A Study On Assessment Of In-Vitro Anti-Inflammatory Activity Of Garlic (Allium sativum) Extract Using Albumin Denaturation Method

Abstract

The most widely used medications in the world today to treat inflammatory conditions are non- steroidal anti-inflammatory drugs (NSAIDs). However, long-term use of NSAIDs leads to side effects like gastrointestinal irritation. Therefore, there is a renewed interest in finding new anti- inflammatory drugs and medicines from natural sources. Thus, present study was conducted with the main purpose of assessment of in-vitro anti-inflammatory activity of Garlic (Allium sativum) extract using albumin denaturation method. Results revealed that there was dose dependent inhibition (%) was observed in standard as well as ethanolic Garlic (Allium sativum) extract. Furthermore, the inhibition (%) of ethanolic Garlic (Allium sativum) extract at the concentration of 750 µg/mL was comparable with that of standard drug i.e., Aspirin. While, at the concentration of 1000 µg/mL inhibition (%) of ethanolic Garlic (Allium sativum) extract was better than that of standard drug i.e., Aspirin. The major phytochemicals present in ethanolic Garlic (Allium sativum) extract were found to be alkaloids, flavonoids, glycosides, saponins, steroids, phenolic compounds, tannins and terpenoids. In conclusion, results of our study clearly demonstrated that ethanolic Garlic (Allium sativum) extract possess anti- inflammatory activity. Thus, it could be recommended that ethanolic Garlic (Allium sativum) extract could be employed for the management of inflammatory conditions and could be considered for development of natural anti-inflammatory drugs.