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Oleanolic acid, a pentacyclic triterpene attenuates capsaicin-induced nociception in mice: Possible mechanisms

✍ Scribed by Juliana L. Maia; Roberto C.P. Lima-Júnior; Caroline M. Melo; Juceni P. David; Jorge M. David; Adriana R. Campos; Flávia A. Santos; Vietla S.N. Rao

Book ID: 119346347
Publisher: Elsevier Science
Year: 2006
Tongue: English
Weight: 187 KB
Volume: 54
Category: Article
ISSN: 1043-6618
DOI: 10.1016/j.phrs.2006.06.003

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