Phytochemical Profiling and Anti-Inflammatory Evaluation of Selected Nigerian Spices: Evidence of Synergistic Bioactivity beyond Phytochemical Abundance

Abstract

Background: Spices, rich in bioactive phytochemicals, are widely used for culinary and medicinal purposes and are increasingly studied as potential natural alternatives to conventional anti-inflammatory drugs with fewer side effects. Aims: The study aims to evaluate the phytochemical composition and anti-inflammatory activities of selected Nigerian spices and determine the relationship between phytochemical abundance and biological activity. Study Design: This is an Experimental laboratory-based study. Place and Duration of Study: The study was conducted at the Department of Science Laboratory Technology/Directorate of Laboratory Services and Biosecurity, Federal College of Animal Health and Production Technology, National Veterinary Research Institute (NVRI), Vom, Plateau State, Nigeria, between March 2025 and June 2025. Methodology: Fresh samples of Ocimum viride (basil leaves), Allium sativum (garlic), Tetrapleura tetraptera (aidan fruit), Monodora myristica (African nutmeg), and Cinnamomum zeylanicum (cinnamon) were collected and extracted using aqueous maceration. Qualitative phytochemical screening was conducted for flavonoids, alkaloids, tannins, saponins, phenolics, and terpenes using standard methods. Quantitative analyses of flavonoids, alkaloids, phenolics, and saponins were determined spectrophotometrically. Anti-inflammatory activity was evaluated using the protein denaturation inhibition assay with diclofenac as the standard drug. Data were analyzed using one-way analysis of variance (ANOVA) followed by Tukey’s post-hoc test at p < 0.05. Results: Qualitative screening revealed the presence of flavonoids, saponins, and terpenes in all spice extracts, while variations were observed for alkaloids, tannins, and phenolics. Monodora myristica recorded the highest flavonoids (156.43 ± 0.95 mg QE/g) and alkaloids (144.72 ± 1.20 mg QE/g) contents, whereas Cinnamomum zeylanicum exhibited the highest phenolic content (195.70 ± 1.30 mg GAE/g). Significant differences were observed among the extracts in anti-inflammatory activity (F (5,6) = 14.49, p = 0.0027). Ocimum viride showed the highest inhibition of protein denaturation (92.86 ± 10.12%), exceeding diclofenac (77.15 ± 8.06%), while Allium sativum and Cinnamomum zeylanicum demonstrated comparatively low inhibition (35.72 ± 10.10%). Conclusion: The study demonstrated that the anti-inflammatory activity of the selected spices was influenced more by phytochemical synergy and compound type than by total phytochemical concentration. Ocimum viride exhibited potent anti-inflammatory activity comparable to diclofenac and may serve as a promising candidate for the development of natural anti-inflammatory nutraceuticals and phytomedicines.