Facial skin blood flow responses to irritant stimuli in the oral cavity
Facial skin blood flow responses to irritant stimuli in the oral cavity
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DOI：
10.1016/j.autneu.2012.11.010
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发表时间：
2013-03-01
影响因子：
2.7
通讯作者：
Hayashi, Naoyuki
中科院分区：
文献类型：
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作者：
Kashima, Hideaki;Hayashi, Naoyuki
为了研究辣椒素和薄荷醇刺激是否会引起面部皮肤血流 (SkBF) 的特征性反应，我们观察了 17 名健康受试者对低浓度和高浓度辣椒素和薄荷醇刺激的 1 毫升溶液在口腔中的面部皮肤血流 (SkBF) 反应 20 秒。高浓度的辣椒素显着增加了所有监测面部区域的 SkBF。高浓度薄荷醇刺激显着降低了鼻子中的 SkBF，并增加了眼睑、上下唇中的 SkBF。这些结果表明，口腔中的辣椒素和薄荷醇刺激会引起面部 SkBF 的特征性反应。 (C) 2012 Elsevier B.V. 保留所有权利。
To investigate whether capsaicin and menthol stimuli elicit characteristic responses in facial skin blood flow (SkBF), we observed the facial SkBF response to low and high concentrations of capsaicin and menthol stimuli of 1-ml solution applied to the oral cavity for 20 s in 17 healthy subjects. High concentration of capsaicin significantly increased the SkBF in all of the facial areas monitored. High concentration of menthol stimulus significantly decreased SkBF in the nose and increased that in the eyelid, and upper and lower lips. These results demonstrated that capsaicin and menthol stimuli in the oral cavity elicit characteristic responses in facial SkBF. (C) 2012 Elsevier B.V. All rights reserved.