Analgesic Effect of Indian Gooseberry (Emblica officinalis Fruit) Extracts on Postoperative and Neuropathic Pain in Rats
Authors
Dong Lim
Research Group of Innovative Special Food, Korea Food Research Institute, 62, Anyangpangyo-ro, Bundang-gu, Seongnam 13539, Korea; [email protected] (D.W.L.); [email protected] (J.G.K.)
Jae Kim
Research Group of Innovative Special Food, Korea Food Research Institute, 62, Anyangpangyo-ro, Bundang-gu, Seongnam 13539, Korea; [email protected] (D.W.L.); [email protected] (J.G.K.)
Yun Kim
Research Group of Innovative Special Food, Korea Food Research Institute, 62, Anyangpangyo-ro, Bundang-gu, Seongnam 13539, Korea; [email protected] (D.W.L.); [email protected] (J.G.K.)
Indian gooseberry (Emblica officinalis fruit), also known as “Amla” is one of the oldest edible fruits known in India. It has also traditionally been used to treat inflammation, and as an analgesic to treat wounds. However, experimental evidence for the analgesic effects of E. officinalis has been lacking. The present study investigated whether E. officinalis extracts exhibit analgesic effects in the plantar incision (PI) and spared nerve injury (SNI) pain-model rats. We evaluated the mechanical withdrawal threshold (MWT) using von Frey filaments, and pain-related behavior was determined after surgery based on ultrasonic vocalization (USV). The group treated with E. officinalis extracts at 300 mg/kg had significantly increased MWT values at 6 h and 24 h after the PI, and had a significantly reduced number of 22–27-kHz USVs at 6 h and 24 h after PI. Moreover, after 15 days of continuous treatment with E. officinalis extracts, the treated group showed significantly alleviated SNI-induced hypersensitivity and reduced pro-inflammatory cytokine levels. Thus, E. officinalis extracts have potential analgesic effects in both postoperative and neuropathic pain models in vivo.
Keywords: analgesic effects, anti-inflammation, Emblica officinalis, Indian gooseberry, pain, plantar incision, spared nerve injury
Author Biography
Yun Kim, Research Group of Innovative Special Food, Korea Food Research Institute, 62, Anyangpangyo-ro, Bundang-gu, Seongnam 13539, Korea; [email protected] (D.W.L.); [email protected] (J.G.K.)
Department of Food Biotechnology, Korea University of Science & Technology, 217 Gajeong-ro, Yuseong-gu, Daejeon 34113, Korea
Click on "Archives" to access the full archive of scientific preprints. You may use the categories and the search functionality to find select preprints you're interested in.
