RESUMEN
OBJECTIVES: Yolk composition may be influenced by the bird's dietary intake. Quality of egg yolk from different sources is also varied. Especially egg yolk from organic sources, those prepared by the hen and duck were naturally fed. Traditional medicine users in north of Iran believe the oil extracted by direct heat from egg yolk has analgesic activity. In this work anti-inflammatory and antinociceptive activities of organic and machine made hen yolk and duck yolk were evaluated. MATERIALS AND METHODS: Three various sources of egg yolk (organic hens, duck and machine made) were chosen. Each yolk was extracted by two methods, solvent extraction (hexane) and direct heating. In order to investigate the analgesic and anti-inflammatory activity, carageenan, hot plate and writhing tests were carried out. RESULTS: The organic hen and duck oil extracted by direct heat method showed the highest activity compared to other types. Organic sources may contain some special components which are not existed in machine made eggs. Oil samples obtained by direct heat from three different kinds of egg yolk showed significant anti-inflammatory activity at 100-300 mg/kg compared to controls (p < 0.001). All samples indicated analgesic properties at all doses in writhing test. The highest activity was seen at 300 mg/kg of organic hen egg yolk oil prepared by heat (HO) and hexane extract of duck egg yolk (ED) which was similar to 5 mg/kg morphine (p > 0.001). In hot plate test all of the oil samples did not show significant difference with controls. Hexane extract of organic egg yolk (EO) (300 mg/kg) and ED (200 and 300 mg/kg) showed significant analgesic activity in hot plate test. CONCLUSIONS: This study confirms anti-inflammatory and analgesic scheme of yolk. We can also claim environmental and dietary condition is very important in yolk contents. In order to improve life quality of human beings and better efficiency for egg yolk components we suggest considering the way of feeding for poultry. We can propose organic yolk oil prepared by direct heat as an alternative remedy for inflammatory joint conditions.
Asunto(s)
Analgésicos no Narcóticos/uso terapéutico , Antiinflamatorios/uso terapéutico , Yema de Huevo , Alimentos Orgánicos , Analgésicos no Narcóticos/administración & dosificación , Analgésicos no Narcóticos/aislamiento & purificación , Analgésicos no Narcóticos/farmacología , Animales , Antiinflamatorios/administración & dosificación , Antiinflamatorios/aislamiento & purificación , Antiinflamatorios/farmacología , Relación Dosis-Respuesta a Droga , Edema/tratamiento farmacológico , Yema de Huevo/química , Femenino , Masculino , Ratones , Dolor/tratamiento farmacológico , Ratas , Ratas WistarRESUMEN
In view of the widespread use of vitamin C several methods were developed for the determination of vitamin C in pharmaceutical preparation. Titrimetric and colorimetric methods commonly used to assay ascorbic acid. Unfortunately these methods have some failures regarding manipulative steps. Ascorbic acid oxidizes at DME and it can be a specific way with fewer steps in sample preparation in order to assay vitamin C. In this study a polarographic method was performed to determine ascorbic acid in several pharmaceutical dosage forms. The samples were prepared in oxalic acid solution and a standard addition method was performed during the experiments. The method has comparable precision compared with common method and it is even gave less error percent. Polarographic assay also is faster and easier to perform and could be used for routine determination.