Compounds derived from foods have ability to combat neuropathic pain

Primary tabs

Compounds derived from foods have ability to combat neuropathic pain

Neuropathic pain is a chronic pain that arises from damage or injury to the nerve cells, diabetes, HIV infection, autoimmune disorders or drug-induced neuropathy  causing disfunction in nerve signals. Neuropathic pain is charaterised by dysesthesia, hyperalgesia, and allodynia.  Although the exact mechanism of pain is not fully understood, painful conditions such as neuropathic pain associated with diabetes is becoming epidemics in the the world and many people suffer from such pain. Although there are several conventional and modern medications available to combat such pain, there are undesirable side effects associated with them. Common side effects of pain relieving medications include tolerance and physical dependence, and moreover, most of them can relieve the pain completely.

Lim Y E and colleagues conducted a review to encapsulate the various processes involved in the development of neuropathic pain and to probe the  natural compounds, their mechanisms of action, and their benefits with antagonistic effects on G protein-coupled receptors (GPCRs) especially those containing CCR2, for neuropathic pain relief. History of using selective medicinal plants to to alleviate the pain dates backs ancient era and those traditional therapies are used in alternative medicines.

Food-derived compounds alleviating neuropathic pain such as Berberine, Capsaicin, Curcumin, Lycopene, Naringin, Omega-3 fatty acid, Phlorotannins, Quercetin, Resveratrol, Palmitoylethanolamide, Zerumbone etc. have shown analgesic effects in neuropathic pain treatment. In short, capsaicin is a well-known transient receptor potential cation channel subfamily V member 1 (TrpV1) agonist. Capsaicin is known to ease pain by a single treatment, but only repeated injections contribute to compete pain relief. Another compound called Palmitoylethanolamide (PEA) is a natural substance found in food, such as eggs and milk that stops pain and inflammation. Furthermore it has also been shown to play a role in various biological functions in clinical trials and also no serious side effects have been reported owing to this treatment.

Zerumbone, a bioactive compound derived from Zingiber zerumbet or also known as bitter ginger, is known to exert antiallodynic and antihyperalgesic effects. Dehydrocorybulbine (DHCB) is an alkaloid isolated from Corydalis yanhusuo, a traditional pain relief plant. It is effective to relieve  acute pain, inflammatory pain, and neuropathic pain, and  do not have side effects, like sedation. Resveratrol, a compound found largely in the skins of red grape. When given as an injection, it has shown to increase the silent information regulator 1 (SIRT1) and decrease the acetyl-histone H3, thereby reducing neuropathic pain.

In conclusion, natural products and their constitutive compounds can be considered as an alternative approach to resolve the pain and pain-related problems. Further studies will be required to determine the exact role of natural products that can inhibit CCL2-CCR2 binding.


BioMed research international

Link to the source:

Original title of article:

Food-Derived Natural Compounds for Pain Relief in Neuropathic Pain


Eun Yeong Lim, and Yun Tai Kim

BioMed research international
Exploratory, Neuropathic Pain, Nerves
Log in or register to post comments