The aim of this study was to evaluate the in vivo activity of the anti-inflammatory and analgesic effects of a suspension of the complex composed of dexamethasone acetate (DMA) with β-cyclodextrin in comparison to a suspension of the pure DMA. Solid complexes prepared by different methods were evaluated in pharmacodynamics and pharmacokinetics studies. The pharmacodynamic effect was investigated although the capacity of the inhibited the inflammation. Models of abdominal constriction, carrageenan-induced paw oedema and formalin induced licking were used. The study of the pharmacodynamic comparison of free DMA and products of β-CD:DMA demonstrated no significant difference in the majority of the tests performed. Plasma concentrations of DMA and DMA:β-CD were assayed by HPLC. A significant (p > 0.05) decrease in the relative bioavailability was obtained with the suspension containing the DMA:β-CD complex as measured by DMA plasma levels. The area under the curve (AUC) of the suspension of DMA was higher than that obtained with the suspension of the complexes. The pharmacokinetic evaluation of dexamethasone carried out on mice in the present study showed that complexed DMA with β-cyclodextrin modifieds some parameters related to the phases of absorption and elimination of this drug.

O alho é um alimento funcional que contém inulina, um polissacarídeo de reserva, que auxilia no controle das bactérias patogênicas e putrefativas existentes no intestino. O presente trabalho teve por objetivo avaliar uma metodologia simples de extração de carboidratos do alho, qualificar e quantificar a composição desse extrato empregando a cromatografia líquida de alta eficiência e a espectroscopia na região do infravermelho utilizando para isso um padrão de inulina. Os bulbos de alho foram submetidos à extração aquosa a quente por 4 horas; posteriormente o líquido resultante foi separado e a ele foram adicionados 300 mL de acetona. O extrato isolado foi avaliado quanto aos seus produtos de hidrólise alcalina e os resultados indicaram a presença de um oligossacarídeo como o observado para a inulina padrão. As principais bandas características dos carboidratos foram visualizadas entre 3600 a 3000 e 1200 a 900 cm-1. A técnica utilizada neste trabalho pode ser utilizada para extração da inulina, pois agrega valor a produtos naturais, gerando alternativas do ponto de vista econômico.

Garlic is a functional food that contains inulin, a reserve polysaccharide, which helps in the control of pathogenic and putrefactive bacterial present in the intestine. The aim of this work was to evaluate a simple method for the extraction of garlic carbohydrates and to qualify and quantify the composition of the extract using high performance liquid chromatography and infrared spectroscopy using the standard inulin. The bulbs of garlic were submitted to a four-hour water extraction and the remaining liquid was separated by centrifugation and added to 300 mL of acetone. The isolated extract was evaluated in relation to its products of alkaline hydrolysis and the results indicate the presence of an oligosaccharide as observed for the standard inulin. The main characteristic bands of carbohydrate were identified in the range of 3600 - 3000 cm-1 and 1200 - 900cm-1. The technique used in this work can be applied for the inulin extraction since it aggregates value to the natural products generating alternatives from the economical point of view.