[CH] pain
fragrantgarden (fragrantgarden@fastlink.com.au)
Sun, 23 Jul 2000 14:37:26 +1100
SAN FRANCISCO, CA. -- October 22, 1997 -- Researchers at the University of
California San Francisco have identified a molecular key that sensitizes
people to both spicy cuisine and painfully hot temperatures.
The discovery, reported by UCSF researchers led by David Julius, PhD, and
postdoctoral student Michael J. Caterina, MD, PhD, in tomorrow's issue of
Nature, should lead to new knowledge about pain and pain relief, they say,
as well as to better medications for certain pain syndromes. Some of these
chronic pains are already treated with the hot pepper molecule, capsaicin.
This is old stuff I am surprised they are presenting it as new research
There are at lease three chemical companies now workinon an analogue of
Capsacian without any heat (wimps) but with the pain killing peroperties.
The is alot more in my book published last year.
In the meantime I just make achilli massage oil by infusing chillies in
vegetable oil.
Michael Bailes, The Fragrant Garden, Portsmouth Road, Erina. N.S.W. 2250
Australia. (OZ); International fax 61 243 651979 Phone 4367 7322
Web page at: http://www.fragrantgarden.com.au/
Email: <fragrantgarden@fastlink.com.au>
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