Effect of polyphenols isolated from baccharis incarum against hialuronidase activity

Abstract

Baccharis incarum, widely distributed in America, is used popularly like anti-inflammatory, protective agent against live, prostate and stomach diseases, burns, skin wounds and ulcers, and alleviates gout and arthritic pain. The aim of the present work was to evaluate the inhibiting capacity of the alcoholic extract of aerial parts of B. incarum and seven compounds isolated from it, on the activity of the hialuronidasa, enzyme involved in chronic inflammatory processes like rheumatoid arthritis. Hyaluronidase activity was assayed by estimating the amount of N-acetylglucosamine released from the hialuronato potassium sustrate. The results expressed as percentage of residual activity were compared with those obtained with commercial anti-inflammatory drugs and antioxidant phenolic compounds The extract of B. incarum showed an inhibitory effect dose dependent on the enzyme, with a percentage of residual activity of 43% with 300 µg of phenolic compounds. Of the seven pure compounds investigated chlorogenic acid showed inhibitory effect on the enzyme activity (8% of residual activity with 300 µg). The effect was higher than the observed for the crude extract, and the positive controls (indomethacin and quercetin). The obtained results would validate the popular use of B. incarum like anti-inflammatory.