To investigate the analgesic properties of fruit extracts of Vitis vinifera
(grape) and Punica granatum
(pomegranate) in Albino mal mice.
The analgesic activity of fruit extracts of V. vinifera
and P. granatum
were examined in vivo
using thermal stimulus assays (i.e., tail immersion and hot plate) and acetic acid-induced writhing test
using acetylsalicylic acid (0.1 g/kg, per os) as standard. The extracts were administered orally in doses
of 1.0, 2.0 and 3.0 g/kg.
In acetic acid writhes test, both fruit extract pretreatments (1.0, 2.0 and 3.0 g/kg, per os)
significantly decreased the number of writhes (p < 0.0001) in a dose-dependent manner compared to
control. The Index of Pain Inhibition (IPI) values following V. vinifera
extract treatments were 36.52 %
(1.0 g/kg), 66.67 % (2.0 g/kg) and 89.71 % (3.0 g/kg) which were significantly different from those for P.
extracts (45.39 %, 1.0 g/kg), 70.93 %, 2.0 g/kg) and 86.88 %, 3.0 g/kg) at equivalent doses of
2.0 and 3.0 g/kg of the extracts The fruit extracts of both species increased the reaction latency time. In
tail-immersion assay, only the fruit extract of P. granatum
significantly increased the response to heat
stimulus at doses of 2.0 g/kg (p < 0.05).
The hydroalcohol fruit extracts of P. granatum
and V. vinifera
have potential analgesic
effects. Further studies are needed to determine the active component responsible for this effect.