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Antioxidants have protective capacity, and can be used combinedly with other substances. Both, ascorbic acid (AA) and phytol (PHY) have many important biological activities, including antioxidant, anti-inflammatory, and organ protective activity. Recently, PHY has been found to exert an anti-pyretic effect in a mouse model. This study aims to evaluate the combined effects of AA and/or PHY with paracetamol (PARA) in Brewer’s yeast-induced fever mice model. AA (125 mg/kg) and/or PHY (200 mg/kg) were orally co-treated with the PARA (100 mg/kg, p.o.) in Brewer’s yeast-induced fever Swiss mice. Data were analyzed by using GraphPadPrism software (version: 6.0), considering p < 0.05 at 95% confidence interval, and using one-way analysis of variance (ANOVA) through time, followed by Dunnett’s post hoc multiple comparison test. PARA alone and with PHY and/or AA significantly (p < 0.05) reduced rectal temperature at 1st h of observation. PHY reduced rectal temperature at 2nd h, then maintained basal temperature over the observation period (4 h). AA showed an insignificant anti-pyretic effect in experimental animals. However, in combination groups, AA (i.e., with PHY or PARA) did not found to interfere the PHY and PARA mediated reduction of rectal temperature in the animals. Furthermore, AA when co-treated with the PARA + PHY, it caused a slight hypothermic temperature at 1st h, which was then started to restablish from 2nd to 3rd h, and normalized at 4th h. Taken together, AA did not interfere anti-pyretic effects of PARA and PHY, suggesting its possible use as a combination substance.

Ascorbic acid interaction with phytol: a modulatory effects on the anti-pyretic activity of paracetamol in Swiss albino mice