Vol. 2, Issue 4 (2013)
In-vivo Studies of the Anti-inflammatory Effects of Spirulina platensis
Syeda Hurmatul Quader*, Shoaib Ul Islam, Arm Saifullah, Md. Fakhar Uddin Majumder, Professor Dr. Jma Hannan
Known as the superfood, Spirulina platensis, a blue-green algae, has stood out in the natural world as a source of nutrition for Man for hundreds of years owing to its high content of protein, carbohydrates, vitamins and minerals. In addition, it is also known to possess several pharmacological properties of which one of the most prominent is its efficacy against inflammation. The objective of the present in-vivo studies therefore was to assess the anti-inflammatory activity of the crude ethanolic extract of Spirulina platensis employing Carrageenan Induced Rat Paw Edema (acute model) and Cotton Pellet Induced Granuloma (chronic model) tests. Two doses at 250 mg/kg and 500 mg/kg body weight were administered by gavage to the rats in both the experiments. The highest percentage inhibitions of inflammation by Spirulina platensis at 41.10% and 22.89% were recorded in the acute and chronic models, respectively. In both the tests inhibitions were induced dose-dependently. Our findings thereby confirm that Spirulina platensis possesses significant anti-inflammatory activity.
How to cite this article:
Syeda Hurmatul Quader*, Shoaib Ul Islam, Arm Saifullah, Md. Fakhar Uddin Majumder, Professor Dr. Jma Hannan. In-vivo Studies of the Anti-inflammatory Effects of Spirulina platensis. 2013; 2(4): 70-80.