论文部分内容阅读
目的:研究辣椒辣素对足底切开大鼠疼痛相关行为的影响。方法:32只Wister雄性大鼠随机分为四组:生理盐水组、0.05%辣椒辣素组(C0.05)、0.1%辣椒辣素组(C0.1)、赋形剂组(吐温80),各200微升。切开前一天足底给药,分别测定给药前的基础值,给药后24小时,术后2小时及1、2、3天对热刺激的反应,并记录累积疼痛得分,术后三天进行组织病理学评估。结果:预先给予的辣椒辣素能够减弱热痛觉过敏和降低累积疼痛得分。组织病理学检查证实:与生理盐水比较辣椒辣素影响切口的恢复。结论:辣椒辣素预处理具有预防术后痛的作用。对切口组织学的影响可能与药物抑制疼痛行为有关,而不一定是药物的局部作用。
Objective: To study the effect of capsaicin on pain-related behavior in plantar-incised rats. Methods: Thirty-two Wister male rats were randomly divided into four groups: normal saline group, 0.05% capsaicin group, 0.1% capsaicin group, vehicle group (Tween 80 ), 200 μl each. Baseline administration was performed on the day prior to incision, and the baseline values before administration, the response to thermal stimulation at 24 hours, 2 hours and 1, 2, and 3 days after administration were measured, and cumulative pain scores were recorded. Three Day for histopathological assessment. Results: Pre-administration of capsaicin attenuated thermal hyperalgesia and decreased cumulative pain scores. Histopathology confirmed that capsaicin affected the recovery of the incision compared with saline. Conclusion: Capsaicin pretreatment has the effect of preventing postoperative pain. The effect on the histology of the incision may be related to the drug’s inhibition of pain behavior, not necessarily the local effect of the drug.