The flavonoid fustin exerts anti-inflammatory effect in a model of carrageenan-induced paw oedema

Reyzov, M. and Pavlov, D. and Novakovic, M. and Tesevic, V. and Georgieva, A. (2023) The flavonoid fustin exerts anti-inflammatory effect in a model of carrageenan-induced paw oedema. ACTA ALIMENTARIA: AN INTERNATIONAL JOURNAL OF FOOD SCIENCE, 52 (1). pp. 155-162. ISSN 0139-3006

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Abstract

Carrageenan-induced paw oedema is a widely used model of acute inflammation. The objective of this study was to assess the effect of the flavonoid fustin on carrageenan-induced acute paw inflammation in rats. Thirty male Wistar rats were distributed equally between three groups – control, F10, and F20. In the course of 1 week, animals were treated once daily by intragastric gavage as follows: control group – with distilled water (10 mL kg −1 ) containing 50 μL Tween 80; groups F10 and F20 – with 10 mL kg −1 suspensions containing fustin in two doses (10 mg kg −1 and 20 mg kg −1 , respectively) and 50 μL Tween 80. After the treatment period, carrageenan was injected in the left hind paw and paw oedema was evaluated 0, 30, 60, 120, 180, 240, and 300 min after the injection using a plethysmometer. In the control group, paw oedema increased gradually and peaked at the 180 th minute. Fustin treatment reduced the oedema in all time intervals and the effect was significant on the 30 th and 60 th minute after the injection. The present study indicated that fustin could suppress acute inflammation.

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