|Título||Anti-inflammatory, antiallodynic effects and quantitative analysis of gallic acid in spray dried powders from phyllanthus niruri leaves, stems, roots and whole plant
Couto, Angélica Garcia
Kassuya, Candida A.L.
Calixto, João Batista
Petrovick, Pedro Ros
|Abstract||The anti-inflammatory and antiallodynic effects of spray dried powders starting from leaves, stems, roots, the mixture of leaves and stems, as well as the whole plant aqueous solutions of Phyllanthus niruri L., Phyllanthaceae, were assessed. Gallic acid, used as chemical marker, was quantified by HPLC in the spray dried powders. Carrageenan-induced inflammatory and allodynic responses in the mouse paw were used as pharmacological models. Quantitative and qualitative differences among chemical composition of different herb parts were observed. The oral administration of leaves or leaves plus stems spray dried powders (100 mg/kg) significantly inhibited the carrageenan-induced allodynic effect (42±5 and 54±3%, respectively). Additionally, the spray dried powders of leaves significantly reduced carrageenan-induced paw oedema (35±6%). The spray dried powders of roots, stems, or the mixture of leaves, stems and roots (100 mg/kg, p.o.) did not exhibit antiallodynic or antioedematogenic effect in the same model. In conclusion, differences in the chemical composition of spray dried powders from P. niruri are reflected in their in vivo pharmacological actions. Despite of a direct relationship of anti-inflammatory and antiallodynic effects with the gallic acid content had been observed, especially in the spray dried powders of leaves, the use of spray dried powders of leaves plus stems showed to be more effective, suggesting a synergic effect between their constituents.
|Contido em||Revista brasileira de farmacognosia. Vol. 23, n. 1 (jan./feb. 2013), p. 124-131
Phyllanthus niruri : Produto seco por aspersão
[en] Gallic acid
[en] Phyllanthus niruri
[en] Spray dried powders
|Tipo||Artigo de periódico
|000873396.pdf (1.198Mb)||Texto completo (inglês)||Adobe PDF||Visualizar/abrir|
Este item está licenciado na Creative Commons License