Anti-Pyretic Activity of Ocimum Sanctum. Pyrexia

      Аннотация: Many herbal plants have been found to be having antipyretic effects. The present studyinvestigates the antipyretic activity of the extracts of Ocimum sanctum plant on brewer’s yeastinduced fever in experimental rats. 30 albino rats weighing 100g-120g were used. They weredivided in to five groups of six rats each. Group one serve as control (n=6) and was given 1ml ofnormal saline, group two serves as inducer group (n=6) was treated with brewer yeast alone,group three serves as standard group (n=6) was given 150mg/kg of paracetamol, while groupsfour and five serves as test groups were treated with 100mg/kg and 300mg/kg (n=6) ofOcimumsanctum respectively. A 20% suspension of 10ml/kg of brewer’s yeast was injectedsubcutaneously to induce fever in all the experimental animals. After 18hrs, the rectaltemperature was taken and the animals were administered Ocimumsanctum (100mg/kg,300mg/kg) and paracetamol(standard group, 150mg/kg) orally. The body temperature of the ratswas measured rectally over a period of 4hours.Ocimum sanctum (100mg/kg and 300mg/kg)significantly reduced yeast induced pyrexiawhen compared with the group two (20ml/kg,brewer’s yeast). The group three (paracetamol, 150mg/

Ключевые слова: Ocimum sanctum plant, Prostaglandins, Pyrexia, Brewer’s yeast