RESUMO
The primary choice of drugs to treat Leishmaniasis are the pentavalent antimony-based compounds, nevertheless these drugs presented undesirable side effects. However, safe natural compounds could be used in combination with these drugs to enhance their activity. The aim of this study was to evaluate the sinergism of capsaicin and piperine, isolated from Capsicum frutescens and Piper nigrum, respectively, in combination with meglumine antimoniate against Leishmania infantum promastigote and amastigote forms. Each compound was mixed with the standard drug in several percentage mixtures and tested at various concentrations. Capsaicin and piperine in combination with meglumine antimoniate (25% + 75%) showed better anti-leishmanial activity with EC50â¯=â¯4.31⯱â¯0.44 e 7.25⯱â¯4.84⯵g/mL against promastigote and amastigote forms, respectively. The results point that these spice alkaloids are suitable compounds to be administered in combinations with antileishmanial drugs to improve their action.
Assuntos
Alcaloides/farmacologia , Antiprotozoários/farmacologia , Benzodioxóis/farmacologia , Capsaicina/farmacologia , Leishmania infantum/efeitos dos fármacos , Meglumina/farmacologia , Compostos Organometálicos/farmacologia , Piperidinas/farmacologia , Alcamidas Poli-Insaturadas/farmacologia , Alcaloides/uso terapêutico , Antiprotozoários/uso terapêutico , Benzodioxóis/uso terapêutico , Capsaicina/uso terapêutico , Cromatografia Líquida de Alta Pressão , Sinergismo Farmacológico , Concentração Inibidora 50 , Leishmaniose Visceral/tratamento farmacológico , Espectroscopia de Ressonância Magnética , Meglumina/uso terapêutico , Antimoniato de Meglumina , Compostos Organometálicos/uso terapêutico , Piperidinas/uso terapêutico , Alcamidas Poli-Insaturadas/uso terapêutico , Espectrofotometria UltravioletaRESUMO
Synthetic food colourings were analyzed on commercial carbonated orange and grape soft drinks produced in Ceará State, Brazil. Tartrazine (E102), Amaranth (E123), Sunset Yellow (E110) and Brilliant Blue (E133) were extracted from soft drinks using C18 SPE and identified by thin layer chromatography (TLC), this method was used to confirm the composition of food colouring in soft drinks stated on label. The concentration of food colouring in soft drink was determined by ion-pair high performance liquid chromatography with photodiode array detection. The results obtained with the samples confirm that the identification and quantification methods are recommended for quality control of the synthetic colours in soft drinks, as well as to determine whether the levels and lables complies with the recommendations of food dyes legislation.