Anti-inflammatory properties of the carotenoids and polyphenols of pumpkin (Cucurbita moschata Duchesne)

Abstract

The purpose of this study was to investigate the anti-inflammatory activities of carotenoids and polyphenols extracts of pumpkin (Cucurbita moschata Duchesne). The evaluation was conducted using in vitro (BSA: bovine serum albumin and HRBC: Human Red Blood Cell membrane stabilization) and in vivo (Carrageenan-Induced Inflammation) tests. Pumpkin extracts obtained with organic solvents exhibited a good denaturation inhibition with 66 and 53% in the presence of 1000 μg/mL of carotenoids and polyphenols, respectively. In the HRBC membrane stabilization test, carotenoids had a better protection effect than polyphenols (66.17% vs 53.88%). In the in vivo test, polyphenol and carotenoid extracts were able to suppress the carrageenan-induced increases in paw thickness; carotenoids exerted a higher inhibition than the standard diclofenac. Both natural compounds decreased also C-Reactive Protein (CRP) production and lymphocytes, granulocytes and mid-sized cells. The histopathological study showed an accumulation of infiltrated inflammatory cells after the injection of carrageenan, but this inflammatory response was reduced in the pumpkin-treated animals. Pumpkin carotenoids and polyphenols reduced the neutrophils in the inflamed tissues. These findings suggest that polyphenols and carotenoids of pumpkins repre-sent good candidates as anti-inflammatory drugs.