Antipyretic activity of Nilavembu Kudineer – A Siddha System of Medicine

Abstract

Aim: To evaluate the antipyretic activity of Nilavembu kudineer against yeast induced pyrexia in Albino rats. Study Design: Experimental study Place and Duration: Research lab, Department of Siddha Medicine, Tamil University, Thanjavur, India and KPJ Healthcare University College, Nilai, Malaysia between March 2018 and July 2019. Methodology: The Nilavembu kudineer powder was extracted by using acetone, methanol and aqueous solvents. The acute toxicity study was carried on swiss albino mice using acetone, methanolic and aqueous extracts of Nilavembu kudineer. From this, the LD50 value was determined and 1/10th of the LD50 value was taken as ED50 value and selected for the antipyretic studies. The Pyrexia was induced by 20% suspension of Brewers’ yeast at a dose level of 20 mg/kg on Albino rats. The test extracts (200mg/kg), Standard Paracetamol (150 mg/kg) and control saline vehicle were administered orally. The phytochemical parameters such as carbohydrates, proteins, lipid, oil, amino acid, glycosides, tannins, phenolic compounds, triterpenoids, flavones, flavanones and alkaloids were tested using standard procedures. Statistical analysis, the values were subjected to one way analysis of variance (ANOVA) followed by Dennett’s test. Results: LD50 value of various extracts of Nilavembu kudineer was 2000 mg/kg and 1\10th of ED50 as 200 mg/kg was selected for screening of various pharmacological activities. The treatment with methanolic extract of Nilavembu kudineer at a dose of 200mg/kg significantly (p<0.001) decreased the elevated rectal temperature after 2 hr of administration. Yeast-instigated pyrexia rodents had been controlled with Nilavembu kudineer at a dose of 200 mg/kg to decide the Tamil traditional claim about this plant for its antipyretic property. Conclusion: The methanolic extract of Nilavembu kudineer (200 mg/kg) possess potent fever reducing agent in various types of fever. The phytoconstituents such as Flavonoids, Alkaloids, Glycosides, Tannins and Phenolic compounds may be responsible for controlling the elevation of body temperature.