Bibliografia

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Bibliografía
M. J Janes, R. A Gibson, L. G Cleland. Dietary polyunsaturated fatty acids and inflammatory mediator production. The American Journal of Clinical Nutrition.Am J Clin Nutr (2000);7 (suppl): 3435-85.
Shapiro H, 2003. Coul n-3 polyunsatured fatty acids reduce pathological pain by direct actions on the nervous system. Sciencedirect. Primrea edición. Pags. 219-224.
Z. Ding, A. Cowan, R. Tallarida, Scott M. Rawls. 6 de September 2006. Capsaicin and nitric oxide synthase inhibitor interact to evoke ahypothermic syngery. Science Direct, Neuroscience Letters 409. (2006) 41-46
Pickering G., Jaurdan D., Millecamps M., et al. (2006). Age-related impact of neuropathic pain onanimal behavior, European Journal of Pain, Vol. 10, No. pages. 8.
Shimada S., La Motte R. (2008). Behavioral differentiation between itch and pain in mouse, NIH. PublicAcces. No. pag. 13
B. Martin, Y., Avedaño C. (2009), Effects of removal of dietary polyunsaturated fatty acids on plasma extravasation and mechanical allodynia in atrigeminal neuropathic pain model., Molecular Pain, vol.5, No. pags. 10
Chung H., Lin S. (2009). Oxidative challenges sensitize the capsaicin receptor by covalent cysteinemodification. PNAS. Vol.106, No.47.
H. Beloeil, M., Gentili, D. Benhamou, J. Mazoit.(2009) The effect of a Peripheral block on inflammation-induced prostaflandin E2 andcyclooxygenase expression in rats. Anesth Analg, 109:943. 50
C. Moltó-Puigmarti, J. Plat, R. P Mensink, A. Müller, E. Jansen, M. P Zeegers, C. Thijs. (2010) FADS1 FADS2 gene variantsmodify the association between fish intake and the docosahexaenoic acid proportions in human milk. The American Journal of Clinical Nutrition. Am J Clin Nutr 91:1368-76.
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