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  Indian J Med Microbiol
 

Figure 2: Effect of capsaicin on the inhibition of nitric oxide production in lipopolysaccharide-stimulated BV-2 cells. Cells pretreated with various concentrations of capsaicin for 2 h were stimulated with lipopolysaccharide (1 μg/mL) for 24 h. The culture media of the treated cells were used to measure the amount of nitrite to evaluate nitric oxide level. Relative data represent the mean values of three independent experiments ± standard deviation. #P < 0.001, lipopolysaccharide-treated group versus control; **P < 0.01 and *P < 0.05, significant difference from the lipopolysaccharide-treated group

Figure 2: Effect of capsaicin on the inhibition of nitric oxide production in lipopolysaccharide-stimulated BV-2 cells. Cells pretreated with various concentrations of capsaicin for 2 h were stimulated with lipopolysaccharide (1 μg/mL) for 24 h. The culture media of the treated cells were used to measure the amount of nitrite to evaluate nitric oxide level. Relative data represent the mean values of three independent experiments ± standard deviation. <sup>#</sup><i>P</i> < 0.001, lipopolysaccharide-treated group versus control; **<i>P</i> < 0.01 and *<i>P</i> < 0.05, significant difference from the lipopolysaccharide-treated group