Anti-inflammatory, anti-nociceptive and antipyretic effects of the ethanol extract from root of Piper sarmentosum Roxb.
Keywords
Coimriú
BACKGROUND
Piper sarmentosum Roxb. (Cha Phul) is a plant in the Piperaceae family which the whole plant is used as an expectorant and the leaf as a carminative. Many extracts from the plants in this family show anti-nociceptive, anti-inflammatory and antipyretic activities in various animal models.
OBJECTIVE
To investigate the anti-inflammatory, anti-nociceptive and antipyretic effects of the ethanol extract from P. sarmentosum root.
METHODS
In vivo study.
RESULTS
P. sarmentosum extract significantly inhibited ethyl phenylpropiolate-induced ear edema as well as carrageenan-induced hind paw edema in rats. The extract reduced transudative and granuloma weights of the chronic inflammatory model using the cotton pellet-induced granuloma formation in rats. The extract exerted a pronounced inhibitory activity on the early phase and late phase of the formalin test in mice. In addition, the extract elicited an antipyretic activity on yeast-induced hyperthermia in rats.
CONCLUSIONS
P. sarmentosum extract possessed anti-inflammatory, anti-nociceptive and antipyretic activities.
