In vivo anti-inflammatory and analgesic activities of methanol and n-hexane extracts of Phoenix dactylifera fruits

Abstract

Phoenix dactylifera fruits, commonly known as date fruits are consumed worldwide because of their nutritional and pharmacological values owing to their nutrients and phytoconstituents compositions. This study was undertaken to evaluate and compare anti-inflammatory and analgesic activities of methanol and n-hexane extracts of P. dactylifera fruits in Wistar rats. Egg albumin and carrageenan-induced inflammation models were used to evaluate the anti-inflammatory activities, while acetic acid and formalin-induced pain models were used to evaluate the analgesic activities in Wistar rats. Each model comprised of eight groups of three rats each. Groups administered with 300 mg/kg bw and 600 mg/kg bw of the n-hexane and methanol extracts, respectively exhibited maximum percentage inhibition. The maximum percentage inhibitions of methanol extract on egg albumin and carrageenan, acetic acid and formalin-induced pain at 600 mg/kg bw. (67.24% and 64.22%, 63.33% and 65.32%, respectively) were significantly higher (p < 0.05) than that of the n-hexane extract at 300 mg/kg bw. (56.90% and 52.94%, 50.00% and 52.56%, respectively). Conclusively, both extracts possess anti-inflammatory and analgesic activities, with methanol extract showing greater activity. These activities may be due to the presence of tannins, saponins, but most especially flavonoids in both extracts.