Antioxidant and Anti-Inflammatory Activities of Suaeda vera

Abstract

Medicinal plants have been used for centuries to alleviate inflammation and related ailments. In traditional medicine, the Suaeda species is important because it has medicinal uses. Several investigations have shown that they possess anticancer, antioxidant, and antibacterial properties. This study aimed to evaluate the anti-inflammatory and antioxidant properties of Suaeda vera's ethanolic leaf extract in a carrageenan inflammatory model. The extract was administered orally at three different doses (100, 200, and 400 mg/kg) for a 5-hour treatment period in rats. According to findings, the extract contains high antioxidant content and a significant level of radical scavenging ability, quenching DPPH (1, 1-diphenyl-2-picrylhydrazyl) and H2O2 radicals. Additionally, the extract contains flavonoids and phenolics, as determined by the phytochemical screening. During the in vivo anti-inflammatory study, the ethanolic extract exhibited inhibitory effects of 13.39%, 28.75%, and 39.65% at doses of 100, 200 &400 mg/kg, respectively; compared to the positive control (10 mg diclofenac sodium /kg) which showed 57.45 inhibition percentage. These findings show that S. vera can alleviate inflammation, supporting the plant's ethnomedical claim.