In vivo antinociceptive and anti-inflammatory activities of dried and fermented processed virgin coconut oil

• Published in: Medical Principles and Practice
• Main Author: Zakaria Z.A.; Somchit M.N.; Mat Jais A.M.; Teh L.K.; Salleh M.Z.; Long K.
• Format: Article
• Language: English
• Published: 2011
• Online Access: https://www.scopus.com/inward/record.uri?eid=2-s2.0-79953660215&doi=10.1159%2f000323756&partnerID=40&md5=6ba895019cfeaaab4ddb0a6659bb28c6

Objective: The present study was carried out to investigate the antinociceptive and anti-inflammatory activities of virgin coconut oil (VCO) produced by theMalaysian Agriculture Research and Development Institute (MARDI) using various in vivo models. Materials and Methods: Two types of VCOs, produced via standard drying (VCOA) and fermentation (VCOB) processes were used in this study. Both VCOA and VCOB were serially diluted using 1% Tween 80 to concentrations (v/v) of 10, 50 and 100%. Antinociceptive and anti- inflammatory activities of both VCOs were examined using various in vivomodel systems. The antinociceptive activity of the VCOs were compared to those of 1% Tween 80 (used as a negative control), morphine (5 mg/kg) and/or acetylsalicylic acid (100 mg/kg). Results: Both VCOA and VCOB exhibited significant (p < 0.05) dose-dependent antinociceptive activity in the acetic acid-induced writhing test. Both VCOs also exerted significant (p < 0.05) antinociceptive activity in both phases of the formalin and hot-plate tests. Interestingly, the VCOs exhibited anti-inflammatory activity in an acute (carrageenan-induced paw edema test), but not in a chronic (cotton-pellet-induced granuloma test) model of inflammation. Conclusion: The MARDI-produced VCOs possessed antinociceptive and anti-inflammatory activities. Further studies are needed to confirm these observations. Copyright © 2011 S. Karger AG, Basel.