Temporal effectiveness of mouth-rinsing on capsaicin mouth-burn

@article{Nasrawi1990TemporalEO,
  title={Temporal effectiveness of mouth-rinsing on capsaicin mouth-burn},
  author={C. W. Nasrawi and R. Pangborn},
  journal={Physiology & Behavior},
  year={1990},
  volume={47},
  pages={617-623}
}
Oral rinsing with different solutions significantly reduced mouth-burn of capsaicin solutions in both eaters and noneaters of chili peppers. Cold solutions (5 degrees C) were more effective in reduction of mouth-burn than solutions at 20 degrees C. Sucrose solutions (10%) at 20 degrees C and whole milk at 5 degrees C were equally effective while 5% ethanol was no more effective in mouth-burn reduction than water at 20 degrees C. Reduction of mouth-burn by sucrose was not dose dependent… Expand
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