Somchit, Muhammad Nazrul and Mohamed, Nor Azura and Ahmad, Zuraini and Zakaria, Zainul Amiruddin and Shamsuddin, Lokman and Omar Fauzee, Mohd Sofian and Abdul Kadir, Arifah (2014) Anti-inflammatory and anti-pyretic properties of spirulina platensis and spirulina lonar: a comparative study. Pakistan journal of pharmaceutical sciences, 27 (5). pp. 1277-1280. ISSN 0255-7088

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Abstract

Spirulina spp. is a blue-green algae belongs to the family of Oscillatoriaceae, which having diverse biological activity. The aim of this current study was to evaluate and compare the anti-pyretic and anti-inflammatory activity of Spirulina platensis/SP and Spirulina lonar/SL extracts. In the anti-pyretic study, the ability to reduce the rectal temperature of rats induced pyrexia with 2g/kg Brewer’s Yeast (BY) was performed. Rats were dosed either 2 or 4 mg/kg SP or SL. Rectal temperature was taken every hour for 8 hours. Results shown that there were significant dosedependent (p<0.05) reduction of both treatments. However, SP treatment revealed faster reduction in rectal temperature. For anti inflammatory activity, the reduction in the volume of paw edema induced by Prostaglandin E2 (100 IU/rat intraplantar) was measured. Rats were dosed orally with 2 or 4 mg/kg SP or SL. The paw edema was measured every 30 minutes for 4 hours using plethysmometer. Results had shown a significant dose dependent reduction in diameter of paw edema (p<0.05). The finding suggests that SP and SL extracts have anti-pyretic and anti inflammatory properties. However, SP was found to be more effective than SL as anti-pyretic and anti-inflammatory agent.

Item Type:	Article
Uncontrolled Keywords:	Spirulina platensis; Spirulina lonar; anti-pyretic; Brewer’s Yeast; anti-inflammation; Prostaglandin E2
Subjects:	L Education > L Education (General)
Divisions:	School of Education & Modern Languages
Depositing User:	Mrs. Norazmilah Yaakub
Date Deposited:	28 Aug 2019 01:12
Last Modified:	28 Aug 2019 01:12
URI:	https://repo.uum.edu.my/id/eprint/26313

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