Abstract
Herbal plant compounds were used in the inhibition of inflammation from traditional period and its main benefit is the less side effects. The aim of this study is to determine the anti-inflammatory potential of Amherstia nobilis by albumin denaturation method. The leaves of the plant were collected, dried and powdered. The egg albumin, phosphate buffer and different concentrations of the plant extracts were incubated at 37°C for 15 minutes and heated at 70°C for 5 minutes. The rate of inhibition of protein denaturation is calculated. The result verified the anti-inflammatory potential of Amherstia nobilis and its prospective use in alleviating inflammation as a natural remedy.
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