Anti Inflamatory Activities of UNRIPE, Ripe Mutingia Calabura L. Fruits and Mutingia Calabura L Leaves In Wistar White Rat

Abstract

Inflammation is a local protective response resulting from trauma or damage in the tissue functioning to destroy or to reduce injury agent or injured antigen. The objective of study was to compare the anti-inflammatory effect of unripe Mutingia calabura L, ripe Mutingia calabura L fruits and Mutingia calabura L leaves in Wistar white rat on anti-inflammation. The antiinflammatory

effect testing was carried out using 8 rats per group, each of which was treated with karagenan induction. Each group was given treatment: the first group was given 1% CMCNa, the second group was given Na-diclophenac, the third unripe Mutingia calabura L was given fruit extract 50 mg/kg BW, the fourth group was given unripe Mutingia calabura L fruit extract 100 mg/kg BW, the fifth group was given ripe Mutingia calabura L fruit extract 50 mg/kg BW, the sixth group was given ripe Mutingia calabura L fruit extract 100 mg/kg BW, the seventh group was given Mutingia calabura L leaves 50 mg/kg BW, and the eighth group was given Mutingia calabura L leaves 100 mg/kg BW. The reserch to know anti inflammatory activity of Muntingia calabura L. unripe, ripe fruits and leaves ethanol extract of carrageenan induced rat paw edema, percentage (%) of anti inflamatory of ethanol extract of Muntingia calabura L. unripe, ripe fruits and leaves, and effect of Muntingia calabura L. unripe, ripe fruits and leaves on carragenan induced inflamasi change of inflammatory inhibition percentage (%). The result showed that unripe Mutingia calabura L, ripe Mutingia calabura L fruits, and Mutingia calabura L leaves groups had a significantly different anti-inflammatory effect compared to Na-diclophenac in inhibiting edema volume in male white rat.