Essential Oils from the Genus Piper Promote Antinociception by Modulating TRP Channels and Anti‐Inflammatory Effects in Adult Zebrafish

Abstract

AbstractThe Piper genus, known for its pharmacological potential, comprises 2,263 species primarily found in tropical regions. Despite recent advancements in pain therapies, the demand for more effective and well‐tolerated analgesics and anti‐inflammatories, particularly for chronic pain, remains. This study assessed the effects of essential oils from Piper caldense, Piper mosenii, and Piper mikanianum on nociceptive behavior induced by formalin and capsaicin, as well as their anti‐inflammatory impact induced by carrageenan, using adult zebrafish models. Results indicated non‐toxic essential oils with antinociceptive properties in both neurogenic and inflammatory phases of formalin‐induced nociception through interaction with the TRPA1 receptor. Additionally, P. mosenii essential oil also blocked the nociceptive effect of capsaicin, a TRPV1 receptor agonist. Furthermore, essential oils from P. caldense and P. mikanianum exhibited significant anti‐inflammatory effects by reducing carrageenan‐induced abdominal edema. These findings highlight the pharmacological potential of Piper's essential oils as antinociceptive and anti‐inflammatory agents.