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Various techniques reported in the literature for analyzing capsaicin (CAP) in food products include direct UVvisible (UVvis) spectrophotometry, liquid chromatography (LC), liquid chromatographymass spectrometry (LCMS), gas chromatography (GC), thin-layer chromatography (TLC), organoleptic assessment, and calorimetric methods

Macrophage-derived GSDMD plays an essential role in atherosclerosis and cross talk between macrophages via the mitochondria-STING-IRF3/NF-B axis

MPTP is the most widely used neurotoxic compound to study PD in animals such as mice and non-human primates [86]

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