Seeewaboon Sireeratawong PhD*, Supaporn Vannasiri MS**, Suphachai Sritiwong DVM***, Arunporn Itharat PhD****, Kanjana Jaijoy MS*****
Affiliation : * Division of Pharmacology, Department of Preclinical Science, Faculty of Medicine, Thammasat University, Pathumthani, Thailand. ** Division of Physiology, Department of Preclinical Science, Faculty of Medicine, Thammasat University, Pathumthani, Thailand. *** Department of Animal Science, Faculty of Agricultural Technology, Chiang Mai Rajabhat University, Chiang Mai, Thailand. **** Department of Applied Thai Traditional Medicine, Faculty of Medicine, Thammasat University, Pathumthani, Thailand. ***** Department of Pharmacology, Faculty of Medicine, Chiang Mai University, Chiang Mai, Thailand.
Background : Piper sarmentosum Roxb. (Cha Phul) is a plant in the Piperaceae family which the whole plant is used as an
expectorant and the leaf as a carminative. Many extracts from the plants in this family show anti-nociceptive, anti-inflamma-
tory and antipyretic activities in various animal models.
Objective : To investigate the anti-inflammatory, anti-nociceptive and antipyretic effects of the ethanol extract from P. sarmentosum
root.
Material and Method: In vivo study.
Results : P. sarmentosum extract significantly inhibited ethyl phenylpropiolate-induced ear edema as well as carrageenan-
induced hind paw edema in rats. The extract reduced transudative and granuloma weights of the chronic inflammatory model
using the cotton pellet-induced granuloma formation in rats. The extract exerted a pronounced inhibitory activity on the early
phase and late phase of the formalin test in mice. In addition, the extract elicited an antipyretic activity on yeast-induced
hyperthermia in rats.
Conclusion : P. sarmentosum extract possessed anti-inflammatory, anti-nociceptive and antipyretic activities.
Keywords : Piper sarmentosum, Anti-inflammatory, Anti-nociceptive, Antipyretic
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