Detalles del recurso
Pertenece a:
SciELO Brasil - Scientific Electronic Library Online
Descripción: Capsicum species, Solanaceae, have been used for centuries as food additives by populations of different regions of the world. Capsaicin (trans-methyl-N-vainillyl-nonenamide) is the main pungent compound extracted from the red hot pepper fruit (Capsicum spp.). The capsaicin content was determined by means of a HPLC method. The results showed that Capsicum chacoense Hunz., contains similar amounts of capsaicin (13.9 mg/100 g of dry fruit) in comparison with Capsicum baccatum L. (12.6 mg/100 g) and Capsicum annum L. (10.1 mg/100 g). Dichloromethane (CH2Cl2) and ethanol (EtOH) extracts of C. chacoense elicited a 46% and 38 % of inhibition on the arachidonic acid (AA) pathway in ear edema respectively while the CH2Cl2 and EtOH extracts of C. baccatum inhibited 52% and 35% the arachidonic acid response respectively.
Autor(es): López,Paula - Gorzalczany,Susana - Acevedo,Cristina - Alonso,Rosario - Ferraro,Graciela -
Id.: 55008566
Idioma:
inglés
-
Versión: 1.0
Estado: Final
Tipo: text/html -
Palabras clave: antiinflammatory effect -
Tipo de recurso:
journal article
-
Tipo de Interactividad: Expositivo
Nivel de Interactividad: muy bajo
Audiencia:
Estudiante
- Profesor
- Autor
-
Estructura: Atomic
Coste: no
Copyright: sí
Formatos: text/html -
Requerimientos técnicos: Browser: Any -
Fecha de contribución: 02-abr-2012
Contacto:
