IN VITRO ANTIOXIDANT AND ANTIULCEROGENIC ACTIVITY OF CAYRATIA PEDATA VAR. GLABRA AGAINST EXPERIMENTALLY INDUCED GASTRIC LESIONS IN WISTAR STRAIN ALBINO RATS.
DOI:
https://doi.org/10.22159/ajpcr.2018.v11i1.19986Keywords:
Cayratia pedata var glabra, Radical scavenging, Antioxidant, GastroprotectiveAbstract
Objective: To quantify the phytochemical constituents, scavenging different free radicals and assess the antiulcer property of aerial plant extracts of Cayratia pedata var. glabra.
Methods: Quantitative analysis was performed to confirm and quantify the presence of phenolics, tannin content and total flavonoids in the aerial plant extracts of the study plant. Reducing power assay, 2, 2- diphenyl-1-picryl-hydrazyl (ABTS), ABTS•+ and metal chelating activity were used in this study. To evaluate the anti-ulcerogenic activity of ethanolic extract of C. pedata var. glabra, against indomethacin-induced gastric ulcers in rats.
Results: The results of quantification of phytoconstituents showed that the total phenolic and total flavonoid content were maximum in the ethanolic extract. The results of the antioxidant property of C. pedata var. glabra showed that all the extracts possess a different range of free radical scavenging activities, which is in dose-dependent manner. The ethanolic extract of the study plant produced gastroprotective effect in indomethacin-induced rats showed the decreased level of ulcer index, gastric volume, free acidity, total acidity, total protein and increased level of percentage of protection, and pH were calculated from the effective concentrations of plant sample (400 mg/kg) compared with Omeprazole (10 mg/kg).
Conclusions: It is concluded that, the C. pedata var. glabra contains strong secondary metabolites; natural source of antioxidants and different extracts of this plant possesses good free radical scavenging activity. This present study indicates that ethanolic extract of C. pedata var. glabra has potential antiulcer activity in this tested model. In future, it can be used as a bioactive source of natural antioxidants and are potential natural resources for pharmacology of functional foods.
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