ANTI-INFLAMMATORY AND ANTIOXIDANT EFFECT OF ALLIUM SCORODOPRASUM L. ETHANOLIC EXTRACT (ASE) IN MICE

M. Ekici^1*, H. Güngör², T. Demir³, M. B. Ateş⁴, and A. S. Kumru²

^1*Department of Physiology, Sivas Cumhuriyet University Veterinary Medicine, Sivas, Turkey. ²Department of Pharmacology and Toxicology, Sivas Cumhuriyet University Veterinary Medicine, Sivas, Turkey.

³Department of Food Hygiene and Technology, Sivas Cumhuriyet University Veterinary Medicine, Sivas, Turkey.

⁴Department of Pathology, Selçuk University Veterinary Medicine, Konya, Turkey

^*Corresponding Author’s email: mehmetekici@cumhuriyet.edu.tr

ABSTRACT

The antioxidant and anti-inflammatory properties of Allium species plants have been reported in studies. However, no study was found showing the antioxidant and anti-inflammatory properties of Allium scorodoprasum L. ethanolic extract(ASE) in the experimental carrageenan (Carr) induced paw edema mice model. This study aimed to investigate theantioxidant and anti-inflammatory effects of ASE in carrageenan-induced paw edema mice model. The polyphenolic compound of ASE was analysed with HPLC. A total of 30 male Balb/C mice were randomly divided into Control, Carr, Carr + Diclofenac Sodium, Carr + ASE200, Carr + ASE400, and Carr + ASE600 groups (n=5/group). The mice paw edema was induced by 0.05 ml subplantar injection of 1% Carr. Different groups of mice with carrageenan-induced paw edema were administered by oral gavage with 10 mg/kg Diclofenac Sodium and 200, 400, and 600 mg/kg ASE, respectively. At the end of the experiment, the doses 400 and 600 mg/kg of ASE significantly decreased paw swelling, and serum TNF-α, IL-1β, IL-6, AST, ALT and ALP levels. These doses of ASE also reduced MDA and (total oxidant status) TOS levels but increased (total antioxidant status) TAS levels in the liver. Moreover, decreased paw and liver histopathological scores, as well as neutrophil count in paw tissue. The results of this study showed that ASE has an anti-inflammatory and antioxidant effect through strong polyphenolic compounds.