Chemistry of spices: bornyl 4-methoxybenzoate from Ferula ovina (Boiss.) Boiss. (Apiaceae) induces hyperalgesia in mice

• Published in: Food & function 2013-12, Vol.4 (12), p.1751-1758
• Main Authors: Radulović, Niko S, Zlatković, Dragan B, Randjelović, Pavle J, Stojanović, Nikola M, Novaković, Slađana B, Akhlaghi, Hashem
• Format: Article
• Language: English
• Subjects: Animals; Apiaceae; Ferula - adverse effects; Ferula - chemistry; Humans; Hydroxybenzoate Ethers - adverse effects; Hydroxybenzoate Ethers - chemistry; Hyperalgesia - chemically induced; Male; Mice; Mice, Inbred BALB C; Plant Extracts - adverse effects; Plant Extracts - chemistry; Spices - adverse effects; Spices - analysis
• ISSN: 2042-6496; 2042-650X
• DOI: 10.1039/c3fo60319a

Ferula ovina (Boiss.) Boiss. is a traditional Iranian flavoring agent used as an ingredient of spices and condiments. GC-MS analyses of F. ovina aerial parts' essential oil revealed the presence of a number of rare aromatic esters of monoterpenic alcohols. The structures of these esters were corroborated by synthesis, and one of them, bornyl 4-methoxybenzoate, turned out to be a new natural compound. The antinociceptive activities of the oil and the new ester were assessed in mice using several different laboratory models. The oil exerted strong peripheral and moderate central analgesic activities. Surprisingly, mice treated with bornyl 4-methoxybenzoate had an increased sensitivity to the noxious stimulus compared to that of the control group. A dynamic hot plate test was used to demonstrate that bornyl 4-methoxybenzoate induces hyperalgesia and not allodynia. Essential oil constituents impart this spice with both antinociceptive and hyperalgesic potentially flavor-related properties.