Abstract
Purpose: To investigate the analgesic properties of fruit extracts of Vitis vinifera (grape) and Punica granatum (pomegranate) in Albino mal mice. Methods: The analgesic activity of fruit extracts of V. vinifera and P. granatum were examined in vivo using thermal stimulus assays (i.e., tail immersion and hot plate) and acetic acid-induced writhing test using acetylsalicylic acid (0.1 g/kg, per os) as standard. The extracts were administered orally in doses of 1.0, 2.0 and 3.0 g/kg. Results: In acetic acid writhes test, both fruit extract pretreatments (1.0, 2.0 and 3.0 g/kg, per os) significantly decreased the number of writhes ( p < 0.0001) in a dose-dependent manner compared to control. The Index of Pain Inhibition (IPI) values following V. vinifera extract treatments were 36.52 % (1.0 g/kg), 66.67 % (2.0 g/kg) and 89.71 % (3.0 g/kg) which were significantly different from those for P. granatum extracts (45.39 %, 1.0 g/kg), 70.93 %, 2.0 g/kg) and 86.88 %, 3.0 g/kg) at equivalent doses of 2.0 and 3.0 g/kg of the extracts The fruit extracts of both species increased the reaction latency time. In tail-immersion assay, only the fruit extract of P. granatum significantly increased the response to heat stimulus at doses of 2.0 g/kg ( p < 0.05). Conclusion: The hydroalcohol fruit extracts of P. granatum and V. vinifera have potential analgesic effects. Further studies are needed to determine the active component responsible for this effect. Keywords: Vitis vinifera , Punica granatum , Analgesic activity, Tail immersion test, Hot plate test, mouse writhings inhibition assay
Highlights
Most drugs currently used for the management of pain and inflammatory conditions are either NSAIDs or opiates [1]
The current study aims to investigate the possible protective role of alcoholic fruits extracts of V. vinifera and P. granatum against thermal and chemically induced pain
In the hot plate assay, both groups of mice treated with V. vinifera extract and P. granatum extract showed significant increase in reaction time when compared with the control group
Summary
Most drugs currently used for the management of pain and inflammatory conditions are either NSAIDs or opiates [1]. The peripheral analgesic effect of the extracts was evaluated by chemical-induced writhing test [32,33,34], while the involvement of central mechanisms was studied using the hot-plate and tail-immersion tests as previously reported [31] These latter assays are known to activate supra spinal and spinal nociceptive pathways, respectively [35]. Animals were pretreated with fruits extracts (1.0, 2.0 and 3.0 g/kg per os, single dose) reconstituted in distilled water, and acetylsalicylic acid (standard drug, 0.1 g/kg, per os) They were allowed to adapt for 60 min before intraperitoneal (i.p) injection of acetic acid aqueous solution. A 2-tailed p value less than 0.05 was considered to be significant
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