Dr. Salman Ahmed
Analgesic and anti-inflammatory potential of four varieties of bell pepper (capsicum annum l.) in rodents
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The use of Capsicum annum L. for culinary purposes dates back centuries. Its medicinal benefits have also been investigated in the past few days. Analgesic and anti-inflammatory activity in 4 different colored (green, yellow, orange, and red) sweet bell peppers (Capsicum annuum L.) were investigated in 200 and 400 mg/kg doses. Current research is directed at authenticating whether Capsicum can be used as an analgesic and anti-inflammatory, comparing the effects of the most used analgesic aspirin. The effects of ethanol extract of Capsicum annum L. were determined for analgesic activity by acetic acid-induced writhing, tail immersion and hot plate test. Animals were divided into ten groups (n=7): (1) Control (2) CAG 200 (3) CAG 400 (4) CAR 200 (5) CAR 400 (6) CAO 200 (7) CAO 400 (8) CAY 200 (9) CAY 400 (10) Standard. All the extracts given intraperitoneally in rat hind paws of seven animals in each treatment group received 200, 400 mg/kg. Acute toxicity was also determined by increasing the dose to 3000 mg/kg, which showed no evidence of mortality. A statistical calculation was performed using SPSS software to compare the effects of aspirin and Capsicum extract. Positive results were obtained as compared to the control group; the analgesic effect was statistically significant (P˂ 0.05). These observations revealed that the fresh fruit extract of four kinds of Bell pepper at 200 mg/kg and 400 mg/ kg possesses anti-inflammatory and pain-suppressing activities possibly mediated via PG synthesis inhibition.
Article Subject Details
- Health Science
- Neuropharmacology
- Pain
- Pain medicine
- Pharmacognosy
- Pharmacology
- Pharmacology and toxicology
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