Literature DB >> 29091868

Analgesic properties of aqueous bark extract of Adansonia digitata in Wistar rats.

Bamidele V Owoyele1, Ahmed O Bakare2.   

Abstract

The study investigated the analgesic effect of the aqueous extract of the bark of Adansonia digitata using Wistar rats. Thirty Wistar rats weighing between 150 and 170g of either sex were used for the study. Animal were picked randomly and grouped into six with each group made up of five animals (3 females and 2 males). Oral administration of 10ml/kg of normal saline were given to control group; 5mg/kg of indomethacin to reference group; and 25mg/kg, 50mg/kg, 100mg/kg or 200mg/kg of aqueous extracts of Adansonia digitata to each of the test groups respectively.Hotplate and formalin paw-licking tests were used for nociceptive assessment. Animals treated with aqueous bark extract of Adansonia digitata showed significantly (p<0.05) prolonged response time to thermal stimuli (4.42±0.11s) compared with control group (3.29±0.29s) in a dose dependent manner. Results formalin paw-licking test showed that at early phase, animals administered with aqueous bark extract of Adansonia digitata significantly (p<0.05) have reduced paw-licking time (47.88±3.48-40.80±3.85s) compared with the control group (91.51±7.32s). In the late phase, aqueous bark extract of Adansoni adigitata significantly (p<0.05) reduced the paw-licking time (43.57±2.6-25.49±3.46s) compared with the control group (66.31±5.04s). It is hereby concluded that aqueous bark extract of A. digitata possesses a strong analgesic effect.
Copyright © 2017 Elsevier Masson SAS. All rights reserved.

Entities:  

Keywords:  Adansoniadigitata; Analgesia; Formalin; Hotplate

Mesh:

Substances:

Year:  2017        PMID: 29091868     DOI: 10.1016/j.biopha.2017.10.079

Source DB:  PubMed          Journal:  Biomed Pharmacother        ISSN: 0753-3322            Impact factor:   6.529


  5 in total

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Journal:  Korean J Pain       Date:  2020-01-01

5.  Nutritional and Rheological Characteristics of Composite Flour Substituted with Baobab (Adansonia digitata L.) Pulp Flour for Cake Manufacturing and Organoleptic Properties of Their Prepared Cakes.

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Journal:  Foods       Date:  2021-03-27
  5 in total

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