Filho E.A.S.,University Centro Oeste |
de Carvalho L.A.P.,University Centro Oeste |
Sampaio L.M.M.,Nove de Julho University |
Grecco L.A.C.,Nove de Julho University |
And 3 more authors.
Clinical and Experimental Medical Letters | Year: 2012
Background: There is evidence that consumption of sweet substances produces analgesia in animals and humans. The objective of this study was to determine the effect of sucrose and chocolate intake on capsaicin-induced nociception in experimental models. Material/Methods: A total of 18 rats were equally divided into 3 groups: sucrose, chocolate or water intake/sham (n=6 per group). The animals from the sucrose group received 250 mg of sugar dissolved in 1000 mL of distilled water at an ingestion rate of 0.5 mL of solution every 5 minutes. The same administration was used for the chocolate group, and the sham group received 0.5 ml of tap water. The tail-flick test was used to verify the nociceptive effect induced by capsaicin. Statistical analysis was done by ANOVA and p values <0.05 were considered statistically significant. Results: Analysis between the chocolate and sucrose groups using a paired t-test did not show significant differences (p<0.05). The analysis between sham, chocolate and sucrose groups was not statistically significant (p>0.05). Conclusions: The present study shows that the antinociceptive effect of sucrose in relation to the chocolate group presented higher averages in 4 animals, 2 of which presented statistically significant values. Therefore, these results suggest that sucrose has a better influence on the mechanisms of pain. © Clin Exp Med Lett. Source