ANTI-INFLAMMATORY AND ANTIOXIDANT EFFECT OF ALLIUM SCORODOPRASUM L. ETHANOLIC EXTRACT (ASE) IN MICE

Abstract

The antioxidant and anti-inflammatory properties of Allium species plants have been reported in studies. However, no study was found showing the antioxidant and anti-inflammatory properties of Allium scorodoprasum L. ethanolic extract (ASE) in the experimental carrageenan (Carr) induced paw edema mice model. This study aimed to investigate the antioxidant and anti-inflammatory effects of ASE in Carr-induced paw edema mice model. The polyphenolic compounds of ASE were analyzed with HPLC. A total of 30 male Balb/C mice were randomly divided into Control, Carr, Carr + Diclofenac Sodium, Carr + ASE200, Carr + ASE400, and Carr + ASE600 groups (n=5/group). The mice paw edema was induced by 0.05 ml subplantar injection of 1% Carr. Different groups of mice with Carr-induced paw edema were administered by oral gavage with 10 mg/kg Diclofenac Sodium and 200, 400, and 600 mg/kg ASE, respectively. Orally administered ASE at 400 and 600 mg/kg significantly decreased paw swelling, and serum levels of TNF-α, IL-1β, IL-6, AST, ALT, and ALP. ASE also decreased MDA levels and total oxidant status (TOS) but increased total antioxidant status (TAS) in the liver. In addition, ASE decreased paw and liver histopathologic values and neutrophil counts in paw tissues. The results of this study showed that ASE has an anti-inflammatory and antioxidant effect through strong polyphenolic compounds