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Abstract

IN VITRO ANTI-INFLAMMATORY ACTIVITY OF YASHADA BHASMA PREPARED AS PER RASA CHANDAMSHU

Dr. Janani J.*, Dr. S. A. Doddamani and Dr. Surekha S. Medikeri

Abstract

Bhasma is unique Ayurvedic preparation of metal, mineral, or alloy origin. Yashada bhasma is one such preparation, mainly comprised of zinc. In developed countries, nearly 30% of the population is zinc deficient. It is found in foods, including meat, fish, legumes, nuts, etc. Many chronic diseases such as atherosclerosis, diabetes, neurodegenerative disorders, Parkinson's disease, and chronic wounds may be due to chronic inflammation. Zinc in humans plays an important role as an anti-inflammatory agent orally and topically. Zinc supplementation studies have shown decreased incidence of infections, decreased oxidative stress, and decreased generation of inflammatory cytokines. Considering all these factors, the present research had been performed to provide insight into the in vitro anti-inflammatory properties of Yashada Bhasma. The in vitro assessment methods included Proteinase inhibitory action assay and BSA Denaturation assay has been done to study the anti-inflammatory activity of Yashada bhasma. In the present study yashada bhasma (100 μg/ml to 500 μg/ml) was used as the test sample for antiinflammatory tests. The results of the Proteinase inhibitory action assay indicated The highest percentage of inhibitory activity and IC50 values were found to be 24.93% and 0.952 mg mL ¯l at 500 μg/ml respectively for Yashada bhasma. Results of Bovine Serum Albumin denaturation activity indicated The highest percentage of inhibitory activity and IC50 values were found to be 67.81% and 0.312mg mL ¯l at 500 μg/ml respectively for Yashada bhasma. The results indicate that Yashada bhasma possesses a significant amount of antiinflammatory activity with evident IC50 values.

Keywords: Inflammation, Yashada bhasma, Zinc.


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