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Open AccessReview

Modulatory Mechanism of Nociceptive Neuronal Activity by Dietary Constituent Resveratrol

1
Laboratory of Food and Physiological Sciences, Department of Life and Food Sciences, School of Life and Environmental Sciences, Azabu University, 1-17-71, Fuchinobe, Chuo-ku, Sagamihara, Kanagawa 252-5201, Japan
2
FANCL Health Science Research Center, Research Institute, FANCL corporation, 12-13, Kamishinano, Totsuka-ku, Yokohama, Kanagawa 244-0806, Japan
*
Author to whom correspondence should be addressed.
Academic Editor: Paula Andrade
Int. J. Mol. Sci. 2016, 17(10), 1702; https://doi.org/10.3390/ijms17101702
Received: 2 September 2016 / Revised: 4 October 2016 / Accepted: 5 October 2016 / Published: 11 October 2016
(This article belongs to the Special Issue Natural Anti-Inflammatory Agents)
Changes to somatic sensory pathways caused by peripheral tissue, inflammation or injury can result in behavioral hypersensitivity and pathological pain, such as hyperalgesia. Resveratrol, a plant polyphenol found in red wine and various food products, is known to have several beneficial biological actions. Recent reports indicate that resveratrol can modulate neuronal excitability, including nociceptive sensory transmission. As such, it is possible that this dietary constituent could be a complementary alternative medicine (CAM) candidate, specifically a therapeutic agent. The focus of this review is on the mechanisms underlying the modulatory effects of resveratrol on nociceptive neuronal activity associated with pain relief. In addition, we discuss the contribution of resveratrol to the relief of nociceptive and/or pathological pain and its potential role as a functional food and a CAM. View Full-Text
Keywords: resveratrol; trigeminal system; nociceptive neuron; hyperalgesia; complementary alternative medicine; trigeminal spinal nucleus; extracellular single unit recording resveratrol; trigeminal system; nociceptive neuron; hyperalgesia; complementary alternative medicine; trigeminal spinal nucleus; extracellular single unit recording
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MDPI and ACS Style

Takeda, M.; Takehana, S.; Sekiguchi, K.; Kubota, Y.; Shimazu, Y. Modulatory Mechanism of Nociceptive Neuronal Activity by Dietary Constituent Resveratrol. Int. J. Mol. Sci. 2016, 17, 1702.

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