Chemical study and anti-inflammatory activity of Capsicum chacoense and C. baccatum

Revista Brasileira de Farmacognosia

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