INVITRO ANTI-INFLAMMATORY ACTIVITY OF HYDROMETHANOLIC SEED, FRUIT AND LEAVE EXTRACTS OF CAPSICUM CHINENSE (RED PEPPER)
*A. N. Ukwuani and I. B. Hassan
ABSTRACT
The present investigation was carried out to evaluate the in vitro anti-inflammatory potential of Capsicum chinense. Hydromethanolic extracts of leave, seed, and fruits of Capsicum chinense (Red pepper) was assessed for its in vitro anti-inflammatory activity using heat and hypotonic solution induced membrane stabilization activity and protein denaturation assay at different concentration. Diclofenac sodium was used as standard drugs. The results showed a dose dependent (p<0.05)
RBC membrane stabilization and inhibition of protein denaturation activity. Hydromethanolic leaves extract (400μg/ml) exhibited the highest percent protection of 70.76%, 58.14% and 59.38% against heat and hypotonic solution induced membrane stabilization activity and protein denaturation respectively. From the above study, it was concluded that hydromethanolic seed, fruit and leaves extract of C. chinense has significant membrane stabilization property which was comparable to the standard drug Diclofenac. This study provides invitro anti-inflammatory evidence for the use of this plant in the treatment of inflammatory conditions. However, these effects need to be confirmed using in vivo models.
Keywords: anti-inflammatory, protein denaturation, membrane stabilization.
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