Fresh Egg Albumin-induced Inflammation Research Articles

Antinociceptive and anti-inflammatory properties of Gunnera perpensa (Gunneraceae)

Gunnera perpensa, which belongs to the Gunneraceae family, is used in folk medicine to relieve rheumatoid pain, facilitate childbirth and for healing wounds. In this study, the antinociceptive and antiinflammatory properties of this plant extracts were evaluated using the abdominal constriction, hotplate, formalin, hyperalgesia and fresh egg albumin-induced inflammation. The extracts were administered orally at the test doses of 150 and 200 mg/kg prior to the above-mentioned assays. Both extracts produced significant (P < 0.05, P < 0.01) inhibition of thermal nociception induced by hot plate respectively. Chemical nociception induced by intraperitoneal and sub plantar injections of acetic acid and formalin respectively, were significantly (P < 0.05, P < 0.01) reduced by the extracts in a dose independent manner. The extracts also showed significant antihyperalgesia and anti inflammatory properties (P < 0.05, P < 0.01) respectively. Our findings suggest that G. perpensa possesses both antinociceptive and anti inflammatory activity supporting its traditional use for pain management.

Anti-nociceptive and anti-inflammatory effects of methanolic extract of Asparagus pubescens root in rodents

The effect of methanolic extract of Asparagus pubescens was investigated on chemical, thermal-induced pain as well as fresh egg albumin-induced inflammation and pentylenetetrazol (PTZ)-induced convulsion in rodents. The extract dose-dependently (0.25–1.5 g/kg) inhibited acetic acid-induced writhing, formalin-induced pain licking and hot plate-induced pain in mice. The extract significantly inhibited both the fresh egg albumin-induced inflammation in rats as well as PTZ-induced convulsion in mice. These inhibitions were statistically significant ( P<0.02–0.001). It increased the latencies of both clonic and tonic convulsions and delayed their mortalities. Its ability to reduce both neurogenic and non-neurogenic pains may be related to its active constituents such as tannins, saponins, steroid and flavonoids.