Quinino

Quinino, or quinine in English, is a natural alkaloid derived from the bark of Cinchona trees, particularly Cinchona officinalis and Cinchona calisaya. It is a bitter, crystalline compound that belongs to the quinoline family of alkaloids. Quinine exists as a chiral molecule and forms part of the natural chemical complex produced by Cinchona species; it is the most well-known member of this group.

Historically, quinine was isolated in 1820 by French chemists Pierre Joseph Pelletier and Joseph Bienaimé Caventou from cinchona bark. It became a foundational treatment for malaria, guiding medical practice well into the 20th century. Today, quinine remains part of malaria therapy in some regions, typically used in combination regimens or in specific indications where other antimalarials are less suitable. Its role in first-line malaria treatment has diminished due to the spread of drug resistance.

In addition to its medicinal use, quinine has long been employed as a bitter flavoring agent in beverages, most notably tonic water, where it contributes a distinctive taste. In small doses, quinine has also been used to address nocturnal leg cramps, though safety concerns and regulatory restrictions have limited or discouraged this use in many countries.

Safety and regulation: quinine can cause cinchonism, a syndrome including tinnitus, headaches, dizziness, and nausea. Higher doses may lead to hypoglycemia, cardiac effects, or hypersensitivity reactions. It can interact with other drugs and is contraindicated in certain conditions, such as some metabolic and cardiovascular disorders and, in some contexts, pregnancy. Because of safety concerns and evolving resistance patterns, quinine is generally prescribed under medical supervision and is increasingly restricted to specific indications.