A 90-day subchronic toxicity study of Myrrh in F344 rats

Mitsumoto, Tatsuya; Ishii, Yuji; Namiki, Moeka; Nakamura, Kenji; Takasu, Shinji; Ogawa, Kumiko

doi:10.1016/j.yrtph.2021.105076

Cited by 2 publications

(2 citation statements)

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“…Many studies had reported that the use of Myrrh essential oil or powder could cause hepatorenal toxicities, allergic reactions, gastrointestinal reactions and other toxic effects. [2][3][4][5][6][7][8] According to traditional Chinese medicines (TCMs) theory, processing Myrrh can reduce toxicity and increase efficiency. The processing method of Myrrh has a long history and a variety of excipients such as vinegar, wine and so on.…”

Section: Introductionmentioning

confidence: 99%

“…With the extensive application of Myrrh, it is often accompanied by obvious toxicity, arousing the public attention. Many studies had reported that the use of Myrrh essential oil or powder could cause hepatorenal toxicities, allergic reactions, gastrointestinal reactions and other toxic effects [2–8] . According to traditional Chinese medicines (TCMs) theory, processing Myrrh can reduce toxicity and increase efficiency.…”

Section: Introductionmentioning

confidence: 99%

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Chemometrics‐based Chemical Analysis of Myrrh and Its Vinegar‐processed Products by UPLC‐MS/MS

Wang,

Li,

Rao

et al. 2024

Chemistry & Biodiversity

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Myrrh is widely used in clinical practice but accompanied by obvious toxicity. According to traditional Chinese medicines theory, processing with vinegar can effectively reduce its toxicity. However, the detoxification processing technology of Myrrh and the corresponding mechanism have been unclear. The objective of this study is to systematically analyze the variation in chemical composition of raw Myrrh and its processed products using UPLC‐Q‐TOF‐MS/MS coupled with chemometrics. A total of 75 compounds including 56 sesquiterpenoids, 2 diterpenoids, 15 triterpenoids and 2 other types were identified. Raw Myrrh and its processed products were divided into two major groups, and 14 chemical markers were selected out by principal component analysis and partial least square discriminant analysis. Additionally, the exact content of 5 representative chemical markers was determined to be significantly reduced after vinegar‐processing by UPLC‐QQQ‐MS/MS. Moreover, multivariate statistical analysis and the quantitative results comprehensively indicated that the optimized processing method was processing at a ratio of 200:5 (Myrrh:vinegar). This research provides not only a reliable foundation for the study of Myrrh, but also a scientific reference for clinical use of this herb.

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