[Study on antibacterial and anti-inflammatory effects of different processed products of Rosa laevigata root and stem].
Cuvinte cheie
Abstract
OBJECTIVE
To study the anti-inflammatory and antibacterial effects of different processed products of Rosa laevigata root and stem.
METHODS
Different processed products were obtained from Rosa laevigata root and stem by frying with vinegar,salt,honey and black bean juice. Their antibacterial effect was observed on bacteria such as Bacillus subtilis, Staphylococcus aureus and Escherichia coli; The mice auricle swelling method was used in anti-inflammatory experiment by using xylene. The mice cotton granuloma method was used to observe the chronic inflammatory effect.
RESULTS
The antibacterial effects of processed products of Rosa laevigata root were better than that of the stem, especially the honey processed root. All processed products had no obvious effect on mouse auricular swelling. The raw root,salt processed stem, honey processed stem and honey processed root of Rosa laevigata had an inhibitory effect on cotton-pellet inducing mouse granuloma.
CONCLUSIONS
The honey processed root of Rosa laevigata have significant antibacteral effect and anti-inflammatory effect on chronic infammation.
