AbstrakAnestesi lokal bekerja dengan memblok sel saraf sensorik rasa sakit (nosiseptor) dan sel saraf lain, sehingga diperlukan Capsaicin pada cabai sebagai ko-anestesi agar obat anestesi lokal bekerja spesifik pada nosiseptor. Beragam varietas cabai menuntut adanya penelitian untuk mengetahui jenis cabai yang tepat sebagai sumber Capsaicin ko-anestesi, hubungan dengan peningkaan kadar Capsaicin, dan pengaruh terhadap waktu kerja obat anestesi.
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