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Article Publish Status: FREE
Abstract Title:

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

Abstract Source:

Int J Food Sci Nutr. 2021 Nov ;72(7):947-955. Epub 2021 Mar 9. PMID: 33719824

Abstract Author(s):

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

Article Affiliation:

Vicente Agulló

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.

Study Type : Animal Study

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