Anti-inflammatory and Antioxidant Activity of Cucumis sativus and Citrus macroptera Herbal Formulation: An In-Vitro Study.
| Autor: | Amani T; Oral Medicine and Radiology, Saveetha Dental College and Hospitals, Saveetha Institute of Medical and Technical Sciences, Saveetha University, Chennai, IND., Surenthar M; Oral Medicine and Radiology, Saveetha Dental College and Hospitals, Saveetha Institute of Medical and Technical Sciences, Saveetha University, Chennai, IND., Shanmugam R; Pharmacology, Saveetha Dental College and Hospitals, Saveetha Institute of Medical and Technical Sciences, Saveetha University, Chennai, IND. |
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| Jazyk: | angličtina |
| Zdroj: | Cureus [Cureus] 2024 Jan 07; Vol. 16 (1), pp. e51818. Date of Electronic Publication: 2024 Jan 07 (Print Publication: 2024). |
| DOI: | 10.7759/cureus.51818 |
| Abstrakt: | Background The interest in natural remedies is increasing rapidly as they can serve as alternatives to synthetic drugs and reduce their potential side effects. Current research is focused on examining the antioxidant and anti-inflammatory characteristics of a combination of Cucumis sativus and C itrus macroptera extract in an in-vitro context. The combination of citrus, cucumber, and glycerol extract could serve as an effective alternative to synthetic antioxidants and anti-inflammatory drugs and lower the side effects of the available synthetic drugs. This extract can be used to treat potentially malignant oral disorders like oral leukoplakia, oral submucous fibrosis, and oral lichen planus, which are attributed to its antioxidant properties. Aim To evaluate the anti-inflammatory and antioxidant activity of formulation of C. sativus , C. macroptera , and glycerol extract. Materials and methods The cucumber and citrus fruits were separated, cleaned, and dried. The cucumber was then peeled, its seeds cleaned, and the pulp cut into pieces. Using a laboratory mortar and pestle, a 5 ml extract was prepared. The citrus fruit was cut in half, its seeds were removed, and a 5 ml extract was prepared from their pulp only. These two extracts were combined to form a 10 ml extract solution with 8 ml of glycerol. The extracts were combined, shaken for 24 hours, filtered, and stored at 4°C. Assays like the 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging assay, Hydrogen Peroxide (H2O2) assay, Bovine serum albumin (BSA) assay, and Egg albumin (EA) denaturation assay were performed to assess their anti-inflammatory and antioxidant properties. Results The antioxidant and anti-inflammatory properties of the extract showed comparable activity (percentage of inhibition: 76% in BSA and EA assays; 90% in DPPH and H2O2 assays) to that of the standard values (percentage of inhibition: 78% in BSA and EA assays; 92% in DPPH and H2O2 assays) at concentrations 30, 40, and 50 µl in the BSA assay, EA assay, DPPH, and H2O2 assay. The maximum concentration at which the antioxidant and anti-inflammatory effects were appreciable was 50 µl in all assays. Conclusion This study concluded that the combination of cucumber, citrus, and glycerol extract could serve as an effective alternative to synthetic antioxidants and anti-inflammatory drugs currently available. These extracts can provide a promising solution in the field of drug development for treating lesions caused by free radicals and oxidative stress in the oral cavity. Competing Interests: The authors have declared that no competing interests exist. (Copyright © 2024, Amani et al.) |
| Databáze: | MEDLINE |
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