Antipyretic effect of ethanolic extract of Moringa oleifera leaves on albino rats

Abstract

ObjectiveThe aim of the study was to evaluate the antipyretic activity of ethanolic leaf extract of Moringa oleifera using Brewer's yeast-induced pyrexia model.Materials and methodsIt was a randomized controlled experimental study. A total of 60 rats were taken, dividing them in six groups, each containing 10 rats. Ethanolic extract of M. oleifera (EMO) was administered at 50, 100, 200, and 400 mg/kg doses orally to the respective four groups. The control group was fed with normal saline at 2 ml/kg. A 20% suspension of Brewer's yeast in normal saline was injected subcutaneously at a dose of 10 ml/kg body weight below the nape of neck of rats in all groups. Pyrexia developed after 10 h of Brewer's yeast injection and the temperature was recorded. Animals which showed a rise in body temperature to at least 39°C were included in the study, allowing a minimal of six rats in each group, total of 36 rats. Drugs were given after development of pyrexia and temperatures were recorded. Paracetamol at 100 ml/kg orally was taken as the standard drug.ResultsThe ethanolic leaf extract of M. oleifera showed significant (P < 0.05) antipyretic activity at 100, 200, and 400 mg/kg. Paracetamol showed significant antipyretic activity from 15 min of drug administration to 12 h. EMO at a dose of 50 mg/kg did not show antipyretic effect. The onset of action of EMO 100 mg/kg was found to be 2 h and that of 200 and 400 mg/kg was found to be 30 min. For all the doses, the antipyretic effect lasted up to 12 h.ConclusionThe ethanolic leaf extract of M. oleifera exhibited significant (P < 0.05) antipyretic activity at 100, 200, and 400 mg/kg.