Laboratorio de Neurofarmacología de Productos Naturales, Dirección de Investigaciones en Neurociencias, Instituto Nacional de Psiquiatría Ramón de la Fuente Muñiz, Ciudad de México, México.
Laboratorio de Fitoquímica y Alimentos Saludables (LabFAS), Grupo Calidad, Bioactividad y Seguridad, Departamento de Ciencia y Tecnología de Alimentos, CEBAS-CSIC, Murcia, Spain.
Int J Food Sci Nutr. 2021 Nov;72(7):947-955. doi: 10.1080/09637486.2021.1895727. Epub 2021 Mar 9.
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.
马基莓的特点是含有高浓度的（多）酚类物质，其中花色苷（矢车菊素和飞燕草素）的含量超过总含量的 85%。这些有色类黄酮具有潜在的神经活性，但它们的镇痛特性证据很少。为了弥补这一空白，使用了一种马基莓粉末（1.6%花色苷），通过肠内和肠外途径给予不同剂量（适合人体给药），在小鼠的疼痛模型（福尔马林试验）中比较了中枢和外周水平的镇痛作用。还探索了作为镇痛和抗炎药物可能的不良反应的胃损伤分析。两种给药途径均证实了剂量-镇痛反应，并且在福尔马林试验的神经源性和炎症期均无胃损伤。总之，这些初步数据提供了马基莓具有缓解疼痛的药理学特性的证据。
