Activités antioxydante et anti-inflammatoire des extraits alcooliques et aqueux des feuilles et des baies Pistacia lentiscus.

Abstract

The anti-inflammatory and antioxidant of extract of the fruits, ethanolic and aqueous extracts of leaf of Pistacia lentiscus were studied in vivo and in vitro respectively. Local treatment of edema ear with 2 mg of methanolic extract of fruits or extract of leaves induced a significant decrease (p <0.001) in to the control group, 70% and 65% respectively. The aqueous extract of the leaves gives a lower inhibitory effect (51%), but almost equal to that of indomethacin at used doses. Treatment with 200 mg / kg of alcoholic extract of fruits and leaves orally causes an inhibition of 56% and 46% in vascular permeability respectively. The aqueous extract of leaves of Pistacia lentiscus caused a lower inhibition, only 28%. The effect of extracts on carrageenan-induced pleurisy show that oral administration of 400 mg/kg of methanolic extract of the fruits, ethanol or aqueous extracts of leaves causes a significant reduction in the development of pleurisy and of PMNs. The effect of the same extracts are tested in vitro using the DPPH test, metal chelating and ß-/linoleic acide test shows that these extracts possess strong DPPH radical scavenger activity and high capacity inhibit lipid peroxidation. However, only the alcoholic extracts of fruits and leaves have an effect on the metal chelating.