"Capsaicin - Sensitive Neural Afferentation and the Gastrointestinal Tract: from Bench to Bedside" ed. by Gyula Mozsik, et al.



InTAvE | 2014 | ISBN: 9535116312 9789535116318 | 361 pages | PDF | 62 MB

This volume is dedicated to the capsaicin, a component of paprika, that has been used in the culinary practice of every day nutritional practice.

This agent is known to cause a variety of actions in the body through activating capsaicin-sensitive afferent neurons.

This book is for people who are interested in the capsaicin action in body.

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