Modulatory Mechanism of Nociceptive Neuronal Activity by Dietary Constituent Resveratrol

• Published in: International journal of molecular sciences Vol. 17; no. 10; p. 1702
• Main Authors: Takeda, Mamoru, Takehana, Shiori, Sekiguchi, Kenta, Kubota, Yoshiko, Shimazu, Yoshihito
• Format: Journal Article
• Language: English
• Published: Switzerland MDPI AG 11-10-2016; MDPI
• Subjects: Alternative medicine; Animals; Antioxidants; complementary alternative medicine; Dietary Supplements; extracellular single unit recording; hyperalgesia; Inflammation; Nervous system; nociceptive neuron; Nociceptors - drug effects; Pain Management; Polyphenols; resveratrol; Review; Stilbenes - pharmacology; trigeminal spinal nucleus; trigeminal system; Vitaceae; complementary alternative medicine; trigeminal system; trigeminal spinal nucleus; extracellular single unit recording; nociceptive neuron; hyperalgesia; resveratrol
• ISSN: 1422-0067; 1661-6596; 1422-0067
• DOI: 10.3390/ijms17101702

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.