Functional potential of cat's cock (Uncaria tomentosa): a review on therapeutic effects

Authors

DOI:

https://doi.org/10.6008/CBPC2236-9600.2022.001.0036

Keywords:

Alkaloids, Bioactivities, Herbal medicine, Extract, Medicinal plant

Abstract

One of the most promising plants in the Amazon region that has been attracting attention in the health area is an Uncaria tomentosa, also known as cat's claw. Concerning the importance of using medicinal plants for a population and that U. tomentosa is a very present plant in the Amazon region. The present study aims to gather the main information about the therapeutic effects of U. tomentosa both in vitro and in vivo. The most important group of secondary metabolites present in U. tomentosa are the alkaloids. These alkaloids are used as markers to analyze species quality. Antioxidant activities of free radical scavenging, as well as against DNA damage and lipid peroxidation, were observed in U. tomentosa extracts. Recently, antiplatelet effects, as well as an effect of inhibiting the production of tumor necrosis factor and the ability to elevate the expression of interleukin 1 beta (IL-1ß) dependent on lipopolysaccharide, were found. U. tomentosa has bioactivities that make it an important medicinal plant due to its functional properties. The easy access to U. tomentosa is another point that should be highlighted, considering that it is a widely distributed plant in Brazil, thus making it a possible plant for use with herbal medicine. The present study presents a broad vision around the subject portrayed, opening doors for new discoveries and extolling the properties already reported in the literature.

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Author Biographies

Nathelle Rosa Ribeiro, Faculdade Integrada Carajás

Possui ensino-medio-segundo-graupela E. E. E. M. Profª Deuzuita Pereira de Queiroz(2016).

Jessica Silva Ribeiro, Faculdade Integrada Carajás

Possui ensino-medio-segundo-graupela Faculdades Integradas Carajás(2010).

Jânio Sousa Santos, Faculdade Integrada Carajás

Possui graduação em Tecnologia de Alimento pela Universidade do Estado do Pará (2014), mestrado em Ciência e Tecnologia de Alimentos pela Universidade Estadual de Ponta Grossa (2016) e doutorado em CIÊNCIA E TECNOLOGIA DE ALIMENTOS pela Universidade Estadual de Ponta Grossa (2020). Tem experiência na área de Ciência e Tecnologia de Alimentos, com ênfase em Ciência e Tecnologia de Alimentos, atuando principalmente nos seguintes temas: compostos fenolicos, phenolic compounds, antioxidantes, flavonoids e qualidade. 

Published

2021-09-28

Issue

Section

Ciência e Tecnologia de Alimentos Aplicada à Saúde