Phytochemical Analysis, Safety Profile, Analgesic, and Anti-inflammatory Effect of Ethanol Extract of Allium fistulosum L.

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The study was conducted to evaluate the phytochemical, safety profile, analgesic, and anti-inflammatory effects of A. fistulosum. Fifty mice were divided into 5 groups randomly to determine the analgesic activity by using the tail-flick method and hot plate method respectively. Normal saline 5 ml/kg was given to group 1 orally whereas A. fistulosum was administered orally to groups 2, 3, and 4 at a dose of 200, 400, and 600 mg/kg respectively. Aspirin 300 mg/kg was given orally as a standard drug to a group of 5 animals. Acetic acid-induced writhing test were carried out in mice to evaluate peripheral analgesic activity. Animals were divided into 5 groups. Group1 act as a control group. Group 2 received Diclofenac Sodium whereas group 3, 4 and 5 received 200mg/kg, 400mg/kg and 600mg/kg of ethanol extract of A.fistulosum respectively. An anti-inflammatory effect was carried out on 50 rats. 1% carrageenan was used to induce edema in the paw. Group 1 acted as a control group whereas the other three groups received A. fistulosum at a dose of 200, 400, and, 600 mg/kg. The fifth group was given the standard drug Ibuprofen. The phytochemical evaluation was performed to reveal the constituents present in the ethanol extract of A. fistulosum. The screening demonstrates that pharmacologically active components such as flavonoids, carbohydrates, amino acids, glycosides, phenols, and tannins were present. The increase in latency period has been seen in all three groups of animals receiving A. fistulosum which shows an analgesic effect. The paw thickness of animals treated with ethanol extract at all three doses was also found to be significantly reduced. The safety profile of A. fistulosum was accessed by Lorke’s method which was found safe at the treated dose. In conclusion, the study shows the analgesic and anti-inflammatory effects of Ethanol extract of A. fistulosum, which was predominantly attributable to the presence of phytochemical compounds like flavonoids.