In vitro study on anti-oxidant and anti-inflammatory properties of Varnya Mahakashaya Dashemani (aqueous extract): A...

Plants used in Varnya Mahakashaya Dashemani (VMD) formulation were investigated individually by many scientists. Most of them have exhibited antioxidant, anti-inflammatory and antimicrobial activities when they have been extracted with the different solvents. Here, an attempt has been made to analyze these activities in aqueous extract of the whole formulation.

The aim of this study was to evaluate antioxidant and anti-inflammatory potential of polyherbal formulation VMD.

Phytochemical constituents of VMD extract were analyzed using standardized protocols and Fourier transform infrared spectroscopy analysis for functional groups. The amount of total phenolics and flavonoids was determined using the Folin-Ciocalteau and aluminum chloride method, respectively. The in vitro antioxidant properties of VMD aqueous extract was screened by 1,1-diphenyl-2-picrylhydrazyl (DPPH) and ferric reducing antioxidant power (FRAP) assays. Anti-inflammatory potency was evaluated with inhibition of 15-lipoxygenase (15-LOX).

Phytochemical analysis indicated the presence of alkaloids, flavonoids, tannins, saponin and phenols. The total phenolic content of VMD extract was 50 μg/ml of gallic acid equivalent and the total flavonoids content was 90 μg/ml Quercetin equivalent. It showed higher free radicals quenching capacity with an IC₅₀ value of 34.20 ± 3.03 μg/ml for DPPH and ferric reducing ability by FRAP with an equivalent value of 560 μM (Fe⁺+)/g extract. Significant inhibition of 15-LOX enzyme was prominent with increasing concentration of the sample with an IC₅₀ of 33.62 ± 5.8 μg/ml.

VMD has high antioxidant, anti-inflammatory potential and further studies can lead to identification and isolation of more potent therapeutic bioactive compounds from this extract.