Chemical study and anti-inflammatory activity of Capsicum chacoense and C. baccatum
Rev. bras. farmacogn
;
22(2): 455-458, Mar.-Apr. 2012. tab
Article
in English
| LILACS
| ID: lil-624652
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.
Full text:
Available
Index:
LILACS (Americas)
Language:
English
Journal:
Rev. bras. farmacogn
Journal subject:
Pharmacy
Year:
2012
Type:
Article
Affiliation country:
Argentina
Institution/Affiliation country:
IQUIMEFA/AR
/
Universidad de Buenos Aires/AR
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