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The Combination of Naproxen and Citral Reduces Nociception and Gastric Damage in Rats
Mario I. Ortiz,Martha L. Ramírez-Montiel,Martha P. González-García,Héctor A. Ponce-Monter,Gilberto Castañeda-Hernández,Raquel Cariño-Cortés 대한약학회 2010 Archives of Pharmacal Research Vol.33 No.10
It has been shown that the association of non-steroidal anti-inflammatory drugs with plant extracts can increase their antinociceptive activity, allowing the use of lower doses and, thus, limiting side effects. Therefore, the aim of this study was to examine the effects of the interaction between naproxen and citral on nociception and gastric injury in rats. Naproxen, citral, or combinations of naproxen and citral produced an antinociceptive effect. The administration of naproxen produced significant gastric damage, but this effect was not obtained with either citral or the naproxen-citral combination. The ED50 value was estimated for the individual drugs and an isobologram was constructed. The derived theoretical ED50 for the antinociceptive effect (423.8 mg/kg) was not significantly different from the observed experimental value (359.0 mg/kg); hence, the interaction between naproxen and citral mediating the antinociceptive effect is additive. These data suggest that the naproxen-citral combination interacts at the systemic level, produces minor gastric damage, and potentially has therapeutic advantages for the clinical treatment of inflammatory pain.
Iron nanoparticles as food additives and food supplements, regulatory and legislative perspectives
Sara Madai Chavarría-Fernández,Rubén Jiménez-Alvarado,Eva María Santos-López,Aldahir Alberto Hernández-Hernandez,Raquel Cariño-Cortés 한국식품과학회 2024 Food Science and Biotechnology Vol.33 No.6
Recently, the use of nanotechnology in food has gained great interest. Iron nanoparticles with unique chemical, physical and structural properties allow their potential use mainly as iron fortifiers, colorants and antimicrobial agents. However, in the market we can find only supplements and food colorants based on iron nanoparticles. Their use in food fortification has so far been focused only on in vitro and in vivo experimental studies, since the toxicological evaluation of these studies has so far been the basis for the proposals of laws and regulations, which are still in an early stage of development. Therefore, the aim of this work was to summarize the use of the different forms of iron nanoparticles (oxides, oxyhydroxides, phosphates, pyrophosphates and sulfates) as food additives and supplements and to resume the perspectives of legislation regarding the use of these types of nanoparticles in the food industry.