Volume 9, Number 1, March 2019
|Number of page(s)||8|
|Published online||22 February 2019|
In vitro antioxidant and antinociceptive properties of Porphyra vietnamensis
Amity Institute of Pharmacy, Amity University Haryana, Gurgaon - 122413, India
2 Amity Institute of Pharmacy, Amity Institute of Pharmacy, Amity University Madhya Pradesh, Maharajpura, Gwalior (MP)-474005
3 Amity Institute of Pharmacy, Amity University, Noida, Uttar Pradesh - 201313, India
* Corresponding author. Amity Institute of Pharmacy, Amity University Haryana, Gurgaon-122413, India. E-mail address: email@example.com (S. Bhatia).
Accepted: 30 December 2018
Background: Current investigation explores the anti-oxidant and antinociceptive potential of edible seaweed namely Porphyra vietnamensis.
Methods: Radical scavenging and antinociceptive potential of ethanolic (EE), aqueous (AE), acetone (ACE) and chloroform (CE) fractions were determined using various models and assays. Writhing, formalin, hot plate, acetic acid induce response models were performed to determine antinociceptive activity whereas different assays have been used to determine antioxidant potential.
Results: Among the various fractions, ACE showed maximum biological activity. In DPPH assay half maximal inhibitory concentration (IC50) was found to be 0.470 ug/ml (DPPH assay), 0.381 jug/m/ (H2O2 assay), 0.470 ug/ml (super oxide assay), 0.591ug/ml (lipid peroxidation) and 0.430 ug/ml (nitric oxide assay). However, comparatively the TPC was more in EE (977.0 mg GAE/gm DW).
Conclusion: It was concluded that acetone fraction of Porphyra showed marked antinociceptive and antioxidant activities, however pharmacological and chemical investigations are required to identify principle compounds responsible for activities and characterize their respective mechanism(s) for respective actions.
Key words: Porphyra / Antioxidant / Antinociceptive / Extract / Red alga / Analgesic
© Author(s) 2019. This article is published with open access by China Medical University
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