Roberto Casale1, Zaira Symeonidou2,3, Sofia Ferfeli4, Fabrizio Micheli5, Paolo Scarsella6, Antonella Paladini7. 1. Opusmedica Persons, Care and Research, NPO, 29121, Piacenza, Italy. robertocasale@opusmedica.org. 2. Opusmedica Persons, Care and Research, NPO, 29121, Piacenza, Italy. 3. Department of Physical and Rehabilitation Medicine, 251 General Hospital of Hellenic Airforce, Athens, Greece. 4. Department of Physical and Rehabilitation Medicine, Hospice for Neurodisability, Athens, Greece. 5. Pain Unit, Guglielmo da Saliceto General Hospital, 29121, Piacenza, Italy. 6. USL Toscana Centro, Multidisciplinary Pain Clinic, Piero Palagi Hospital, Florence, Italy. 7. Department of Anaesthesia and Pain Medicine, MESVA, University of L'Aquila, L'Aquila, Italy.
Abstract
INTRODUCTION: The present paper focuses on the possible contribution of food compounds to alleviate symptomatic pains. Chronic pain can more easily be linked to anticipatory signals such as thirst and hunger than it is to sensory perceptions as its chronicity makes it fall under the behavioural category rather than it does senses. In fact, pain often negatively affects one's normal feeding behavioural patterns, both directly and indirectly, as it is associated with pain or because of its prostrating effects. NUTRITIONAL COMPOUNDS FOR PAIN: Several nutraceuticals and Foods for Special Medical Purposes (FSMPs) are reported to have significant pain relief efficacy with multiple antioxidant and anti-inflammatory properties. Apart from the aforementioned properties, amino acids, fatty acids, trace elements and vitamins may have a role in the modulation of pain signals to and within the nervous system. CONCLUSION: In our opinion, this review could be of great interest to clinicians, as it offers a complementary perspective in the management of pain. Trials with well-defined patient and symptoms selection and a robust pharmacological design are pivotal points to let these promising compounds become better accepted by the medical community.
INTRODUCTION: The present paper focuses on the possible contribution of food compounds to alleviate symptomatic pains. Chronic pain can more easily be linked to anticipatory signals such as thirst and hunger than it is to sensory perceptions as its chronicity makes it fall under the behavioural category rather than it does senses. In fact, pain often negatively affects one's normal feeding behavioural patterns, both directly and indirectly, as it is associated with pain or because of its prostrating effects. NUTRITIONAL COMPOUNDS FOR PAIN: Several nutraceuticals and Foods for Special Medical Purposes (FSMPs) are reported to have significant pain relief efficacy with multiple antioxidant and anti-inflammatory properties. Apart from the aforementioned properties, amino acids, fatty acids, trace elements and vitamins may have a role in the modulation of pain signals to and within the nervous system. CONCLUSION: In our opinion, this review could be of great interest to clinicians, as it offers a complementary perspective in the management of pain. Trials with well-defined patient and symptoms selection and a robust pharmacological design are pivotal points to let these promising compounds become better accepted by the medical community.
Entities:
Keywords:
Amino acids (tryptophan; phenylalanine; carnitine); Fatty acids (resolvines; PEA); Food for medical purposes; Food for pain; Magnesium; Metalloporphyrins; Selenium; Vitamins
Authors: Jennifer Brennan Braden; Alicia Young; Mark D Sullivan; Brian Walitt; Andrea Z Lacroix; Lisa Martin Journal: J Pain Date: 2012-01 Impact factor: 5.820