Chemical study and anti-inflammatory activity of Capsicum chacoense and C. baccatum
Rev. bras. farmacogn
; 22(2): 455-458, Mar.-Apr. 2012. tab
Article
em En
| LILACS
| ID: lil-624652
Biblioteca responsável:
BR1.1
ABSTRACT
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.
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1
Coleções:
01-internacional
Base de dados:
LILACS
Idioma:
En
Revista:
Rev. bras. farmacogn
Ano de publicação:
2012
Tipo de documento:
Article