The effect of Capparis spinosa extract on some immunological and physiological variables of mice

Abstract

Background The pungent taste and numerous health advantages of the caper plant are not to be overlooked. Thanks to its high vitamin content—including B12, niacin, vitamin K, vitamin A, vitamin E, and fiber—it finds widespread usage as both a culinary seasoning and a medicinal herb. Methodology The Soxhlet device was the most efficient and effective way to isolate the plant's active organic ingredient crude. I ground the plant into a powder using a blender. Then, I added 250 mL of ethanol and added 95% after extraction. I extracted the plant within 24 hours and concentrated the mixture using a rotary evaporator. Finally, I frozen it at -20 ° until I needed it. The mice were housed in sanitary cages that met their nutritional, thermal, and ventilation needs. The experiment did not begin until the mice had been allowed to acclimate for one week without treatment. Result The results presented here appear to be descriptive statistics for a number of physiological characteristics measured in mice treated with varying concentrations of Capparis spinosa extract (control, 10%, and 20%). Haemoglobin (Hb), packed cell volume (PCV), red blood cell count (RBC), white blood cell count (WBC), and the total count for each therapy group are the variables that are being considered. In order to compare the control group with the groups treated with varying doses of Capparis spinosa extract, this data sheds light on the central tendency and variability of physiological variables under different treatments. The results showed an increase in some blood variables compared to the control. There is also an increase in the number of white blood cells, which enhances the increase in the first line of defense against pathogenic organisms.