Abstract
Context. Pleurotus ostreatus (P.o) is a culinary mushroom which is commonly called as “oyster mushroom” belonging to the Basidiomycetous fungi of the order Agaricales and family Pleurotaceae. Objectives The present study investigates the anti-inflammatory potential of P.o) is a culinary mushroom which is commonly called as “oyster mushroom” belonging to the Basidiomycetous fungi of the order Agaricales and family Pleurotaceae. Materials and Methods. Anti-inflammatory activity was evaluated using suspensions of freeze-dried and powdered (SFDP) P.o) is a culinary mushroom which is commonly called as “oyster mushroom” belonging to the Basidiomycetous fungi of the order Agaricales and family Pleurotaceae. P.o) is a culinary mushroom which is commonly called as “oyster mushroom” belonging to the Basidiomycetous fungi of the order Agaricales and family Pleurotaceae. P.o) is a culinary mushroom which is commonly called as “oyster mushroom” belonging to the Basidiomycetous fungi of the order Agaricales and family Pleurotaceae. in vivo and in vitro assays. Results At doses of 500–1000 mg/kg, the SFDP of P.o) is a culinary mushroom which is commonly called as “oyster mushroom” belonging to the Basidiomycetous fungi of the order Agaricales and family Pleurotaceae. P.o) is a culinary mushroom which is commonly called as “oyster mushroom” belonging to the Basidiomycetous fungi of the order Agaricales and family Pleurotaceae. P.o) is a culinary mushroom which is commonly called as “oyster mushroom” belonging to the Basidiomycetous fungi of the order Agaricales and family Pleurotaceae. P.o) is a culinary mushroom which is commonly called as “oyster mushroom” belonging to the Basidiomycetous fungi of the order Agaricales and family Pleurotaceae. in vitro assays. P < 0.05). Dose-dependent inhibition of NO production was seen with in vitro assays. P.o) is a culinary mushroom which is commonly called as “oyster mushroom” belonging to the Basidiomycetous fungi of the order Agaricales and family Pleurotaceae. r = 0.95; P < 0.05). Dose-dependent inhibition of NO production was seen with Discussion and Conclusion. The promising activity of culinary mushroom P.o against inflammation suggests its potential application as a functional food during inflammatory conditions.P.o) is a culinary mushroom which is commonly called as “oyster mushroom” belonging to the Basidiomycetous fungi of the order Agaricales and family Pleurotaceae.
Highlights
Inflammation is a protective response to tissue injury which usually subsides after healing occurs [1]
Treatment with suspensions of freeze-dried and powdered (SFDP) P.o at doses of 500 mg/kg and 1000 mg/kg showed significant (P < 0.05) inhibition of paw oedema in diabetic rats when compared to the diabetic control group. e acetone extract (AE) of P.o (500 mg/kg) showed significant (P < 0.01) inhibition of paw oedema in diabetic rats after 1–5 hours. e anti-inflammatory effect exerted by the SFDP P.o at doses of 500 mg/kg and 1000 mg/kg and AE of P.o was comparable to indomethacin (P > 0.05). e SFDP P.o at doses of 500 mg/kg and 1000 mg/kg showed maximum inhibition of oedema of 70% whereas the AE of P.o showed maximum inhibition of oedema of 86% (P < 0.01)
Inhibition of carrageenan-induced inflammation has played a pivotal role in the development of Nonsteroidal anti-inflammatory drugs (NSAIDs) and COX inhibitors [28]. e inflammatory response of carrageenan-induced paw oedema
Summary
Inflammation is a protective response to tissue injury which usually subsides after healing occurs [1]. During the process of inflammation, proinflammatory cells (macrophages and monocytes) release proinflammatory mediators, such as tumour necrosis factor-α (TNF-α), cytokines (interleukin (IL)-1 and IL-2), prostaglandin E2, and nitric oxide (NO) [2]. Increased expression and activity of cyclooxygenase (COX)-2 and inducible nitric oxide synthase (iNOS) play an important role in the inflammatory process [3]. In such cases, the defense reactions may cause tissue injury where anti-inflammatory drugs may be needed to overcome the inflammatory process. Nonsteroidal anti-inflammatory drugs (NSAIDs) which are COX-2 inhibitors are known to cause serious gastrointestinal disturbances including
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