IN-VIVO ANTI-INFLAMATORY AND ANALGESIC ACTIVITY OF ETHANOLIC EXTRACT OF CANTHIUM PERVIFLORUM

Vinjavarapu L. Anusha*, Dr. B. Thangabalan, A. Vyshnavi, B. Venkata Lakshmi, Sk. Raquieb, E. Vinay Rakshan Kumar, M. Pawan Kumar

This study investigates the potential anti-inflammatory properties of the ethanolic extract of Canthium parviflorum. Ayurvedic medicine has long recognized the benefits of Canthium Parviflorum, a valuable shrub and woody herb. Phytochemical studies have identified various biochemical substances in Canthium parviflorum plant extracts, including flavonoids, glycosides, alkaloids, saponins and terpinoids. The aim of our work is to evaluate the anti- inflammatory effect of Canthium parviflorum in vitro using the protein denaturation method, because terpenoids and flavonoids have an important effect on inflammation. Inflammation and rheumatoid arthritis have been linked to protein denaturation. C. dicoccum whole plant ethanol extract in doses of 250 mg/kg*g p.o. and 500 mg/kg*g p.o. was tested in several models for its anti-inflammatory properties against conventional diclofenac at a dose of 25 mg/kg*g p.o.