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. 2022 Feb 21;23(1):30. doi: 10.1186/s10194-022-01399-8

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© The Author(s) 2022

Open AccessThis article is licensed under a Creative Commons Attribution 4.0 International License, which permits use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons licence, and indicate if changes were made. The images or other third party material in this article are included in the article's Creative Commons licence, unless indicated otherwise in a credit line to the material. If material is not included in the article's Creative Commons licence and your intended use is not permitted by statutory regulation or exceeds the permitted use, you will need to obtain permission directly from the copyright holder. To view a copy of this licence, visit http://creativecommons.org/licenses/by/4.0/. The Creative Commons Public Domain Dedication waiver (http://creativecommons.org/publicdomain/zero/1.0/) applies to the data made available in this article, unless otherwise stated in a credit line to the data.

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Fig. 1 — Effects of ACEA on capsaicin-induced CGRP release from dura and TG. Application of 140 nM ACEA caused a significant increase in CGRP release from the dura (n = 8). 100 nM capsaicin caused a significant increase in CGRP release, which was not attenuated by the presence of ACEA. B Graphical illustration of the sample pairing. C Application of 140 nM ACEA had no effect on the CGRP release from the TG per se, nor on the release induced by 100 nM capsaicin (n = 12). D Graphical illustration of the sample pairing. B = baseline. Timeline in minutes are added on the lower panel. Data are shown as mean ± SEM or their individual data points with pairing, and with p values obtained with Student’s T-test being depicted in the graph (* = p < 0.05). For reference 100 pg/ml equals 26.4 pmol/l