Anti Inflammatory Activity of Herbal Formulation Prepared Using Mint and Green Tea

Abstract

Aim: The aim of my study is to evaluate the anti-inflammatory activity of herbal formulation prepared using mint and green tea. Introduction: Green tea is a ‘non-fermented’ tea, and contains more catechins than black tea or oolong tea. Green tea and epigallocatechin 3-gallate, suppress the gene and/or protein expression of inflammatory cytokines and inflammation-related enzymes.Mint have a potent anti-inflammatory activity in the croton oil-induced mouse ear edema model. Materials and Method: Preparation of herbal formulation: To 100 ml of distilled water,1 g of tea leaves and 1 g of powdered mint is added .This mixture was heated for about 15-20 minutes and then filtered using filter paper.The mixture was again heated and concentrated from 70 ml to 20 ml. Result: At 20 μl there is 59 percent of inhibition,at 50 μl there is 90 %of inhibition ,whereas in the standard there is only 40%of inhibition .Thus as the concentration increases the anti-inflammatory activity of the extract increases. Conclusion: From this study we can conclude that green tea and mint have a great anti-inflammatory property.Anti-inhibitory zone ranging from 90 and is indicating that it is higher than the standard diclofenac sodium which has only 40% of inhibition.