Abstract:
The aim of study was to evaluate the analgesic and anti-inflammatory activity of four different colored (green,
yellow, orange and red) sweet bell peppers (Capsicum annuum L.) available in the local market of Karachi Pakistan.
Their 95% ethanol extracts at 200 and 400 mg/kg were prepared and compared with commonly used analgesic (aspirin)
and anti-inflammatory agents supporting its traditional use. The analgesic effects of 95% ethanol extracts of Capsicum
annum L. were investigated by acetic acid induced writhing, tail immersion and hot plate test. The anti-inflammatory
activities were observed using carrageenan-induced edema of hind paw in rats. Animals were divided into 10 groups
(n=7): (1) Control (2) CAG 200 (3) CAG 400 (4) CAR 200 (5) CAR 400 (6) CAO 200 (7) CAO 400 (8) CAY 200 (9)
CAY 400 and (10) Standard. All the extracts were given orally. Acute toxicity was also determined by increasing the
dose till 3000 mg/kg, which showed no evidence of mortality. All extracts of Capsicum significantly increased the hot
plate pain threshold, moreover remarkably reduced the carrageenan-induced rat paw edema. Results obtained were
compared with corresponding control group revealed that the fresh fruits extract of all four kinds of bell pepper (200
mg/kg and 400mg/kg) possess anti-inflammatory and pain suppressing activities possibly mediated via PG synthesis
inhibition.
