Abstract:

Abstract This study aims to examine the anti-inflammatory and antioxidant effects of polyphenolic extract of Salvia verbenaca L. using in vivo and in vitro models. The in vivo anti-inflammatory activity was evaluated using carrageenan-induced mice paw edema method. The in vivo antioxidant effect of the extract was explored by measuring oxidative stress (MDA, CAT, GSH and SOD) parameters. The in vitro anti-inflammatory activity was performed using protein denaturation and membrane stabilization assays. DPPH and hydrogen peroxide tests were used for the in vitro antioxidant evaluation. The highest percentage of edema inhibition was 75.03% at the concentration of 500 mg/kg. Significant increases (p˂0.05) in the activities of CAT, SOD, GSH and significant decreases in the MDA level activity were showed. The extract was found to possess an in vitro anti‐inflammatory activity by inhibiting the heat induced protein denaturation and red blood cells membrane stabilization with the IC50 values of 133.21±0.89 and 160.62±1.60 μg/mL, respectively. This study demonstrated that extract exhibited high free radical scavenging activity as showed by the low IC50 values for DPPH (115.41±1.40 μg/mL) and for H2O2 (180.39±1.77 μg/mL) scavenging assays. Our findings suggest that Salvia verbenaca could be tested as a drug candidate against oxidative stress and inflammation diseases.

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