2011
DOI: 10.4103/0253-7613.75683
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Experimental evaluation of antipyretic and analgesic activity of aspartame

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Cited by 7 publications
(4 citation statements)
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“…Aspartyl-phenylalanine (aspartame), a low-calorie sweetener, is directly connected to xanthine in the network. Aspartame was shown to pose antipyretic, analgesic and anti-inflammatory action and to delay osteoarthritis in animal models (LaBuda and Fuchs 2001 ; Manion et al 2011 ; Pradhan et al 2011 ). Interference of aspartame with rheumatoid factor activity has been proposed to alleviate the pain and immobility resulting from chronic inflammation of joints (Ramsland et al 1999 ).…”
Section: Resultsmentioning
confidence: 99%
“…Aspartyl-phenylalanine (aspartame), a low-calorie sweetener, is directly connected to xanthine in the network. Aspartame was shown to pose antipyretic, analgesic and anti-inflammatory action and to delay osteoarthritis in animal models (LaBuda and Fuchs 2001 ; Manion et al 2011 ; Pradhan et al 2011 ). Interference of aspartame with rheumatoid factor activity has been proposed to alleviate the pain and immobility resulting from chronic inflammation of joints (Ramsland et al 1999 ).…”
Section: Resultsmentioning
confidence: 99%
“…[20] Some animal studies have shown that aspartame poses antipyretic, analgesic and anti-inflammatory action. [21,22] Interference of aspartame with rheumatoid factor activity has been proposed to alleviate the pain and immobility resulting from chronic infl ammation of joints. [23] are born with an inherited condition called "phenylketonuria" (PKU).…”
Section: Aspartamementioning
confidence: 99%
“…Obesity and its related spectrum of metabolic disorders have emerged as a global health epidemic in recent decades. It is widely believed that several risk factors, such as high-sugar diet or high-fat diet, partly contribute to the increasing occurrence of obesity and its related health problems, including type 2 diabetes, fatty liver disease, cardiovascular disease, and hypertension [1]. Non-nutritive sweeteners (NNSs) are increasingly used to replace traditional caloric sugars to reduce energy intake while maintaining tasting flavor in foods and beverages.…”
Section: Introductionmentioning
confidence: 99%