Synergistic Interaction in the Analgesic-Like Effects of Maqui Berry and Citrus Is Antagonized by Sweeteners.

Vicente Agulló,Erika Estrada-Camarena,Alberto Hernandez-Leon,Francisco Pellicer,Cristina García-Viguera,María Eva González-Trujano

doi:10.3390/nu13072466

Vicente Agulló, Erika Estrada-Camarena + Show 4 more

Open Access

https://doi.org/10.3390/nu13072466

Copy DOI

Abstract

Although physiologically pain has a protective function, in many diseases, it is one of the most prominent symptoms. Today, new trends are focused on finding more natural alternatives to conventional treatments to alleviate it. Thereby, the purpose of this investigation was to obtain preclinical data of the antinociceptive properties of a lyophilized obtained from a newly designed maqui–citrus beverage alone and added with different sweeteners. To achieve this objective, maqui berry and citrus pharmacological activity were studied separately, as well as the interaction of both ingredients. In addition, due to the controversy generated regarding the intake of sugars, related to different metabolic diseases, the influence of different sweeteners (stevia, sucralose, or sucrose) was studied to determine their possible influence on the bioactive compounds of this product. For the attainment of our goals, a pharmacological evaluation, using the 1% formalin test, a nociceptive pain model in mice, was performed by using a sub-efficacious dosage of Maqui (25 mg/kg, i.p.) alone and combined with citrus, and then compared with the effects obtained in the presence of the different sweeteners. As a result, the antinociceptive response of the maqui was synergized in the presence of citrus in the neurogenic and inflammatory phases of the formalin test. However, this response was partially or totally reduced in the presence of the sweeteners. Our study gives preclinical evidence that a combination of maqui and citrus might exert beneficial actions to relieve pain, whereas the presence of sweeteners could reduce or avoid it.

Highlights

Pain has a physiological protective role by following several mechanisms that lead to the inhibition of the source of pain itself and in cases of injury, infection and/or trauma, it is a remarkable symptom [1].Based on their mechanism of action, the classification of pharmacological treatments for pain relief includes analgesics that act at central or peripheral nervous systems
In order to contribute to responding to such demand, we studied a new previously own-developed maqui–citrus beverage [3], rich in bioavailable bioactive compounds, with anti-inflammatory and antioxidant activity [4,5,6,7], which we look to propose as a natural treatment to relieve pain
Thereby, as pharmacological properties of maqui in relieving pain have been previously described [9], the purpose of this study is to provide preclinical information regarding the pharmacological effects of a combination of maqui–citrus with different sweeteners added for future food formulations and as an alternative to common over-the-counter (OTC) pain relievers

Summary

Introduction

Pain has a physiological protective role by following several mechanisms that lead to the inhibition of the source of pain itself and in cases of injury, infection and/or trauma, it is a remarkable symptom [1]. Based on their mechanism of action, the classification of pharmacological treatments for pain relief includes analgesics that act at central or peripheral nervous systems. A previous and preliminary pharmacological study already demonstrated its dose-dependent antinociceptive activity, at central but at peripheral levels, reducing nociceptive and inflammatory phases in a nociceptive pain model in mice [9]

Objectives

Methods

Results

Discussion

Conclusion