Cross Spice Nanoemulsions

This book investigated in an unprecedented way the antioxidant anti-inflammatory and anti-arthritic activities of essential oil (EO) crossed from Syzygium . aromaticum Pimpinella anisum Illicium verum Cinnamomum verum and Pimenta dioica and their respective nanoemulsion . The EO was extracted by hydrodistillation and characterized by GC-MS. The nanoemulsion (O/W) was prepared by low energy phase inversion method. The antioxidant activity was performed by hydroxyl radical decolorization method. For the anti-inflammatory activity the egg albumin protein denaturation method was used. For anti-arthritic activity protein denaturation using BSA with cyclooxygenase was used. GC-MS identified 48 chemical constituents and the majority was (E)-anethole (23.19%). The nanoemulsion showed an IC 50 of 37.60 mg L -1 for antioxidant activity an IC 50 of 20.91 mg L -1 for anti-inflammatory activity and an IC 50 of 48.56 mg L -1 for anti-arthritic activity. It is noteworthy that nanoencapsulated systems may represent alternatives to improve pharmacological properti