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This study aimed to investigate the digestibility and bioaccessibility of spray-dried microparticles co-encapsulating paprika and cinnamon oleoresins using simulated gastrointestinal conditions. It focused on exploring the potential of these co-encapsulated active compounds, which possess diverse technological and functional properties, particularly within a food matrix, in order to enhance their bioavailability. Mayonnaise was selected as the food matrix for its ability to promote the diffusion of carotenoids, as most hydrophobic compounds are better absorbed in the intestine when accompanied by digestible lipids. Model spice mayonnaise, containing 0.5 wt% paprika and cinnamon microparticles content, was formulated in compliance with Brazilian regulations for spices, seasonings, and sauce formulations. Droplet size distribution, optical microscopy and fluorescence microscopy analyses were conducted on the microparticles, model spice mayonnaise, and standard mayonnaise both before and after in vitro gastric and intestinal digestion. Following digestion, all samples demonstrated droplet aggregation and coalescence. Remarkably, dispersed particles (37.40 ± 2.58%) and model spice mayonnaise (17.76 ± 0.07%) showed the highest release rate of free fatty acids (FFAs), indicating efficient lipid digestion. The study found that using mayonnaise as a delivery system significantly increased bioaccessibility (22.7%). This suggests that particles in an aqueous medium have low solubility, while the high lipid composition of mayonnaise facilitates the delivery of active compounds from carotenoids present in paprika and cinnamon oleoresin after digestion.

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OBJECTIVE: The aim of this work was to characterize Lippia graveolens oleoresins, obtained by Supercritical Fluid Extraction (SFE), from crops collected at different locations in Mexico. The antimicrobial effect of oleoresins was tested in reference strains and clinical isolates of susceptible and multidrug-resistant (MDR) strains of Enterococcus faecalis and Staphylococcus aureus. SIGNIFICANCE: The increasing of MDR strains is becoming a global public health problem that has led to the search for new treatments, and essential oils have resurged as a source of compounds with bactericidal functions. Oregano essential oil has attracted attention recently, however, this oil is mainly obtained by hydro-distillation (uses large amounts of water) or solvents extraction (potential contaminant). SFE has gained popularity as it represents an environmentally friendly technology. METHODS: L. graveolens oleoresins were obtained by SFE, total phenol contents were quantified by Folin-Ciocalteu method, the identification of compounds and thymol and carvacrol quantification was carried out by GC-MS. The antimicrobial activity was tested by minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC). RESULTS: SFE showed higher yields compared with the hydro-distillation process. L. graveolens grown in different Mexican locations showed differences in oleoresin composition and a slightly different antimicrobial capacity against clinical isolates. CONCLUSIONS: It was demonstrated that SFE is an efficient technology for extracting L. graveolens oleoresins. Additionally, the solvent-free extraction method and the observed antimicrobial effect increase the applications of these oleoresins in fields, such as cosmetics, food industry, medicine, amongst others.

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Abstract Background: Coccidiosis is the infectious disease with the greatest economic impact in poultry production. Additionally, chemotherapeutic growth promoters are being substituted for safer alternative strategies. Objective: To evaluate the effect of feeding oleoresins from chili pepper (Capsicum annuum) and turmeric (Curcuma longa L.) on the performance, survival rate, and the Productive Efficiency Index of broilers from 1 to 21d challenged by Eimeria sp. Methods: A total of 700 male 1-day-old chicks (Cobb 500) challenged with Eimeria sp, were assigned to a completely randomized design with four treatments: (1) negative control diet, without anticoccidial agent or growth promoters; (2) control diet+0.05% salinomycin; (3) negative control diet+100g/ton; and (4) negative control diet +140g/ton of test product (Curcuma longa L. plus Capsicum annuum oleoresins). Results: Body weight, weight gain, feed conversion and Productive Efficiency Index did not differ between broilers fed anticoccidial chemotherapeutics and oleoresins. In addition, there was no difference in feed intake and survival rate between dietary treatments. Conclusion: Broilers supplemented with chili pepper and turmeric oleoresins from 1 to 21d present similar body weight, weight gain, feed conversion, and Productive Efficiency Index compared to broilers supplemented with chemotherapeutic anticoccidials without affecting feed intake or survival rate.

Resumen Antecedentes: El impacto económico generado por la coccidiosis en el sector avícola es el mayor en relación con otras enfermedades. Adicionalmente, los promotores de crecimiento quimioterapéuticos se han venido reemplazando por estrategias alternativas. Objetivo: Evaluar el efecto de oleorresinas de pimiento (Capsicum annuum) y cúrcuma (Curcuma longa L.) sobre el desempeño zootécnico, tasa de supervivencia y el Índice de Eficiencia Productiva en pollos de engorde de 1 a 21 dias desafiados con Eimeria sp. Métodos: Se utilizaron 700 pollos machos (Cobb500) de 1 día de edad, distribuidos en un diseño completamente al azar con cuatro tratamientos: (1) dieta control negativo sin agentes anticoccidianos ni promotores de crecimiento; (2) dieta control+0,05% de salinomicina; (3) dieta control negativa+100g/ton; y (4) dieta control negativa +140g/ton del producto a evaluar (oleorresina de Curcuma longa L. y Capsicum annuum). Resultados: Se obtuvieron resultados similares repecto a peso corporal, ganancia de peso, conversión alimenticia e Índice de Eficiencia Productiva en los tratamientos que contenían anticoccidiano quimioterapéutico y los que contenian oleorresinas. Además, no se observaron diferencias en el consumo de alimento ni en la tasa de supervivencia entre los tratamientos dietarios. Conclusión: Los pollos de engorde suplementados entre 1 y 21 d con oleorresinas de pimiento y cúrcuma presentan similar peso corporal, ganancia de peso, conversión alimenticia e Índice de Eficiencia Productiva en comparación con los suplementados con anticoccidianos quimioterapéuticos, sin afectar el consumo de alimento ni la viabilidad.

Resumo Antecedentes: O impacto econômico da coccidiose é o maior quando comparado a outras doenças na produção avícola. Além disso, promotores de crescimento quimioterápicos tem sido substituídos por estratégias alternativas. Objetivo: Avaliar o efeito das oleoresinas da pimenta Chilli (Capsicum annuum) e açafrão-da-terra (Curcuma longa L.) no desempenho zootécnico, taxa de sobrevivência e Índice de Eficiência Produtiva de frangos de corte de 1 a 21d desafiados por Eimeria sp Métodos: Foram utilizados 700 pintos de 1d, machos (Cobb500) distribuídos em delineamento inteiramente casualizado, em quatro tratamentos: (1) dieta controle negativo, sem agente anticoccidiano ou promotores de crescimento; (2) dieta controle+0,05% de salinomicina; (3) dieta controle negativa+100g/ton; e (4)+140g/ton de produto teste (oleoresina de Curcuma longa L. mais Capsicum annuum) e desafiados por Eimeria sp. Resultados: Houve resultados similares para peso, ganho de peso, conversão alimentar e Índice de Eficiência Produtiva entre frangos alimentados com dietas contendo anticocidiano quimioterápico e dietas contendo oleoresinas. Além disso, não houve diferença para consumo de ração e a taxa de sobrevivência entre os tratamentos dietéticos. Conclusão: Frangos de corte alimentados com dietas suplementadas com oleorresinas de pimenta chili e açafrão-da-terra apresentaram resultados similares para peso, ganho de peso, conversão alimentar e Índice de Eficiência Produtiva que frangos de corte alimentados com dietas suplementadas com anticoccidianos quimioterápicos de 1 a 21d, sem afetar o consumo de ração e a taxa de sobrevivência dos animais.

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AIM: This paper reports on the antimycobacterial activity of the oleoresins and extracts obtained from Copaifera spp. MATERIALS & METHODS: The minimum inhibitory concentration (MIC) and fractional inhibitory concentration index techniques helped to evaluate the effect of these oleoresins and extracts against six strains of mycobacteria that cause tuberculosis. RESULTS & CONCLUSION: Among the assayed oleoresins and plant extracts, the Copaifera langsdorffii, Copaifera duckei, Copaifera reticulata and Copaifera trapezifolia oleoresins provided the lowest MIC values against some of the tested strains. The combination of Copaifera spp. samples with isoniazid did not evidence any synergistic action. Some Copaifera spp. oleoresins may represent a future source for the discovery of new antimycobacterial drugs due to their low MIC values.

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Two analytical methods were developed in this study for direct and fast chemical investigation of authentic Copaifera oleoresins (COR) and commercial products. Polydimethylsiloxane microfiber coupled to gas chromatography-mass spectrometry (HS-SPME-GC/MS) showed the best results for oleoresin qualitative analysis, setting the following extraction conditions: equilibrium time of 15 min, extraction time of 30 min, extraction temperature at 60 °C and constant stirring of 400 rpm. Sesquiterpenes α-copaene, ß-elemene, ß-caryophyllene and trans-α-bergamotene were found in all investigated samples. Quantitative analysis by gas chromatography coupled with flame ionization detector (GC-FID) measured the content of the four sesquiterpenes in all samples. Qualitative and quantitative results showed important differences between COR of distinct species and commercial products. Data regarding the volatile composition of C. oblongifolia and C. trapezifolia oleoresins were first presented in this study and two new analytical methods were reported for direct and fast qualitative and quantitative analysis of COR.

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Copaifera (Leguminoseae) species produce a commercially interesting oleoresin that displays several biological activities, including antimicrobial and anti-inflammatory properties. Labdane-type diterpenes are the main chemical constituents of these oleoresins, and copalic acid is the only compound that has been detected in all Copaifera oleoresins. In this study, we investigate some aspects of the gas-phase fragmentation reactions involved in the formation of the product ions from the deprotonated compounds (-)-ent-copalic acid (1), (-)-ent-3ß-hydroxy-copalic acid (2), (-)-ent-3ß-acetoxy-copalic acid (3), and (-)-ent-agathic acid (4) by electrospray ionization tandem mass spectrometry (ESI-MS/MS) and multiple stage mass spectrometry (MSn ). Our results reveal that the product ion with m/z 99 is common to all the analyzed compounds, whereas the product ion with m/z 217 is diagnostic for compounds 2 and 3. Moreover, only compound 4 undergoes CO2 (44 u) and acetic acid (60 u) elimination from the precursor ion. Thermochemical data obtained by computational chemistry at the B3LYP/6-31G(d) level of theory support the proposed ion structures. These data helped us to identify these compounds in a crude commercial Copaifera langsdorffii oleoresin by selective multiple reaction monitoring (MRM). Finally, a precursor ion scan (PIS) strategy aided screening of labdane-type acid diterpenes other than 1 to 4 in the same Copaifera oleoresin sample and led us to propose the structures of 8,17-dihydro-ent-agathic acid (5) and 3-keto-ent-copalic acid (6), which have not been previously reported in Copaifera oleoresins.

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This study focused on the development of gelatin-based films with incorporation of microcrystalline cellulose as reinforcement material. Clove (Syzygium aromaticum), nutmeg (Myristica fragrans), and black pepper (Piper nigrum) oleoresins containing antimicrobial compounds of natural origin were incorporated into the films. The mechanical, thermal, optical, and structural properties, as well as color, seal strength and permeability to water vapor, light, and oil of the films were determined. Adding oleoresins to the gelatin matrix increased the elongation of the material and significantly diminished its permeability to water vapor and oil. Evaluation of the potential use of films containing different oleoresins as bread packaging material was influenced by the film properties. The biocomposite film containing oleoresin from black pepper was the most effective packaging material for maintaining bread's quality characteristics.

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Medicated wound dressings are important barriers to avoid contamination and, when they contain antimicrobial additives, can be used as treatment for infected wounds. There are several types of polysaccharide materials that serve as matrices for medicated wound dressings, among them, sodium alginate. For the preparation of the films studied in this paper, sodium alginate was employed in combination with essential oils/oleoresins (EO/OL) of six peppers that are commonly used in cooking. The EO/OL were incorporated at three different concentrations (low, intermediate and high). Most of the films prepared had better dispersion of the EO/OL at the intermediate concentration. All films studied in this research were dissolved in water at different rates. The antibacterial activity of the prepared films showed significant results against Escherichia coli, Staphylococcus aureus and Bacillus cereus, and demonstrated that the films studied may be a new alternative for medicated wound dressings.(AU)

Os curativos medicamentosos são importantes barreiras para se evitar contaminação e ainda, quando contém aditivos antimicrobianos, servem como tratamento para ferimentos infectados. Existem vários tipos de materiais polissacarídicos que servem como matrizes para curativos medicamentosos, dentre eles, destaca-se o alginato de sódio. Para a preparação dos filmes estudados neste trabalho, utilizou-se alginato de sódio e incorporou-se óleos essenciais/oleoresinas (OE/OL) de seis pimentas utilizadas na culinária, em três diferentes concentrações. A maioria dos filmes preparados apresentou melhor dispersão dos OE/OL na concentração intermediária destes. Todos os filmes estudados neste trabalho apresentam solubilidade em água, em uma certa extensão. A atividade antibacteriana dos filmes preparados mostra resultados significantes contra Escherichia coli, Staphylococcus aureus e Bacillus Cereus, mostrando que os filmes estudados podem ser uma nova alternativa como curativos medicamentos.(AU)

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ABSTRACT: Medicated wound dressings are important barriers to avoid contamination and, when they contain antimicrobial additives, can be used as treatment for infected wounds. There are several types of polysaccharide materials that serve as matrices for medicated wound dressings, among them, sodium alginate. For the preparation of the films studied in this paper, sodium alginate was employed in combination with essential oils/oleoresins (EO/OL) of six peppers that are commonly used in cooking. The EO/OL were incorporated at three different concentrations (low, intermediate and high). Most of the films prepared had better dispersion of the EO/OL at the intermediate concentration. All films studied in this research were dissolved in water at different rates. The antibacterial activity of the prepared films showed significant results against Escherichia coli, Staphylococcus aureus and Bacillus cereus, and demonstrated that the films studied may be a new alternative for medicated wound dressings.

RESUMO: Os curativos medicamentosos são importantes barreiras para se evitar contaminação e ainda, quando contém aditivos antimicrobianos, servem como tratamento para ferimentos infectados. Existem vários tipos de materiais polissacarídicos que servem como matrizes para curativos medicamentosos, dentre eles, destaca-se o alginato de sódio. Para a preparação dos filmes estudados neste trabalho, utilizou-se alginato de sódio e incorporou-se óleos essenciais/oleoresinas (OE/OL) de seis pimentas utilizadas na culinária, em três diferentes concentrações. A maioria dos filmes preparados apresentou melhor dispersão dos OE/OL na concentração intermediária destes. Todos os filmes estudados neste trabalho apresentam solubilidade em água, em uma certa extensão. A atividade antibacteriana dos filmes preparados mostra resultados significantes contra Escherichia coli, Staphylococcus aureus e Bacillus Cereus, mostrando que os filmes estudados podem ser uma nova alternativa como curativos medicamentos.

RESUMO

Medicated wound dressings are important barriers to avoid contamination and, when they contain antimicrobial additives, can be used as treatment for infected wounds. There are several types of polysaccharide materials that serve as matrices for medicated wound dressings, among them, sodium alginate. For the preparation of the films studied in this paper, sodium alginate was employed in combination with essential oils/oleoresins (EO/OL) of six peppers that are commonly used in cooking. The EO/OL were incorporated at three different concentrations (low, intermediate and high). Most of the films prepared had better dispersion of the EO/OL at the intermediate concentration. All films studied in this research were dissolved in water at different rates. The antibacterial activity of the prepared films showed significant results against Escherichia coli, Staphylococcus aureus and Bacillus cereus, and demonstrated that the films studied may be a new alternative for medicated wound dressings.

Os curativos medicamentosos são importantes barreiras para se evitar contaminação e ainda, quando contém aditivos antimicrobianos, servem como tratamento para ferimentos infectados. Existem vários tipos de materiais polissacarídicos que servem como matrizes para curativos medicamentosos, dentre eles, destaca-se o alginato de sódio. Para a preparação dos filmes estudados neste trabalho, utilizou-se alginato de sódio e incorporou-se óleos essenciais/oleoresinas (OE/OL) de seis pimentas utilizadas na culinária, em três diferentes concentrações. A maioria dos filmes preparados apresentou melhor dispersão dos OE/OL na concentração intermediária destes. Todos os filmes estudados neste trabalho apresentam solubilidade em água, em uma certa extensão. A atividade antibacteriana dos filmes preparados mostra resultados significantes contra Escherichia coli, Staphylococcus aureus e Bacillus Cereus, mostrando que os filmes estudados podem ser uma nova alternativa como curativos medicamentos.

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The effects of topical copaiba oil extract and topical corticosteroid were assessed on oral wound healing in an in vivo model using 96 male Wistar rats. Traumatic ulcers were caused in the dorsum of the tongue using a 3-mm punch tool. The animals were divided into: Control; Corticosteroid; Placebo and Copaiba oil Group. The animals received two daily applications of the products. The control group received only daily handling. Six rats in each group were euthanized at days 3, 5, 10 and 14. The animals were monitored daily to determine wound status. The weigh was assessed at day 0 and euthanasia day. The percentage of repair was calculated, and histopathological aspects were analyzed. The Kruskal-Wallis test was used to compare the results between groups and times of evaluation. Closing time was assessed through the log-rank test. The corticosteroid group lost more weight at days 10 and 14 than the control group (p < 0.05). Moreover, the healing time of corticosteroid group was longer than the control group (p = 0.007). No differences were observed between the copaiba oil group and the control group. We concluded that topical copaiba oil, in spite of being safe, did not accelerate the process of oral wound healing. Copyright © 2017 John Wiley & Sons, Ltd.

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Essential oils are the most important compounds produced during secondary metabolism in aromatic plants. Essential oils are volatile, have characteristic odor and are used as defensive agents by plants. In pepper, it is possible to say that essential oils are the flavor fingerprint of each species. In the present article, eight species of pepper were studied in order to extract their essential oils and oleoresins, test their antibacterial and antifungal activities and also to identify the compounds present in the most bioactive samples. Results demonstrated that two essential oils [Pimenta dioica (L.) Merr. and Schinus terebinthifolius] and three oleoresins (Schinus terebinthifolius and Piper nigrum white and black) recorded significant antimicrobial activity. These active essential oils and oleoresins are interesting for use in biotechnological processes employed in food, pharmaceutical and other industries.(AU)

Os óleos essenciais são os compostos mais importantes produzidos durante o metabolismo secundário de plantas aromáticas. No caso das pimentas, é possível afirmar que os óleos essenciais são a impressão digital do sabor de cada espécie. No presente artigo, oito espécies de pimenta foram estudadas a fim de extrair seus óleos essenciais e oleoresinas, testar a sua atividade antibacteriana e antifúngica, bem como, identificar os compostos presentes nas amostras mais ativas. Os resultados obtidos mostram que dois óleos essenciais (Pimenta dioica e Schinus terebinthifolius) e três oleoresinas (Schinus terebinthifolius e Piper nigrum branco e preto) apresentaram atividade antimicrobiana significativa. Esses óleos essenciais e oleoresinas bioativos mostram-se interessantes para a utilização em processos biotecnológicos empregados na indústria alimentar, farmacêutica e outras indústrias.(AU)

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RESUMO

Essential oils are the most important compounds produced during secondary metabolism in aromatic plants. Essential oils are volatile, have characteristic odor and are used as defensive agents by plants. In pepper, it is possible to say that essential oils are the flavor fingerprint of each species. In the present article, eight species of pepper were studied in order to extract their essential oils and oleoresins, test their antibacterial and antifungal activities and also to identify the compounds present in the most bioactive samples. Results demonstrated that two essential oils [Pimenta dioica (L.) Merr. and Schinus terebinthifolius] and three oleoresins (Schinus terebinthifolius and Piper nigrum white and black) recorded significant antimicrobial activity. These active essential oils and oleoresins are interesting for use in biotechnological processes employed in food, pharmaceutical and other industries.

Os óleos essenciais são os compostos mais importantes produzidos durante o metabolismo secundário de plantas aromáticas. No caso das pimentas, é possível afirmar que os óleos essenciais são a impressão digital do sabor de cada espécie. No presente artigo, oito espécies de pimenta foram estudadas a fim de extrair seus óleos essenciais e oleoresinas, testar a sua atividade antibacteriana e antifúngica, bem como, identificar os compostos presentes nas amostras mais ativas. Os resultados obtidos mostram que dois óleos essenciais (Pimenta dioica e Schinus terebinthifolius) e três oleoresinas (Schinus terebinthifolius e Piper nigrum branco e preto) apresentaram atividade antimicrobiana significativa. Esses óleos essenciais e oleoresinas bioativos mostram-se interessantes para a utilização em processos biotecnológicos empregados na indústria alimentar, farmacêutica e outras indústrias.

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ABSTRACT: Essential oils are the most important compounds produced during secondary metabolism in aromatic plants. Essential oils are volatile, have characteristic odor and are used as defensive agents by plants. In pepper, it is possible to say that essential oils are the flavor fingerprint of each species. In the present article, eight species of pepper were studied in order to extract their essential oils and oleoresins, test their antibacterial and antifungal activities and also to identify the compounds present in the most bioactive samples. Results demonstrated that two essential oils [Pimenta dioica (L.) Merr. and Schinus terebinthifolius] and three oleoresins (Schinus terebinthifolius and Piper nigrum white and black) recorded significant antimicrobial activity. These active essential oils and oleoresins are interesting for use in biotechnological processes employed in food, pharmaceutical and other industries.

RESUMO: Os óleos essenciais são os compostos mais importantes produzidos durante o metabolismo secundário de plantas aromáticas. No caso das pimentas, é possível afirmar que os óleos essenciais são a impressão digital do sabor de cada espécie. No presente artigo, oito espécies de pimenta foram estudadas a fim de extrair seus óleos essenciais e oleoresinas, testar a sua atividade antibacteriana e antifúngica, bem como, identificar os compostos presentes nas amostras mais ativas. Os resultados obtidos mostram que dois óleos essenciais (Pimenta dioica e Schinus terebinthifolius) e três oleoresinas (Schinus terebinthifolius e Piper nigrum branco e preto) apresentaram atividade antimicrobiana significativa. Esses óleos essenciais e oleoresinas bioativos mostram-se interessantes para a utilização em processos biotecnológicos empregados na indústria alimentar, farmacêutica e outras indústrias.

RESUMO

ABSTRACT: Essential oils are the most important compounds produced during secondary metabolism in aromatic plants. Essential oils are volatile, have characteristic odor and are used as defensive agents by plants. In pepper, it is possible to say that essential oils are the “flavor fingerprint” of each species. In the present article, eight species of pepper were studied in order to extract their essential oils and oleoresins, test their antibacterial and antifungal activities and also to identify the compounds present in the most bioactive samples. Results demonstrated that two essential oils [Pimenta dioica (L.) Merr. and Schinus terebinthifolius] and three oleoresins (Schinus terebinthifolius and Piper nigrum white and black) recorded significant antimicrobial activity. These active essential oils and oleoresins are interesting for use in biotechnological processes employed in food, pharmaceutical and other industries.

RESUMO: Os óleos essenciais são os compostos mais importantes produzidos durante o metabolismo secundário de plantas aromáticas. No caso das pimentas, é possível afirmar que os óleos essenciais são a “impressão digital do sabor” de cada espécie. No presente artigo, oito espécies de pimenta foram estudadas a fim de extrair seus óleos essenciais e oleoresinas, testar a sua atividade antibacteriana e antifúngica, bem como, identificar os compostos presentes nas amostras mais ativas. Os resultados obtidos mostram que dois óleos essenciais (Pimenta dioica e Schinus terebinthifolius) e três oleoresinas (Schinus terebinthifolius e Piper nigrum branco e preto) apresentaram atividade antimicrobiana significativa. Esses óleos essenciais e oleoresinas bioativos mostram-se interessantes para a utilização em processos biotecnológicos empregados na indústria alimentar, farmacêutica e outras indústrias.

RESUMO

In this article, the in vitro schistosomicidal effects of three Brazilian Copaifera oleoresins (C. duckei, C. langsdorffii, and C. reticulata) are reported. From these botanical sources, the oleoresin of C. duckei (OCd) demonstrated to be the most promising, displaying LC50 values of 75.8, 50.6, and 47.2 µg/ml at 24, 48, and 72 h of incubation, respectively, against adult worms of Schistosoma mansoni, with a selectivity index of 10.26. Therefore, the major compounds from OCd were isolated, and the diterpene, (-)-polyalthic acid (PA), showed to be active (LC50 values of 41.7, 36.2, and 33.4 µg/ml, respectively, at 24, 48, and 72 h of incubation). Moreover, OCd and PA affected the production and development of eggs, and OCd modified the functionality of the tegument of S. mansoni. Possible synergistic and/or additive effects of this balsam were also verified when a mixture of the two of its main compounds (PA and ent-labd-8(17)-en-15,18-dioic acid) in the specific proportion of 3:1 (w/w) was tested. The obtained results indicate that PA should be considered for further investigations against S. mansoni, such as, synergistic (combination with praziquantel (PZQ)) and in vivo studies. It also shows that diterpenes are an important class of natural compounds for the investigation of agents capable of fighting the parasite responsible for human schistosomiasis.

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Copaifera spp oleoresins have been used in folk medicine for centuries; nevertheless, its immunomodulatory action has not been investigated. Thus, the goal of this study was to characterize different oleoresins and to verify their action on human monocytes regarding pro- and anti-inflammatory cytokine production (TNF-α and IL-10, respectively). The chemical composition of Brazilian Copaifera reticulata, Copaifera duckey and Copaifera multijuga oleoresins was analyzed by HPLC-MS. Cell viability was assessed by MTT method after incubation of cells with Copaifera spp. Noncytotoxic concentrations of oleoresins were incubated with human monocytes from healthy donors, and cytokine production was determined by ELISA. HPLC-MS analysis for terpenes allowed the identification of six diterpene acids and one sesquiterpene acid. Oleoresins exerted no cytotoxic effects on human monocytes. All oleoresins had a similar profile: LPS-induced TNF-α production was maintained by oleoresins, while a significant inhibitory action on IL-10 production was seen. Copaifera oleoresins seemed to exert an activator profile on human monocytes without affecting cell viability. Such effect may be due to the presence of either diterpene or sesquiterpene acids; however, further studies are necessary to determine the involvement of such compounds in Copaifera immunomodulatory effects.

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