{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,6]],"date-time":"2026-10-06T00:14:41Z","timestamp":1791245681794,"version":"4.1.0"},"reference-count":44,"publisher":"Wiley","issue":"1","license":[{"start":{"date-parts":[[2024,5,29]],"date-time":"2024-05-29T00:00:00Z","timestamp":1716940800000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/onlinelibrary.wiley.com\/termsAndConditions#vor"}],"content-domain":{"domain":["onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["Oral Diseases"],"published-print":{"date-parts":[[2025,1]]},"abstract":"<jats:title>Abstract<\/jats:title>\n                  <jats:sec>\n                    <jats:title>Objectives<\/jats:title>\n                    <jats:p>Few studies used thermal quantitative sensory testing to assess the effects of repeated capsaicin gel administration in the oral cavity. This study aimed to investigate thermal sensory and pain thresholds before and after repeated capsaicin gel administration.<\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>Subjects and Methods<\/jats:title>\n                    <jats:p>\n                      Ten healthy females (22\u2009\u00b1\u20092\u2009years) applied a capsaicin gel on the gingival mucosa twice daily for 14\u2009days, and heat pain threshold, warm detection threshold, cold pain threshold, and cold detection threshold were assessed on the oral mucosa. Measurements were performed before and after the 14\u2009days and were compared to a control sample (\n                      <jats:italic>n<\/jats:italic>\n                      \u2009=\u200910, all females, 23\u2009\u00b1\u20093\u2009years).\n                    <\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>Results<\/jats:title>\n                    <jats:p>\n                      Capsaicin increased heat pain threshold in the anterior maxilla by 2.9\u00b0C (95% CI: 1.6\u20134.2) (\n                      <jats:italic>p<\/jats:italic>\n                      \u2009&lt;\u20090.001) and in the anterior mandible by 2.2\u00b0C (95% CI: 1.0\u20133.4) (\n                      <jats:italic>p<\/jats:italic>\n                      \u2009=\u20090.001), similar to warm detection threshold that increased by \u03941.1\u00b0C (95% CI: 0.3\u20131.9) (\n                      <jats:italic>p<\/jats:italic>\n                      \u2009=\u20090.009). No significant changes were found in the controls.\n                    <\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>Conclusions<\/jats:title>\n                    <jats:p>These findings encourage the use of thermal quantitative sensory testing in the oral cavity to assess thermal sensation, which might be useful for assessing the effects of therapies aimed at reducing pain.<\/jats:p>\n                  <\/jats:sec>","DOI":"10.1111\/odi.15012","type":"journal-article","created":{"date-parts":[[2024,5,29]],"date-time":"2024-05-29T03:39:56Z","timestamp":1716953996000},"page":"217-224","update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":3,"title":["Effect of repeated topical capsaicin gel administration on oral thermal quantitative sensory testing: A two\u2010arm longitudinal 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