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The relationship between foods and pain relief is explored
in this review. Specifically, evidence from animal and human studies is presented
on the pain-relieving properties of soy protein and soybean oil, sucrose and
tart cherries. Dietary constituents may affect pain through several routes
including an anti-inflammatory and antioxidant effect. A better understanding
of how dietary fats, protein and carbohydrates influence pain may offer expanded
therapeutic options for treating patients with chronic pain conditions. Tall
JM and Raja SN. “Dietary constituents as novel therapies for pain.”
Clinical Journal of Pain. 20(1):19-26, 2004.
http://www.ncbi.nlm.nih.gov/entrez/query.fcgi?cmd=Retrieve&db=pubmed&dopt=Abstract&list_uids=14668652
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