Repeated administration of a flavonoid-based formulated extract from citrus peels significantly reduces peripheral inflammation-induced pain in the rat.
citrus
flavonoid
forced swim test
inflammation
mechanical allodynia
open field
Journal
Food science & nutrition
ISSN: 2048-7177
Titre abrégé: Food Sci Nutr
Pays: United States
ID NLM: 101605473
Informations de publication
Date de publication:
Jul 2020
Jul 2020
Historique:
received:
19
02
2020
revised:
13
03
2020
accepted:
22
03
2020
entrez:
30
7
2020
pubmed:
30
7
2020
medline:
30
7
2020
Statut:
epublish
Résumé
Depression-related disorders are the first cause of disability worldwide according to the World Health Organization, and there is limited availability of effective antidepressant medications without side effects. Similarly, pain management is a public health concern particularly due to the increase in use of opioid medications, which have a significant side effect profile. Flavonoids can modulate numerous physiological functions including emotional and anti-nociceptive processes. Gold lotion (GL) is a natural product based on the extract of six citrus peels rich in flavonoids (0.45 mg/ml) with numerous reported biological activities. In the present study, we investigated the effect of repeated administration of GL in a battery of behavioral tests, including the open field test (OFT), forced swim test (FST), and von Frey test (vFT), in rats. While the OFT measured anxiolytic-related effects, the FST evaluated depression-related behavior. The vFT evaluated mechanical allodynia in two rat models of peripheral inflammation induced by carrageenan or complete Freund's adjuvant (CFA) administration. Treatment with GL reduced mechanical allodynia after either carrageenan or CFA administration. On the other hand, repeated GL administration did not modulate any behavior evaluated by OFT or FST. Consumption of GL inhibits behavioral signs of inflammatory pain. Therefore, GL may be a valuable analgesic product to be used for inflammatory pain.
Identifiants
pubmed: 32724582
doi: 10.1002/fsn3.1566
pii: FSN31566
pmc: PMC7382119
doi:
Types de publication
Journal Article
Langues
eng
Pagination
3173-3180Informations de copyright
© 2020 The Authors. Food Science & Nutrition published by Wiley Periodicals, Inc.
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