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Coconut water of different maturity stages ameliorates inflammatory processes in model of inflammation

AIM: Coconut water is a natural beverage that is a part of daily diet of many people. This study was designed to explore the anti-inflammatory activity of coconut water of different maturation stages (young and mature) with rat paw edema model of inflammation using plethysmometer. METHODOLOGY: For t...

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Autores principales: Rao, Sadia Saleem, Najam, Rahila
Formato: Online Artículo Texto
Lenguaje:English
Publicado: SAGEYA 2016
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4927129/
https://www.ncbi.nlm.nih.gov/pubmed/27366350
http://dx.doi.org/10.5455/jice.20160402120142
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author Rao, Sadia Saleem
Najam, Rahila
author_facet Rao, Sadia Saleem
Najam, Rahila
author_sort Rao, Sadia Saleem
collection PubMed
description AIM: Coconut water is a natural beverage that is a part of daily diet of many people. This study was designed to explore the anti-inflammatory activity of coconut water of different maturation stages (young and mature) with rat paw edema model of inflammation using plethysmometer. METHODOLOGY: For this study, albino rats were selected and divided into four equal groups (10 rats in each group). Group 1 was set as control and administered distilled water 1 ml orally; Groups 2 and 3 were treated with young and mature coconut water, respectively, at 4 ml/100 g dose orally. Group 4 was treated with the standard drug (ibuprofen) at 400 mg/70 kg. 0.1 ml of 1% w/v acetic acid was administered in the subplantar tissue of rat paw 30 min after oral treatments of groups. Plethysmometer was used to measure rat paw edema. RESULTS: Results revealed that both coconut water possess significant anti-inflammatory activity (P < 0.001). In comparison to control, percent inhibition by young coconut water was 20.22%, 35.13%, 42.52%, and 36% at 1, 2, 3, and 4 h of acetic acid administration, respectively. However, maximum percent inhibition (42.52%) was observed in the second phase of the inflammatory process. On the other hand, percent inhibition by mature coconut water was 18.80%, 25.94%, 24.13%, and 18.66% at 1, 2, 3, and 4 h of acetic acid administration, respectively. However, maximum percent inhibition (25.94%) was observed in the first phase of the inflammatory process. CONCLUSIONS: This study strongly suggests the use of young coconut water for potent anti-inflammatory effect and mature coconut water for moderate anti-inflammatory effect.
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spelling pubmed-49271292016-06-30 Coconut water of different maturity stages ameliorates inflammatory processes in model of inflammation Rao, Sadia Saleem Najam, Rahila J Intercult Ethnopharmacol Original Research AIM: Coconut water is a natural beverage that is a part of daily diet of many people. This study was designed to explore the anti-inflammatory activity of coconut water of different maturation stages (young and mature) with rat paw edema model of inflammation using plethysmometer. METHODOLOGY: For this study, albino rats were selected and divided into four equal groups (10 rats in each group). Group 1 was set as control and administered distilled water 1 ml orally; Groups 2 and 3 were treated with young and mature coconut water, respectively, at 4 ml/100 g dose orally. Group 4 was treated with the standard drug (ibuprofen) at 400 mg/70 kg. 0.1 ml of 1% w/v acetic acid was administered in the subplantar tissue of rat paw 30 min after oral treatments of groups. Plethysmometer was used to measure rat paw edema. RESULTS: Results revealed that both coconut water possess significant anti-inflammatory activity (P < 0.001). In comparison to control, percent inhibition by young coconut water was 20.22%, 35.13%, 42.52%, and 36% at 1, 2, 3, and 4 h of acetic acid administration, respectively. However, maximum percent inhibition (42.52%) was observed in the second phase of the inflammatory process. On the other hand, percent inhibition by mature coconut water was 18.80%, 25.94%, 24.13%, and 18.66% at 1, 2, 3, and 4 h of acetic acid administration, respectively. However, maximum percent inhibition (25.94%) was observed in the first phase of the inflammatory process. CONCLUSIONS: This study strongly suggests the use of young coconut water for potent anti-inflammatory effect and mature coconut water for moderate anti-inflammatory effect. SAGEYA 2016-04-14 /pmc/articles/PMC4927129/ /pubmed/27366350 http://dx.doi.org/10.5455/jice.20160402120142 Text en Copyright: © SAGEYA http://creativecommons.org/licenses/by-nc/3.0/ This is an open access article licensed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/3.0/) which permits unrestricted, noncommercial use, distribution and reproduction in any medium, provided the work is properly cited.
spellingShingle Original Research
Rao, Sadia Saleem
Najam, Rahila
Coconut water of different maturity stages ameliorates inflammatory processes in model of inflammation
title Coconut water of different maturity stages ameliorates inflammatory processes in model of inflammation
title_full Coconut water of different maturity stages ameliorates inflammatory processes in model of inflammation
title_fullStr Coconut water of different maturity stages ameliorates inflammatory processes in model of inflammation
title_full_unstemmed Coconut water of different maturity stages ameliorates inflammatory processes in model of inflammation
title_short Coconut water of different maturity stages ameliorates inflammatory processes in model of inflammation
title_sort coconut water of different maturity stages ameliorates inflammatory processes in model of inflammation
topic Original Research
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4927129/
https://www.ncbi.nlm.nih.gov/pubmed/27366350
http://dx.doi.org/10.5455/jice.20160402120142
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