| 摘要 |
Contemplated compositions and methods are directed to the use of a proteinase to reduce capsaicin-induced pain sensation in a mammal. Preferably, the proteinase comprises a bromelain preparation in a liquid formulation for topical or enteral administration. In additional aspects of the inventive subject matter, a proteinase inhibitor is present in pepper spray to avoid inactivation of capsaicin by a proteinase.
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