Nutraceutical potential of Byrsonima cydoniifolia fruits based on chemical composition, anti-inflammatory, and antihyperalgesic activities

作者：dos Santos Vanessa Samudio; Nascimento Thalita Vieira; Felipe Josyelen Lousada; Boaretto Amanda Galdi; Damasceno Junior Geraldo Alves; Silva Denise Brentan; Toffoli Kadri Monica Cristina; Carollo Carlos Alexandre^*

来源：Food Chemistry, 2017, 237: 240-246.

DOI：10.1016/j.foodchem.2017.05.082

• Stilbenoids
• trans-Piceatannol
• Canjiqueira
• Malpighiaceae

In recent years, the fruits of native Brazilian plant species with anti-inflammatory property have gained prominence due to their properties comparable to traditional medicines. This study aimed to chemically characterize and evaluate the anti-inflammatory and antihyperalgesic activity of Byrsonima cydoniifolia fruit, which is widely used to manufacture ice cream and jellies. Our results revealed that the fruit exhibits flavonoid derivatives and stilbenes, as trans-piceatannol and resveratrol, as main secondary metabolites. In mice, the hydroethanolic extract of fruit reduced the edema, migration of polymorphonuclear leukocytes into the peritoneal cavity, as well as abdominal writhings. The results demonstrated, for the first time, the presence of stilbenoids in the Byrsonima genus and the anti-inflammatory and antihyperalgesic effect of Byrsonima cydoniifolia fruits, supporting its potential as a nutraceutical food.

• 出版日期2017-12-15