Anti inflammatory Activity of the Ethanol Extract of Cinnamon (Cinnamomum burmannii) Bark using Membrane Stabilization Method and Protein Denaturation

Abstract

Inflammation is the body's reaction to infection, irritation, or foreign substances, as the body's defenses. Inflammatory mediators such as bradykinin, prostaglandins, fluid extravasation, and tissue damage are essential to protect our body as an inflammatory response. One of the plants in Indonesia that can develop is Cinnamomum burmannii. These plants are identified to contain some substances such as flavonoid, tannin, and saponin. The purposed to determine the anti-inflammatory activity of the Cinnamomum burmannii extract using in vitro method compared with diclofenac sodium. Cinnamon bark was extracted using 96% ethanol, and phytochemical screening was determined. Anti-inflammatory test in vitro using two methods, membrane stabilization and protein denaturation inhibition. Anti-inflammatory activity using the membrane stabilization method, the IC50 of the extract was 84.45 ± 3.55 µg/mL, while in the protein denaturation method, the IC50 of the extract was 57.412 ± 0.718 µg/ mL. Even though the IC50 of the extract was lower, it is still lower than diclofenac sodium as drug control. Our result showed that cinnamon is potential as an antiinflammation and needs to be developed further.