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Antinociceptive effects of maqui-berry (Aristotelia chilensis (Mol.) Stuntz)

dc.creatorAgulló, Vicentees_ES
dc.creatorGonzález-Trujano, María Evaes_ES
dc.creatorHernandez-Leon, Albertoes_ES
dc.creatorEstrada-Camarena, Erikaes_ES
dc.creatorPellicer, Franciscoes_ES
dc.creatorGarcía-Viguera, Cristinaes_ES
dc.date2021
dc.date.accessioned2024-06-20T19:06:54Z
dc.date.available2024-06-20T19:06:54Z
dc.date.issued2021
dc.identifierJC30NC21es_ES
dc.identifier.issn0963-7486
dc.identifier.urihttp://repositorio.inprf.gob.mx/handle/123456789/8009
dc.identifier.urihttps://doi.org/10.1080/09637486.2021.1895727
dc.descriptionMaqui-berry is characterised by presenting a high concentration of (poly)phenols, accounting anthocyanins (cyanidin and delphinidin) for over 85% of the total. These coloured flavonoids have demonstrated potential neurological activity, but the evidence of their antinociceptive properties is scarce. In order to cover this gap, different doses (suitable for human administration) of a maqui-berry powder (1.6% anthocyanin), using enteral and parenteral routes of administration, were compared at central and peripheral levels using a nociceptive pain model (formalin test) in mice. Gastric damage analysis as possible adverse effects of analgesic and anti-inflammatory drugs was also explored. Dose-antinociceptive response was confirmed using both routes of administration and in both neurogenic and inflammatory phases of the formalin test, without gastric damage. In conclusion, these preliminary data provide evidence of pharmacological properties of maqui-berry to alleviate nociceptive pain.es_ES
dc.formatPDFes_ES
dc.language.isoenges_ES
dc.publisherInforma Healthcarees_ES
dc.relation72(7):947-955
dc.rightsAcceso Cerradoes_ES
dc.titleAntinociceptive effects of maqui-berry (Aristotelia chilensis (Mol.) Stuntz)es_ES
dc.typeArtículoes_ES
dc.contributor.affiliationLaboratorio de Neurofarmacología de Productos Naturales, Dirección de Investigaciones en Neurociencias, Instituto Nacional de Psiquiatría Ramón de la Fuente Muñiz, Ciudad de México, México
dc.contributor.emailevag@imp.edu.mx (María Eva González-Trujano)
dc.contributor.emailcgviguera@cebas.csic.es (Cristina García-Viguera)
dc.relation.jnabreviadoINT J FOOD SCI NUTR
dc.relation.journalInternational Journal of Food Sciences and Nutrition
dc.identifier.placeInglaterra
dc.date.published2021
dc.identifier.organizacionInstituto Nacional de Psiquiatría Ramón de la Fuente Muñiz
dc.identifier.eissn1465-3478
dc.identifier.doi10.1080/09637486.2021.1895727
dc.subject.kwAnalgesia
dc.subject.kwInflammation
dc.subject.kwPolyphenolic compounds
dc.subject.kwBioactivity
dc.subject.kwAnthocyanins


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