伤害
止痛药
多不饱和脂肪酸
炎症
慢性疼痛
医学
牛磺酸
膳食纤维
药理学
物理疗法
食品科学
内科学
化学
生物化学
脂肪酸
受体
氨基酸
作者
Geir Bjørklund,Jan Aaseth,Monica Daniela Doşa,Lyudmila Pivina,Maryam Dadar,Joeri Pen,Salvatore Chirumbolo
出处
期刊:Nutrition
[Elsevier]
日期:2019-10-01
卷期号:66: 153-165
被引量:44
标识
DOI:10.1016/j.nut.2019.04.007
摘要
Dietary habits are fundamental issues to assess when modulating health and well-being; however, different nutritional panels may help individuals prevent acute and chronic pain. Many substances, known to be active antioxidants and anti-inflammatory compounds, should serve this fundamental task. Antinociceptive and analgesic natural compounds include flavonoids, terumbone from ginger root, curcuminoids, ω-3 polyunsaturated fatty acids, and taurine. Furthermore, correct intake of trace elements and minerals is strategic to reduce inflammation-related pain. This review addresses these items in an effort to suggest new criteria for proper dietary supplementation to prevent pain.
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