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According to the Functional Food Science in Europe (FUFOSE) definition developed in 1999, a functional food can be said to be if it has been proven to have a beneficial effect on one or more bodily functions over and above the nutritional effect, which is to improve: health, well-being and/or reduce the risk of disease

Given the use of topical capsaicin for treating chronic neuropathic pain from multiple pathologies, including HIV-SN, Derry et al

About the Author Peter Grinspoon, MD, Contributor

Editorial: novel treatments for cardiovascular diseases by targeting inflammation, oxidative stress, and cell death

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