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Authors
Affiliations
1 Post Graduate Department of Biotechnology, Jamal Mohamed College,
Tiruchirappalli-620 020, Tamil Nadu, IN
2 Department of Biochemistry, M.I.E.T. Arts and Science College, Tiruchirappalli-620 007, Tamil Nadu, IN
Source
Research Journal of Pharmacognosy and Phytochemistry, Vol 2, No 6 (2010), Pagination: 451-454
Abstract
In the present study, the ethanolic leaf extract of Azima tetracantha Lam (A. tetracantha) was investigated for antipyretic activity in rats using Brewer’s yeast induced Pyrexia. The leaves of A. tetracantha were collected from Ponnamaravathi and cut into small pieces and shade dried. The dried powdered leaves (100 gm) were extracted in a Soxhlet apparatus by using 95% ethanol. Albino rats weighing (200-250g) were taken for the experiment divided into four groups of six animals each. Group 1 received 3% aqueous suspension of gum Acacia (1 ml/200g) as vehicle orally, group 2 and group 3 received ethanolic leaf extract of A. tetracantha 100 and 200 mg/kg with 3% aqueous suspension of gum Acacia orally and the group 4 served as standard received paracetamol 25 mg/kg with 3% aqueous suspension of gum Acacia orally. The subcutaneous injection of yeast suspension markedly elevated the rectal temperature after 18h of administration. Treatment with A. tetracantha extract at a dose of 100, 200 mg/kg decreased the rectal temperature of the rats in dose dependent manner. This effect was maximal at dose of 200 mg/kg and it caused significant lowering of body temperature (P< 0.01) up to 4 hour after its administration. The antipyretic effect started as early as 1h and the effect was maintained for 4h, after its administration. Both the standard drug paracetamol 25 mg/kg and tested drug A. tetracantha extract were significantly reduced the yeast elevated rectal temperature, at 2nd, 3rd and 4th hour compared to control group.
Keywords
Azima tetracantha, Antipyretic, Brewer's Yeast, Paracetamol,
