Anti inflammatory activity of Aqueous extract of Garlic peel

Main Article Content

Joseph Linoj
Ramya Ramadoss
Suganya Panneer Selvam
Sandhya Sundar
Pratibha Ramani
Rajesh Kumar Shanmugam

Keywords

Anti inflammatory activity, Garlic peel, extract

Abstract

Introduction: Garlic (Allium sativum) is a species of bulbous flowering plant in the genus Allium. Its close relatives include the onion, shallot, leek, chive, Welsh onion, and chinese onion. It is native to central Asia and Northeastern Iran and has long been used as a seasoning worldwide, with a history of several thousand years of human consumption and use. It was known to ancient Eruptions and has been used as both a food flavoring and a traditional medicine. China produces 76% of the world's supply of garlic
Materials And Methods: The anti inflammatory activity for garlic peel was tested. 0.05 ml of aqueous extract of garlic peel was added to 0.45ml bovine serum albumin and pH of 6.3 utilizing a modest quantity of IN hydrochloric acid. These samples were incubated at room temperature for 20 min & heated at 55°C in water bath for 30 min. The sample were cooled and absorbance was estimated spectrophotometrically at 660nm. Diclofenac sodium was used as the standard.
Result: Aqueous extract of garlic peel have anti inflammatory activity
Conclusion: Aqueous extract of garlic peel have good anti inflammatory activity.Active ingredient is allicin which has antiinflammatory & antioxidative properties.

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