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Anti-Inflammatory Activity of Ethnic Vegetables Osonshak <i>(Spilanthes calva)</i> and Chikipung <i>(Rumex vesicarius)</i> in Animal Model
Institute of Nutrition and Food Science, University of Dhaka, Dhaka, Bangladesh
Institute of Nutrition and Food Science, University of Dhaka, Dhaka, Bangladesh
Department of Pharmaceutical Chemistry, University of Dhaka, Dhaka, Bangladesh
Institute of Nutrition and Food Science, University of Dhaka, Dhaka, Bangladesh
- 1 Institute of Nutrition and Food Science, University of Dhaka, Dhaka, Bangladesh
- 2 Institute of Nutrition and Food Science, University of Dhaka, Dhaka, Bangladesh
- 3 Department of Pharmaceutical Chemistry, University of Dhaka, Dhaka, Bangladesh
- 4 Institute of Nutrition and Food Science, University of Dhaka, Dhaka, Bangladesh
Pharmacology & Pharmacy·Volume 12 (2021)·Pages 85–90·Published 30 April 2021·DOI10.4236/pp.2021.124008
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Abstract
The aqueous leaf extract of ethnic vegetables Osonshak ( Spilanthes calva ), Chikipung ( Rumex vesicarius ) and Kochi ampata ( Mangifera indica ) widely consumed by the ethnic people of Chittagong Hill Tracts was investigated for their anti-inflammatory activity. Carrageenan induced rat paw edema model was employed to test the anti-inflammatory property. The plant extract (500 mg/kg body weight) was given orally to the rats. Diclofenac sodium (50 mg/kg) was used as the positive control. Osonshak and Chikipung showed significant anti-inflammatory activity.
KeywordsOsonshakChikipungLeaf ExtractAntiinflammationRat Model
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