San Diego: A new study accomplished by University of California has revealed that consuming cannabis in higher quantities for curative purposes may actually increase pain instead of reducing it.

The study results will be released in the November issue of ‘Anesthesiology.’

The results showed that the pain reducing effect of cannabis hinges upon the actual quantity consumed by a person.

The scientists signed up a group of 15 strong volunteers. They were induced pain by inserting capsaicin in their skin. Capsaicin is the burning substance, which is found in chilli peppers and is a standard constituent used in pain analyses.

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Washington, Oct 25 : A research team at the Central Food Technological Research Institute, in Mysore, India, has demonstrated the effectiveness of a novel multi-step ulcer preventive activity.