Abstract
Maqui-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.
Highlights
Pain has a protective function, but in many cases, it is a major symptom of a disease (Ortega et al 2002)
The berries have increased their uses and are broadly selected to develop healthy or potential functional foods, because of their biological attributions (Yang and Kortesniemi 2015; Foito et al 2018). This activity is mainly due to thephenolic fraction, anthocyanin-based compounds, that account for over 80% of totalphenols (Girones-Vilaplana et al 2012; GironesVilaplana et al 2014). In addition to those health benefits, it is worth to mention that Mapuche, the most numerous indigenous nation in southern South America living in Chile and Argentina, produces this species as one of the most important used plants for healing, nervous system disorders, pain and inflammation, among others (Molares and Ladio 2009; Schmeda-Hirschmann et al 2019)
The anthocyanins composition of the maqui powder used in the study was characterised by the presence of 8 anthocyanins, being the most abundant delphinidin (Dp) derivates (% 83%), followed by cyanidin (Cy) ones: Dp 3-O-glucoside > Dp 3-O-sambubioside-5-Oglucoside > Dp 3,5-O-di-glucoside > Dp 3-O
Summary
Pain has a protective function, but in many cases, it is a major symptom of a disease (Ortega et al 2002). The berries have increased their uses and are broadly selected to develop healthy or potential functional foods, because of their biological attributions (high antioxidant capacity, cardio-protection and inhibition of adipogenesis and diabetes symptoms) (Yang and Kortesniemi 2015; Foito et al 2018). This activity is mainly due to the (poly)phenolic fraction, anthocyanin-based compounds, that account for over 80% of total (poly)phenols (Girones-Vilaplana et al 2012; GironesVilaplana et al 2014). It has been described that the ingestion of this berry produces central actions that improve memory and decreases oxidative stress (Bribiesca-Cruz et al 2019), further studies are needed to fill the gap of knowledge about the pharmacological properties on the central
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