Potential anti-inflammatory effect of Leea macrophylla Roxb. leaves: A wild edible plant

作者：Dewanjee Saikat^*; Dua Tarun K; Sahu Ranabir

来源：Food and Chemical Toxicology, 2013, 59: 514-520.

DOI：10.1016/j.fct.2013.06.038

• Anti-inflammatory
• Analgesic
• Leen macrophylla
• Methanol extract

Leea macrophylla (Leeaceae) is a wild edible plant with ethomedicinal importance as anti-inflammatory agent. However, no systematic studies on its anti-inflammatory activity and mechanisms have been reported. Present study was undertaken to evaluate anti-inflammatory activity of methanol extract of L macrophylla leaves. Phytochemical investigation revealed presence of sterols, triterpenoids and ascorbic acid in extract. Methanol extract inhibited lipopolysaccharide stimulated production of inflammatory mediators viz. prostaglandin E2, tumor necrotic factor-alpha, interleukin-6 and interleukin-1 beta in vitro in mouse peritoneal macrophages. Additionally, the in vivo anti-inflammatory activity of this extract was evaluated by using carrageenan induced paw edema and cotton pellet granuloma assays in experimental rats. Oral administration of extract (100 and 200 mg/kg) exhibited dose dependant inhibition of carrageenan induced inflammation (p %26lt; 0.05) and the reduction of the granuloma tissue formation (p %26lt; 0.05-0.01). The extract (100 and 200 mg/kg, orally) exhibited significant central and peripheral analgesic activity in hot-plate test (p %26lt; 0.01) and acetic acid induced writhing test (p %26lt; 0.05-0.01) respectively in experimental mice. Treatment with extract (100 and 200 mg/kg, orally) significantly reduced the yeast provoked elevated body temperature (p %26lt; 0.05-0.01) in experimental rats. These results confirmed the traditional anti-inflammatory indication of L macrophylla leaves.

• 出版日期2013-9