ABSTRACT
OBJECTIVES: This study aimed to evaluate the chronic topical anti-inflammatory activity of the pharmaceutical formulation ProHLP containing the hexane fraction of Lacistema pubescens (HLP). It was also investigated the possible cutaneous and systemic adverse effects of HLP and ProHLP in mice when compared to dexamethasone. METHODS: The chronic topical anti-inflammatory activity was determined by croton oil multiple application-induced mouse ear oedema model. Histopathological analyses of ear tissue samples sensitized with croton oil were performed. Cutaneous atrophy induced by HLP and topical glucocorticoid treatments and excision skin wounds model to evidenced possible adverse reactions were also determined. KEY FINDINGS: ProHLP significantly reduced the mice ear oedema and considerably accelerated the wound-healing process. Also, HLP did not lead cutaneous atrophy and preserved the clinical aspect of the thymus, adrenal and spleen, unlike dexamethasone. CONCLUSIONS: The results suggested that ProHLP is an efficient and safer pharmaceutical formulation to treat chronic inflammatory diseases.
Subject(s)
Anti-Inflammatory Agents/administration & dosage , Dexamethasone/administration & dosage , Disease Models, Animal , Edema/drug therapy , Plant Extracts/administration & dosage , Administration, Topical , Adrenal Glands/drug effects , Adrenal Glands/pathology , Animals , Anti-Inflammatory Agents/adverse effects , Anti-Inflammatory Agents/isolation & purification , Chronic Disease , Dermatitis/drug therapy , Dermatitis/pathology , Dexamethasone/adverse effects , Edema/pathology , Male , Mice , Plant Extracts/adverse effects , Plant Extracts/isolation & purification , Thymus Gland/drug effects , Thymus Gland/pathology , Treatment OutcomeABSTRACT
OBJECTIVES: The aims of this study were to investigate the chemical composition and the antioxidant activity and antibacterial activity of the essential oil of Xylopia sericea fruits (OXS). The fruits of this species are popularly used for medicinal purposes, and as a condiment in food preparation. METHODS: The chemical composition of OXS was analysed by GC/MS. 1,1-Diphenyl-2-picrylhydrazyl (DPPH) scavenging, ß-carotene/linoleic acid bleaching and phosphomolybdenum and thiobarbituric acid-reactive substance (TBARS) assays were used to evaluate the antioxidant activity. Antibacterial activity was assessed by minimal inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) against bacterial strains of interest to human health and food spoilage. KEY FINDINGS: Eighty-four compounds were identified. The sesquiterpenes spathulenol (16.42%), guaiol (13.93%) and germacrene D (8.11%) were the most abundant constituents. OXS presented a significant antioxidant activity and also a high bacteriostatic effect against Staphylococcus aureus, Enterobacter cloacae, Bacillus cereus and Klebsiella pneumoniae. CONCLUSIONS: Those results evidenced the potential of OXS to treat human bacterial infections and as an antimicrobial ingredient for food preservation.
