ANTI-INFLAMMATORY ACTIVITY OF VITIS VINIFERA IN WISTAR RATS

Muhammad Aslam; Nuzhat Sultana; Hammad Ahmed

doi:10.71146/kjmr804

Authors

Muhammad Aslam Department of Pharmacology, Faculty of Pharmacy, University of Sindh, Jamshoro 76080, Pakistan. Author
Nuzhat Sultana Department of Pharmacology, Faculty of Pharmacy, University of Karachi, Karachi 75270, Pakistan. Author
Hammad Ahmed Department of Pharmacology, Faculty of Pharmacy and Pharmaceutical Sciences, Ziauddin University, Karachi 75600, Pakistan. Author

DOI:

https://doi.org/10.71146/kjmr804

Keywords:

Anti-inflammatory activity, Vitis vinifera, Formaldehyde, Plethysmometer

Abstract

Background: It is true that many traditional herbal remedies have lost ground to contemporary medications, yet some have caught the interest of contemporary researchers and practitioners. Although modern medicine has undoubtedly advanced significantly, practitioners still use herbal remedies. The use of Vitis vinifera in traditional medicine has been supported by a number of scientific investigations. This study was conducted to determine the significance of Vitis vinifera in inflammation in Wistar rats.

Material and method: Wistar rats were selected to study the anti-inflammatory activity of the plant. Formaldehyde induced paw edema and formalin induced arthritis were used to assess the activity. the readings were noted on a Plethysmometer (UGO Basile).

Result: The results of the analysis reveal that Vitis vinifera possess significant anti-inflammatory activity in rodents. when compared with the saline-treated group. the paw volume (oedema) was significantly decreased in treated groups when compared with the saline-treated group.

Conclusion: The findings of our investigation clearly indicate that the juice possesses significant anti-inflammatory potential. This observed effect may be attributed to the rich phytochemical composition of the fruit. Vitis vinifera is known to contain a wide range of bioactive constituents, including proanthocyanidins, anthocyanins, flavonoids, phenolic acids, and other polyphenolic compounds, which are potent antioxidants.

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