Anti-inflammatory and anti-pyretic properties of Spirulina platensis and Spirulina lonar: A comparative study

Abstract

Spirulina spp. is a blue-green algae belongs to the family of Oscillatoriaceae, which having diverse biological activity. The aim of this current study was to evaluate and compare the anti-pyretic and anti-inflammatory activity of Spirulina platensis/SP and Spirulina lonar/SL extracts. In the anti-pyretic study, the ability to reduce the rectal temperature of rats induced pyrexia with 2g/kg Brewer’s Yeast (BY) was performed. Rats were dosed either 2 or 4mg/kg SP or SL. Rectal temperature was taken every hour for 8 hours. Results shown that there were significant dosedependent (p<0.05) reduction of both treatments. However, SP treatment revealed faster reduction in rectal temperature. For anti-inflammatory activity, the reduction in the volume of paw edema induced by Prostaglandin E2 (100 IU/ratintraplantar) was measured. Rats were dosed orally with 2 or 4 mg/kg SP or SL. The paw edema was measured every 30 minutes for 4 hours using plethysmometer. Results had shown a significant dose dependent reduction in diameter of pawedema (p<0.05). The finding suggests that SP and SL extracts have anti-pyretic and anti-inflammatory properties.However, SP was found to be more effective than SL as anti-pyretic and anti-inflammatory agent.