and antioxidant agents are presented.

PMID:
14668652
[PubMed - indexed for MEDLINE]
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