Vanillic acid (1) is a
flavoring agent found in edible plants and fruits. It is an oxidized form of
vanillin. Phenolic compounds form a substantial part of plant foods used as
antioxidants with beneficial
biological activities. These compounds have received considerable attention because of their role in preventing human diseases. Especially, 1 presents antibacterial, antimicrobial, and chemopreventive effects. However, the mechanisms by which 1 exerts its anti-inflammatory effects in vivo are incompletely understood. Thus, the effect of 1 was evaluated in murine models of inflammatory
pain. Treatment with 1 inhibited the overt
pain-like behavior induced by
acetic acid,
phenyl-p-benzoquinone, the second phase of the
formalin test, and complete
Freund's adjuvant (CFA). Treatment with 1 also inhibited
carrageenan- and CFA-induced
mechanical hyperalgesia, paw
edema,
myeloperoxidase activity, and N-acetyl-β-D-
glucosaminidase activity. The anti-inflammatory mechanisms of 1 involved the inhibition of oxidative stress, pro-inflammatory
cytokine production, and NFκB activation in the
carrageenan model. The present study demonstrated 1 presents
analgesic and anti-inflammatory effects in a wide range of murine
inflammation models, and its mechanisms of action involves
antioxidant effects and NFκB-related inhibition of pro-inflammatory
cytokine production.