Oleanolic acid, a pentacyclic triterpene attenuates capsaicin-induced nociception in mice: Possible mechanisms

patens leaves (50–200 mg/kg) were evaluated using thermal-induced nociception (hot plate) and the chemical-induced nociceptive tests (acid acetic and formalin). In the acute

These results corroborate with study from the same species using the croton oil-induced and arachidonic acid-induced ear edema in mice ( Pietrovski et al., 2008 ), that also observed

Roles of capsaicin-sensitive sensory nerves, endougenous nitric oxide, sulfhydryls, and prostaglandins in gastroprotection by mormodin Ic, an oleanolic acid

This study investigated the antinociceptive effects of PA on orofacial nociception in Swiss male mice using tests of formalin-, capsaicin-, and glutamate-induced

In this study, we aimed to evaluate the gastroprotective effects of Dize through the Ang-(1–7)/Mas receptor axis in gastric lesions induced by ethanol and acetic acid in

obtained as an isomeric mixture from the resin of Protium heptaphyllum exerts pronounced antinociceptive effect in capsaicin models of acute pain and visceral nociception in

The literature shows different pentacyclic triterpenes, such as erythrodiol, uvaol, oleanolic acid, maslinic acid, ursolic acid, lanthanum-A with antioxidant activity by DPPH

In experiments of nociception induced by acetic acid, formalin and capsaicin in mice, the HE Mv evidenced an antinociceptive effect, being active against both inlammatory