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Antinociceptive activity of natural honey in thermal‐nociception models in mice
Author(s) -
Azim M. Kamran,
Perveen Humera,
Mesaik M. Ahmed,
Simjee Shabana U.
Publication year - 2007
Publication title -
phytotherapy research
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.019
H-Index - 129
eISSN - 1099-1573
pISSN - 0951-418X
DOI - 10.1002/ptr.2049
Subject(s) - nociception , fructose , sucrose , chemistry , acacia , pharmacology , traditional medicine , medicine , food science , biology , botany , biochemistry , receptor
Several honey samples of Pakistani origin have been analysed for their effect on nociception. Among the tested samples, Acacia honey showed most effective dose‐dependent antinociceptive activity which was significantly different from the untreated group in tail‐flick and paw‐withdrawal tests ( p < 0.01 and p < 0.003), respectively. The antinociceptive activity of honey reached a maximum at 60 min post‐treatment and then gradually decreased, whereas the activity of indomethacin was persistent at 120 min post‐treatment. The absence of antinociceptive activity in simulated honey (which contained fructose, glucose, maltose and sucrose representing the major constituents of honey) indicated that the active principle(s) might be present in minor constituents of honey. Copyright © 2006 John Wiley & Sons, Ltd.