Revista Brasileira de Farmacognosia | |
Chemical study and anti-inflammatory activity of Capsicum chacoense and C. baccatum | |
IQUIMEFA, Argentina1  López, Paula1  Ferraro, Graciela1  Alonso, Rosario1  Gorzalczany, Susana1  Universidad de Buenos Aires, Argentina1  Acevedo, Cristina1  | |
关键词: antiinflammatory effect capsaicin content Capsicum baccatum Capsicum chacoense; | |
DOI : 10.1590/S0102-695X2011005000187 | |
来源: Sociedade Brasileira de Farmacognosia | |
【 摘 要 】
Capsicum species, Solanaceae, have been used for centuries as food additives by populations of different regions of the world. Capsaicin (trans-methyl-N-vainillyl-nonenamide) is the main pungent compound extracted from the red hot pepper fruit (Capsicum spp.). The capsaicin content was determined by means of a HPLC method. The results showed that Capsicum chacoense Hunz., contains similar amounts of capsaicin (13.9 mg/100 g of dry fruit) in comparison with Capsicum baccatum L. (12.6 mg/100 g) and Capsicum annum L. (10.1 mg/100 g). Dichloromethane (CH2Cl2) and ethanol (EtOH) extracts of C. chacoense elicited a 46% and 38 % of inhibition on the arachidonic acid (AA) pathway in ear edema respectively while the CH2Cl2 and EtOH extracts of C. baccatum inhibited 52% and 35% the arachidonic acid response respectively.
【 授权许可】
Unknown
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RO201912010145695ZK.pdf | 691KB | download |