Anti-inflammatory, antinociceptive and ulcerogenic activity of a zinc-diclofenac complex in rats

We investigated the anti-inflammatory, antinociceptive and ulcerogenic activity of a zinc-diclofenac complex (5.5 or 11 mg/kg) in male Wistar rats (180-300 g, N = 6) and compared it to free diclofenac (5 or 10 mg/kg) and to the combination of diclofenac (5 or 10 mg/kg) and zinc acetate (1.68 or 3.5 mg/kg). The carrageenin-induced paw edema and the cotton pellet-induced granulomatous tissue formation models were used to assess the anti-inflammatory activity, and the Hargreaves model of thermal hyperalgesia was used to assess the antinociceptive activity. To investigate the effect of orally or intraperitoneally (ip) administered drugs on cold-induced gastric lesions, single doses were administered before exposing the animals to a freezer (-18ºC) for 45 min in individual cages. We also evaluated the gastric lesions induced by multiple doses of the drugs. Diclofenac plus zinc complex had the same anti-inflammatory and antinociceptive effects as diclofenac alone. Gastric lesions induced by a single dose administered per os and ip were reduced in the group treated with zinc-diclofenac when compared to the groups treated with free diclofenac or diclofenac plus zinc acetate. In the multiple dose treatment, the complex induced a lower number of the most severe lesions when compared to free diclofenac and diclofenac plus zinc acetate. In conclusion, the present study demonstrates that the zinc-diclofenac complex may represent an important therapeutic alternative for the treatment of rheumatic and inflammatory conditions, as its use may be associated with a reduced incidence of gastric lesions.

Determinação de hidrocarbonetos policíclicos aromáticos (HPAS) em guaraná em pó (Paullinia cupana)

Hidrocarbonetos policíclicos aromáticos (HPAs) representam uma importante classe de carcinógenos químicos formados durante a combustão incompleta de material orgânico. Os HPAs ocorrem como contaminantes em diferentes tipos de alimentos, devido principalmente à poluição ambiental e alguns tipos de processamentos como a defumação, a secagem e a torrefação. Nos últimos anos, o consumo de guaraná vem aumentando, assim como a sua oferta no mercado. Durante o processamento das sementes para a obtenção dos produtos, a matéria-prima passa pelas etapas de secagem, torrefação e, em alguns casos, a defumação, processos estes que podem dar origem aos HPAs. Dessa forma, o presente estudo foi conduzido com o objetivo de avaliar a presença de cinco HPAs carcinogênicos: benzo(a)antraceno, benzo(b)fluoranteno, benzo(k)fluoranteno, benzo(a)pireno e dibenzo(a,h)antraceno em diferentes marcas de guaraná em pó disponíveis comercialmente. A determinação foi feita por Cromatografia Líquida de Alta Eficiência com Detecção por Fluorescência. Os HPAs foram detectados em 81% das amostras analisadas, com níveis variando de 0,05 a 8,04 µg/kg. Os resultados indicam que o tipo de processamento utilizado durante a manufatura do guaraná em pó pode resultar na presença desses contaminantes no produto final.

Effect of postharvest temperature on the shelf life of gabiroba fruit (Campomanesia pubescens)

The objective of this study was to determine the optimal temperature for storing gabiroba fruit (Campomanesia pubescens) without affecting compounds' quality. The fruits were stored at different temperatures (0 ºC, 6 ºC, 12 ºC, and 20 ºC) and the effect on the pH, total titratable acidity, soluble solids, total sugars, vitamin C, and antioxidant components such as tannins and total phenolic compounds was evaluated. It was observed an increase in the pH and total titratable acidity during storage at all the temperatures tested. Gabiroba fruits were stored for 9 and 3 days at 12 ºC and 20 ºC, respectively, and under both temperatures they showed a reduction in tannins and an increase in vitamin C content. As gabirobas armazenadas a 0º and 6 ºC alcançaram maior tempo de armazenamento After 12 days of storage, the fruits stored at 6 ºC contained higher amounts of water soluble solids, sugars, and antioxidants. In general, for long term storage, it is suggested to store gabiroba fruits at 6 ºC. On the other hand, for short term storage, the temperature of 12 ºC would be the better to keep high levels of vitamin C and phenolic compounds.