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Antioxidant and Anti‐inflammatory Effects of the Methanolic Extract of Potentilla indica Fruits
Author(s) -
Sereno-Villaseñor Luis,
Hernández-García Alejandra,
Torres-Martínez Rafael,
Meléndez-Herrera Esperanza,
Manzo-Avalos Salvador,
Martínez-Flores Héctor Eduardo,
Saavedra-Molina Alfredo,
Salgado-Garciglia Rafael
Publication year - 2020
Publication title -
the faseb journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.709
H-Index - 277
eISSN - 1530-6860
pISSN - 0892-6638
DOI - 10.1096/fasebj.2020.34.s1.07351
Subject(s) - dpph , antioxidant , carrageenan , traditional medicine , anti inflammatory , abts , chemistry , medicine , pharmacology , food science , biochemistry
Potentilla indica (Jacks.) Th. Wolf (Rosaceae) also known as mock strawberry, to which medicinal properties are attributed related to oxidative stress and chronic inflammation. A methanolic extract was obtained from the mature fruits of P. indica , and methanolic and chloroformic fractions of the extract were obtained by liquid‐liquid fractionation. The chloroformic fraction (1 mg/mL) presented the highest antioxidant activity by in vitro methods, 67.90% (TAC), 67.25% (DPPH) and 44.51% (ABTS). The anti‐inflammatory activity was tested using the carrageenan‐induced paw edema model in male Wistar albino rats (400 g). Ibuprofen was used as standard drug at concentration of 25 mg/kg of body weight. The methanolic extract and chloroformic fraction (dissolved in DMSO 5%) were administered topically and orally (by 28 days) at doses of 0.1, 1 and 10 mg/kg of body weight (50 μL). Control animals received an equal volume of vehicle. Edema was induced with 1% carrageenan to all the groups after four hour of treatments, and paw thickness was checked at 1, 2, 3, 4, and 8 h. Topical administration of the chloroformic fraction (1 mg/kg) decreased by 77.7% in paw thickness, and with oral administration decreased by 72% in paw thickness. The chloroformic fraction of methanolic extract of P. indica fruits had a high antioxidant activity and significantly decreased the inflammatory reactions induced by carrageenan. Support or Funding Information Support grant from CIC‐UMSNH (2.10 to RSG).