Abstract

ANALGESIC ACTIVITY OF BOILED AND NON-BOILED VIGNA MUNGO SEEDS

Md. Rasel Ahmed, Shakila Jahan Mou, Hossain Ahmed, Shamrat Shafiul Bashar, A.B.M. Anwarul Bashar, Mohammed Rahmatullah*

ABSTRACT

Background: The objective of this study was to evaluate the analgesic potential of seeds of Vigna mungo, a lentil crop whose seeds are eaten in the boiled form in Bangladesh. Methods: Analgesic activity was determined through decreases by the methanol extract of boiled and non-boiled seeds in intraperitoneally administered acetic acid induced writhings in Swiss albino mice. Results: At doses of 50, 100, 200 and 400 mg per kg body weight, the methanol extract of boiled seeds dose-dependently and significantly reduced the number of acetic acid induced writhings by, respectively, 21.4, 32.1, 35.7, and 46.4%. Interestingly, this effect was found to be reversed by methanol extract of non-boiled seeds, which at the afore-mentioned four doses, reduced the number of writhings, respectively, by 39.3, 35.7, 32.1, and 21.4%. By comparison, a standard analgesic drug, aspirin, when administered at doses of 200 and 400 mg per kg reduced significantly the number of writhings by 42.9 and 53.6%, respectively. The results suggest that the seeds may contain components, which can actually increase the feeling of pain; however, such components are inactivated by boiling. Conclusion: Crude extract of boiled Vigna mungo seeds are effective in alleviating pain.

Keywords: Analgesic, Vigna mungo, lentil, Fabaceae.