This specie is cultivated in subtropical or warm temperate regions. In countries like Colombia and New Zealand, it is a commercial crop for export. In Brazil, it is found mainly in house gardens or in small crops.

Tamarillo types are distinguished according to their fruit skin colors: solid deep-purple, blood-red, orange or yellow, or red-and-yellow, and may have faint dark, longitudinal stripes. The ripe fruit is ovoid in shape and smooth-skinned. It has a length of 4–10 cm, a diameter of 3–5 cm, see more and contains many small seeds; it elicits a slightly sour and astringent taste with a delicate and characteristic aroma and is generally consumed fresh or used in various culinary preparations such as salads, sauces, soups, jellies, ice creams, juices and liqueurs (Morton, 1987). The exotic fruit is low in fat and calories and has high nutritional value providing significant amounts of micronutrients such as vitamins, minerals and bioactive components such as anthocyanins, carotenoids and

flavonoids (Osorio et al., 2012). The levels of vitamins B6, C and E and the levels of trace elements such as iron, magnesium, copper and potassium present in one tamarillo fruit may supply over 5% of the RDI (recommended daily intake) of these nutrients (Lister, Morrison, Kerkhofs, & Wright, 2005). In folk medicine, the leaves and fruits of tamarillo are used in the treatment of sore throat, inflamed tonsils and gums (Bohs, 1989). However, there are no studies TAM Receptor inhibitor seeking to identify the components of tamarillo responsible for these apparent anti-inflammatory and analgesic actions. With respect to the content of carbohydrates, the fruits of tamarillo contain low levels of sugars (fructose, glucose and sucrose) compared to other SPTLC1 tropical fruits and they contain approximately 3% of fiber (Boyes & Strubi, 1997). However, there are no reports in the literature concerning the structure

of the polysaccharides present in this tropical exotic fruit. In this context, we describe here the chemical structure and an evaluation of the antinociceptive and anti-inflammatory effects of a galactoarabinoglucuronoxylan polysaccharide isolated from the edible pulp of tamarillo (S. betaceum) fruits. Ripe fruits of S. betaceum, orange type ( Fig. 1A), were collected in the town of Prudentópolis (25°12′17″ S; 50°59′12″ W), State of Paraná (PR), Brazil. A voucher specimen was deposited in the UPCB (Herbarium of the Federal University of Paraná), registration number 72896. Quantification of total lipid was performed by sequential extraction through Soxhlet apparatus, employing chloroform–methanol (1:1) as solvent. Fractions STK-1000R and PF were carboxy-reduced by the carbodiimide method (Taylor & Conrad, 1972), using NaBH4 as the reducing agent, giving products with the –COOH groups of the uronic acid residues reduced to –CH2OH.