Anti-inflammatory, anti-nociceptive and antipyretic effects of the ethanol extract from root of Piper sarmentosum Roxb.

• Main Authors: Sireeratawon S., Vannasir S., Sritiwon S., Ithara A., Jaijo K.
• Format: Journal
• Published: 2017
• Online Access: https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=79952518664&origin=inward; http://cmuir.cmu.ac.th/jspui/handle/6653943832/43186
• Institution: Chiang Mai University

Background: Piper sarmentosum Roxb. (Cha Phul) is a plant in the Piperaceae family which the whole plant is used as an expectorant and the leaf as a carminative. Many extracts from the plants in this family show anti-nociceptive, anti-inflammatory and antipyretic activities in various animal models. Objective: To investigate the anti-inflammatory, anti-nociceptive and antipyretic effects of the ethanol extract from P. sarmentosum root. Material and Method: In vivo study. Results: P. sarmentosum extract significantly inhibited ethyl phenylpropiolate-induced ear edema as well as carrageenaninduced hind paw edema in rats. The extract reduced transudative and granuloma weights of the chronic inflammatory model using the cotton pellet-induced granuloma formation in rats. The extract exerted a pronounced inhibitory activity on the early phase and late phase of the formalin test in mice. In addition, the extract elicited an antipyretic activity on yeast-induced hyperthermia in rats. Conclusion: P. sarmentosum extract possessed anti-inflammatory, anti-nociceptive and antipyretic activities.