BIOLOGICAL EVALUATION OF IN-VITRO ANTI-INFLAMMATORY ACTIVITY OF GARLIC
Sanika Shinde*, Priti More and Shubham Tanpure
ABSTRACT
The Inhibition of albumin denaturation technique was used to test the anti-inflammatory activity of ethanolic (90 percent) extracts of the Plant Name in vitro. The anti-inflammatory properties of the ethanolic extract of the garlic plant are comparable to those of the anti-inflammatory medicine Diclofenac. This activity must be half that of the commonly used medication Diclofenac.
Keywords: Allium sativum, Diclofenac, In-vitro Anti-Inflammatory Activity, Protein denaturation method.
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