Hot cuisine as a source of anti-inflammatory drugs

摘要: The shift in nutritional sciences from survival and safety to the promotion of well-being has led systematic investigations on biological activity natural products dietary origin, questioning assumption that food plants contain little if any secondary metabolites apart those revealed by our senses responsible for their colour, taste, flavour. With 25% human population consuming chilli pepper every day, capsaicin is most important pharmacological agent we get diet, study its pungency set motion a multidisciplinary investigation ultimately discovery vanilloid receptors (TRPVs), class ion channels involved thermo-, chemo-, mechanosensation, whose malfunctioning implicated neurogenic inflammation host other pathological conditions. A series studies centred modification will be described, focusing a) preparation library unnatural capsaicinoids identification leads with lipophilic C-moiety amenable structure-activity study, b) reversal TRPV1 agonist into an antagonist vanillyl moiety.