Preparation of oregano, coffee and black cumin aqueous formulation and its anti inflammatory activity

Abstract

Background: Origanum vulgare (referred to as Spanish thyme and wild marjoram),is a member of the plant family Lamiaceae. Oregano contains potent components which contributes towards the cardiovascular and nervous systems, relieves symptoms of inflammation, and modulates blood sugar and lipids. Coffee which contains polyphenols attributes to a number of pharmacological activities that include antioxidant, antiinflammatory, immunomodulatory, anti-microbial, anti-cancer, cardioprotective and neuroprotective effects. Nigella sativa, black caraway is also called kalonji or nigella, and more common in the Far East, Mideast, Bangladesh, India and Africa. Nigella sativa contains active ingredients, in particular, thymoquinone, the main active constituent known for anti-inflammatory effect. Aim: To evaluate the antiinflammatory effect of oregano, coffee and black cumin formulation. Materials and methods: This study includes the usage of about 1g of oregano, coffee and black cumin extracts mixed with 100 mL of distilled water and boiled for 15 minutes, filtered and again concentrated till 10mL.The antiinflammatory activity of this formulation is assessed by using Bovine Serum Albumin assay. Results: The anti-inflammatory activity of oregano, coffee and black cumin aqueous formulation shows about 65% of inhibition when compared with standard.