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Title: Comparison of antinociceptive and antioxidative effects of Tualang honey and Vitamin C in a rat model of inflammatory pain
Authors: Hasim, Hidani
Suhaimi, Siti Qusyasyiah Ahmad
Aziz, Che Badariah Abd
Yaw, Tam Wei
Hassan, Shamsul Kamalrujan
Keywords: Antioxidant;Inflammatory pain;Oxidative stress;Tualang honey;Vitamin C
Issue Date: Mar-2020
Publisher: NISCAIR-CSIR, India
IPC Code: Int. cl. (2015.01)-A61K 35/00, A61K 35/644
Abstract: This study aimed to compare the antinociceptive and antioxidative effects of Tualang honey and Vitamin C in formalin-induced pain in the rat. About 24 Sprague Dawley male rats were randomized into three groups and each group (n=6) received either distilled water (C) or Tualang honey (1.2 g/kg body weight/day) (TH) or Vitamin C (20 mg/kg body weight/day) (VC) for 10 consecutive days. On the tenth day, intraplantar formalin 1% (0.1 mL) was given one hour after the treatment. Rat’s pain behaviour was recorded using a digital camera for an hour. The rats were sacrificed two hours post-formalin injection and blood was taken to measure the malondialdehyde (MDA) level, catalase (CAT) and superoxide dismutase (SOD) activities. TH not VC significantly reduced the pain behavior score and improved oxidative stress parameters compared to control. However, MDA level was not significantly different between groups. Interestingly, there was a good inverse correlation between CAT level and mean pain behavior score suggesting the important role of antioxidants in modulating the inflammatory pain responses. In conclusion, TH has better antinociceptive and antioxidative properties compared to VC. The antinociceptive property of TH might be partly contributed by increasing CAT level in this model of inflammatory pain.
Page(s): 52-59
ISSN: 0976-0512 (Online); 0976-0504 (Print)
Appears in Collections:IJNPR Vol.11(1) [March 2020]

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