Antioxidative and anti-inflammatory study on the ethanolic extract of the root of Bruckenthalia spiculifolia (Salisb.) Reichb.

Anđela V Dragićević, Jelena S Matejić, Nada Kovacević, Silva Dobrić, Dragana R Pavlović

Abstract


Bruckenthalia spiculifolia belongs to the Ericaceae family. The aim of this study was to quantify the total content of phenols, tannins, and flavonoids spectrophotometrically and to evaluate the in vivo and in vitro antioxidant and anti-inflammatory activity of the ethanolic extract of the root of B. spiculifolia. The antioxidant activity with IC50 2.59±0.10 μg/ml and 9.10±0.81 μg/ml in DPPH and β-carotene/linoleic acid assay, respectively, was measured. Significant anti-inflammatory activity was observed by inhibiting the denaturation of bovine serum albumin by 87±0.004% and reducing the inflammatory response induced by carrageenan in rats in a dose-dependent manner. In view of the demonstrated effects, the ethanolic extract from the root of B. spiculifolia can potentially be used as a new natural source for the pharmaceutical industry.


Keywords


BSA, carrageenan, Erica spiculifolia, phytochemical compounds

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References


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