Evaluation of Analgesic and Antioxidant Potency of Various Extracts of Cinnamomum iners Bark

International Journal of Pharmacology (Impact Factor: 0.71). 03/2012; 8(3). DOI: 10.3923/ijp.2012.198.203


The multiple traditional uses with fewer scientific investigations about C. iners bark made imperative to further exploit this plant for the evaluation of its therapeutic value. Analgesic and antioxidant activities of ethanolic, aqueous and alkaloid extracts prepared from C. iners bark was studied using both in vivo and spectrometric experimental models. Results of hot plate and tail flick studies show that all the screened extracts are devoid of central analgesic activity. However, promising findings regarding the peripheral analgesic and anti-inflammatory activity was revealed from the formalin induced pain method with alkaloid extract possessing significant activity followed by ethanolic and aqueous extract. Moreover, the results of total phenolic content and antioxidant activity was also confirmed the presence of higher amount polyphenolic content in ethanolic extract with significant antioxidant activity. The observed peripheral analgesic activity by ethanolic and aqueous extract might be due to the presence of higher amount polyphenolic present in them. Results of this study also supported the traditional use of this plant in the treatment of pain. Hence, it was concluded from the study that C. iners bark extract can be utilized as new source of peripheral analgesic in the treatment of pain.

Download full-text


Available from: Annegowda H V, Oct 07, 2015
24 Reads
  • Source
    [Show abstract] [Hide abstract]
    ABSTRACT: Objective: To ascertain analgesic, antibacterial and central nervous system (CNS) depressant activities of ethyl acetate, dichloromethane and carbon tetrachloride fractions of methanol extract of Albizia procera (A. procera) leaves. Methods: Leaves extracts of A. procera were tested for analgesic activity by acetic acid induced and formalin test method in mice. The in vitro antibacterial activity was performed by agar well diffusion method. CNS depressant activity was evaluated by hole cross and open field tests. Results: All the extracts at 200 mg/kg exhibited significant (P<0.01) analgesic activity in acetic acid induced and formalin tests method in mice. Analgesic activity of the ethyl acetate fraction was almost same like as standard drug indomethacin in acetic acid induced method. The CNS depressant activity of the extracts at 500 mg/kg was comparable to the positive control diazepam as determined by hole cross and open field test method. The extracts exhibited moderate antimicrobial activity against all the tested microorganisms (Staphylococcus aureus, Bacillus cereus, Pseudomonas aeruginosa, Esherichia coli, Shigella soneii, Shigella boydii) at concentration of 0.8 mg/disc. The measured diameter of zone of inhibition for the extracts was within the range of 7 to 12 mm which was less than the standard kanamycin (16-24 mm). Conclusions: It is concluded that all the extracts possess potential analgesic and CNS depressants activity. This study also showed that different fractions of methanol extract could be potential sources of new antimicrobial agents.
    Asian Pacific Journal of Tropical Biomedicine 04/2014; 4(4):279-84. DOI:10.12980/APJTB.4.2014C348
  • [Show abstract] [Hide abstract]
    ABSTRACT: Antioxidant activities and physicochemical properties of tteokbokki rice cakes containing different amounts of cinnamon powder were evaluated. The pH and the L values (chromaticity) decreased, and the moisture content and the a (red) value increased with an increasing cinnamon concentration. The b (yellow) value increased at 1% (w/w) cinnamon powder. The hardness and chewiness increased with an increase in the cinnamon powder content, while the adhesiveness and cohesiveness decreased. The antioxidant effects, total polyphenol content, and DPPH and ABTS radical scavenging activities all increased with an increased cinnamon concentration. Cinnamon can promote expansion of tteokbokki markets, and rice consumption.
    Food science and biotechnology 04/2014; 23(2):425-430. DOI:10.1007/s10068-014-0058-8 · 0.65 Impact Factor