INVESTIGATING THE SYNERGISTIC IN-VITRO ANTI-INFLAMMATORY POTENTIALS OF STANDARDIZED FRUIT EXTRACT OF EUGENIA JAMBOLANA AND STANDARDIZED FRUIT EXTRACT PIPER NIGRUM COMBINATIONS
After searching PubMed, Google Scholar, Scopus, and other pharmaceutical databases, it was discovered that no combined anti-inflammatory viewpoints of Eugenia jambolana fruit extract and Piper nigrum fruit extract have been published in an in vitro technique (human red blood cells, HRBC). To investigate the synergistic activity, the E. jambolana standardized fruit extract (EJSFE) and P. nigrum standardized fruit extract (PNSFE) were screened together. EJSFE gave 27.23 percent membrane stabilization/protection in HRBCs at a concentration of 250 μg/mL, whereas PNSFE supplied 32.31 percent membrane stabilization/protection in HRBCs. The anti-inflammatory impact was raised to 58.63 percent when the extracts EJSFE and PNSFE were evaluated combined (at a concentration of 250 μg/mL each). When both extracts were administered at the same time, the anti-inflammatory effect increased by 25 percent to 30 percent. Flavonoids, phenols, tannins, and alkaloids are phytoconstituents present in plant material that play a significant role in mediating anti-inflammatory effects by blocking several inflammatory enzymes. The extract's strong phenolic, tannin, and flavonoid content worked together to stabilize the HRBC membrane in a synergistic way. This paper will pave the way for future research into the creation of novel herbal formulations for the treatment of acute and chronic inflammation.
Keywords: Eugenia jambolana, Piper nigrum, Extract, anti-inflammatory, HRBC Method, Phytoconstituents.
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