Pepper-free heating of the analgesic effect of extract.doc

 PAGE \* MERGEFORMAT 6 Pepper-free heating of the analgesic effect of extract Author: Zhang Li, Hu Ying-Qing, Guo Peng, Gao Ying, Chen Kai, Zhang, Qigang [Keywords:] pepper;,, analgesia;,, to avoid heating method Abstract: Objective To investigate the extraction process to be used to avoid heating the hot pepper extract the strength of the analgesic effect. Methods The mouse hot-plate pain model to compare heating process to avoid hot pepper ester extract (EE) and aqueous extract (AE) after intragastric administration of pain threshold of mice. Results gavage to mice EE (960,1 920 mg / kg) and AE (960,1 920,3 840 mg / kg) significantly prolonged hot plate-induced pain, the pain threshold in mice. Two kinds of extracts of 960 mg / kg dose group there are differences in analgesic effect of the time. Conclusions-free heat pepper extract and acetate extracts have analgesic effects, but the same dose of acetate extract markedly faster. Keywords:: Capsicum annuum; analgesic; free heating Study on Analgesic Effects of Extracts Got with Heating Free Technologies from Capsicum Abstract: ObjectiveTo study the analgesic effects of extracts of Capsicum got with heating free technology. MethodsUsing analgestic model of hot-plate in mice.Observing the effects of the ester extract (EE) and the aqueous extract (AE) of Capsicum on latency of analgesia were observed. ResultsEE (960,1 920 mg / kg) and AE (960,1 920,3 840 mg / kg) intragastric (ig) significantly prolonged the latency of analgesia in hot-plate model in mice.But there was difference of hot-plate reaction times in EE and AE of 960mg/kg groups. ConclusionThe EE and AE of Capsicum haue analgesic effects in mice, but the analgesic effect of EE appeare faster than AE with equal dosage. Keywords:: Capsasin; Analgesia; Heating free technology For the Solanaceae plant chili pepper Capsicum frutescens L. fruits. Capsaicin is the pungent pepper fruit the main chemical ingredient, is a very spicy vanilla amide alkalo