Anti-Inflammatory and Antioxidant Effect of Various Extracts of Coleus forskohlii Root

Abstract

Currently, medicinal plants are attracting a great deal of interest as sources of chemicals with antioxidant and anti-inflammatory characteristics. Concerning inflammatory processes and oxidative stress, we evaluated the possible therapeutic benefit of several extracts (methanolic, ethanolic, aqueous, and chloroform) of Coleus forskohlii root. This research used the in vitro antioxidant model as DPPH radical scavenging and anti inflammatory action as protein denaturation and HRBC membrane lysis. For this objective, a rather novel strategy based on the measurement of anti-inflammatory and antioxidant characteristics in combination was used. Using in vitro models, the methanolic extract of Coleus forskohlii root has the highest antioxidant and anti-inflammatory activity, followed by ethanol, aqueous, and chloroform extracts. The root of Coleus forskohlii might serve as a promising material for the creation of innovative and safer plant-based anti-inflammatory and antioxidant medicines.