2 research outputs found
Ethnomedicinal, phytochemical and pharmacological properties of Pogostemon heyneanus Benth: A review
162-173A renewed interest in using nature-originated medicines can be seen throughout the world due to their benefits when
compared to synthetic or semi-synthetic drugs in the aspect of increasing the quality of life of human beings. Pogostemon
heyneanus Benth is a prominent and well-known medicinal plant in Asian countries that is recommended with high value in
traditional medicinal practices, Ayurvedic treatments and folkloric use. It is also known as 'Indian patchouli' and 'Java
patchouli'. P. heyneanus is pharmacologically and economically important due to its essential oil and is used in perfumery
industries as well. The consistency of the presence of a wide range of phytochemical constituents such as phenolic compounds,
terpenes, steroids, flavonoids, saponins, and tannins enables activities like cytotoxic and anticancer, antimicrobial, antioxidant,
gastroprotective, etc. Essential oil of P. heyneanus is comprised of α–pinene, β-pinene, limonene, β-pachoulin, seychellene,
β-caryophyllene, α–guaiene, nerolidol and patchouli alcohol. Moreover, P. heyneanus is a unique cause having acetophenone as
its main component which was not reported in the essential oils of other Pogostemon species. The scope of the present review
was to gather scientific information on P. heyneanus in terms of habitat and distribution, traditional uses and
ethnopharmacology, phytochemistry, and medicinal activities (cytotoxic and anticancer, antimicrobial, antioxidant and
gastroprotective), which were published before 31st July 2022
Anti-Inflammatory Activity of Pleurotus ostreatus, a Culinary Medicinal Mushroom, in Wistar Rats
Context. Pleurotus ostreatus (P.o) is a culinary mushroom which is commonly called as “oyster mushroom” belonging to the Basidiomycetous fungi of the order Agaricales and family Pleurotaceae. Objectives. The present study investigates the anti-inflammatory potential of P.o and the underlying mechanisms of activity. Materials and Methods. Anti-inflammatory activity was evaluated using suspensions of freeze-dried and powdered (SFDP) P.o and acetone extract (AE) of P.o in normal and alloxan-induced diabetic rats using the carrageenan-induced rat paw oedema model. The mechanisms by which P.o is mediating the anti-inflammatory activity were studied using in vivo and in vitro assays. Results. At doses of 500–1000 mg/kg, the SFDP of P.o showed long-lasting activity at both early and late phases of carrageenan-induced rat paw oedema. The dose of 750 mg/kg showed the most potent inhibitory activity (92% inhibition) in healthy rats. The AE of P.o showed maximum inhibition of oedema of 87%. P.o exerted protective effects on the inflammatory pathologies in rats with diabetes. The possible mechanisms by which P.o mediates the anti-inflammatory activity were antihistamine activity (52.1%), inhibition of cell migration to the site of inflammation (45.4%), in vitro membrane stabilizing activity (52.6%), and inhibition of nitric oxide (NO) production (91.2%) (P<0.05). Dose-dependent inhibition of NO production was seen with in vitro treatment of rat peritoneal cells with AE of P.o (r = 0.95; P<0.05). Discussion and Conclusion. The promising activity of culinary mushroom P.o against inflammation suggests its potential application as a functional food during inflammatory conditions