Dietary constituents as novel therapies for pain.
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.
Tall
Jill M
JM
Department of Anesthesiology and Critical Care Medicine, The Johns Hopkins University Hospital, 600 N. Wolfe Street, Baltimore, MD 21287, USA.
Raja
Srinivasa N
SN
D000818:Animals; D000893:Anti-Inflammatory Agents / Q000737:chemistry / Q000627:therapeutic use*; D000975:Antioxidants / Q000737:chemistry / Q000627:therapeutic use*; D019422:Dietary Sucrose / Q000627:therapeutic use*; D019587:Dietary Supplements; D005638:Fruit / Q000737:chemistry; D006801:Humans; D007529:Isoflavones / Q000737:chemistry / Q000627:therapeutic use; D010146:Pain / Q000178:diet therapy*; D059408:Pain Management; D010936:Plant Extracts / Q000627:therapeutic use*; D027861:Prunus / Q000737:chemistry*; D013024:Soybean Oil / Q000737:chemistry / Q000627:therapeutic use; D030262:Soybean Proteins / Q000737:chemistry / Q000627:therapeutic use; D013025:Glycine max / Q000737:chemistry*
D000893:Anti-Inflammatory Agents; D000975:Antioxidants; D019422:Dietary Sucrose; D007529:Isoflavones; D010936:Plant Extracts; D030262:Soybean Proteins; D013024:Soybean Oil