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首页> 外文期刊>African Journal of Food, Agriculture, Nutrition and Development >Antipyretic and Antinociceptive properties o the aqueous extract and Saponin from an edible vegetable: Vernonia Amygdalina leaf
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Antipyretic and Antinociceptive properties o the aqueous extract and Saponin from an edible vegetable: Vernonia Amygdalina leaf

机译：来自可食用蔬菜的水提取物和皂苷的解热和镇痛特性：Vernonia Amygdalina叶

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摘要

Vernonia amygdalina is commonly used for food and health purposes. The processing of the leaf for food is usually aimed at removing bitter tasting principles like saponins. This study was designed to determine the antipyretic and antinociceptive properties of the aqueous extract, crude saponin and the chromatographic fraction of the crude saponin from the leaf. In the antipyretic evaluation, anal temperature change in fasted rats with prior induced pyrexia using intra-peritoneal administered 15% w/v Saccharomyces cerevisiae, was measured four hours after dose administration. In the antinociceptive evaluation, 0.6% acetic acid solution administered by intra peritoneal route at a dose of 15 ml/kg was used to induce writhing in the writhing test; hot plate at 55 °C ± 1 to induce thermal pain in the hot plate test; and cold mixture of water and ethylene glycol (1:1) maintained at -10 °C to initiate pain sensation in the cold tail flick tests. Antipyretic data showed significant (P ≤ 0.05) anal temperature decrease for all the test doses compared to the placebo. This was markedly observed with the aqueous extract at 0.55 oC ± 0.03 anal temperature decrease, compared to the 0.29 0C ± 0.01 of the crude saponin, at a similar dose level of 400 mg/kg. At 200 mg/kg dose, the crude saponin induced an anal temperature decrease of 0.14 0C ± 0.02. This was higher than the response obtained with the chromatographic fraction which produced 0.06 0C ± 0.01 anal temperature decrease. Antinociceptive data was significant (P ≤ 0.05) for the crude saponin in the writhing (52.58 % antinociceptic effect) and hot plate tests (14.24 maximum percent analgesia), contrary to observation in the cold tail flick test. Findings showed the antipyretic and non-steroid like antinociceptive property of the crude saponin, which may support the rationale for the use of Vernonia amygdalina leaf to reduce fever and/or pain.
机译：扁桃Vernonia常被用于食品和健康目的。食用叶的加工通常旨在消除苦味成分，如皂苷。这项研究旨在确定水提取物，粗皂苷的解热和镇痛特性，以及从叶中提取的粗皂苷的色谱级分。在解热评价中，在剂量给药后四小时，测量腹膜内给予15％w / v酿酒酵母的禁食大鼠先前诱发发热的肛门温度变化。在抗伤害感受性评估中，通过腹膜内途径以15 ml / kg的剂量施用0.6％的乙酸溶液诱导扭体试验中的扭体。在55°C±1的温度下加热板，以在加热板测试中引起热痛;将水和乙二醇（1：1）的冷混合物保持在-10°C，以在冷甩尾试验中引起疼痛感。解热数据显示，与安慰剂相比，所有测试剂量的肛门温度均显着降低（P≤0.05）。在400 mg / kg的相似剂量水平下，与0.29 0C±0.01的粗皂苷相比，水提取物在肛门温度降低0.55 oC±0.03时可明显观察到这一点。在200 mg / kg剂量下，粗制皂苷的肛门温度降低了0.14 0C±0.02。这高于色谱级分获得的响应，该色谱级分产生了0.06 0C±0.01的肛门温度降低。扭绞（52.58％的止痛效果）和热板试验（14.24的最大镇痛百分比）中的粗皂苷的抗伤害感受性数据显着（P≤0.05），与冷甩尾试验中的观察结果相反。研究结果表明，粗皂苷具有解热和非类固醇的镇痛特性，这可能支持使用苦杏仁Vernonia减轻发烧和/或疼痛的原理。

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