Evaluation of Anti-inflammatory Properties of Extracts of Sugar Beet (fruit and leaves), Beetroot (fruit and leaves), Pomegranate peel and Hyssop
Authors
Abstract
Modern medicine, with all its great advances and having enough tools and equipment, is still unable to fully treat many diseases. Along with new medicine, there have always been traditional treatments with effective and practical instructions. The purpose of this research is to evaluate the anti-inflammatory properties of aqueous extracts and alcoholic extracts of hyssop, pomegranate peel, sugar beet, beetroot, and their leaves using the test of preventing denaturation of bovine serum albumin protein at 51 °C and comparing them. The extracts were prepared by the soaking method. The results showed that all tested species have anti-inflammatory effects. The anti-inflammatory property depends on the concentration of the extracts and their anti-inflammatory property increases with the increase in the concentration of the extracts. The anti-inflammatory effect of aqueous extracts is more than the anti-inflammatory effect of alcoholic extracts. According to the results, the hyssop plant (98.63%) has the highest anti-inflammatory properties, followed by beetroot leaves (87.67%) and sugar (83.11%).
