Purpose: To investigate the analgesic properties of fruit extracts of
Vitis vinifera
(grape) and
Punica granatum
(pomegranate) in Albino mal mice.
Methods: 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.
Results: 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.
granatum 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).
Conclusion: 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.
