El- Medany Azza1 and EL-Medany Jamila2
1Department of Pharmacology, Faculty of Medicine KHUH, King Saud University, P.O. Box 2925, Riyadh 11461, Saudi Arabia
2Department of Anatomy, Faculty of Medicine, King Saud University, Saudi Arabia
The present study investigated the analgesic and anti-inflammatory effects of chlorogenic acid (CGA), a polyphenolic compound present in many foods and beverages using carrageenan (Carr)-induced paw edema in rats and formalin-induced algesia in mice. The molecular mechanisms of CGA were studied through induction of endogenous & exogenous superoxide anion stress in the aforementioned rodent inflammation & algesia models. The results revealed that treatment of rats with CGA (50, 100 or 150 mg/kg) significantly reduced the rats paw edema induced by carrageenan and the formalin- induced pain in mice (P<.05) as compared to control groups. A significant reduction in rat paw volume in nitric oxide induced edema was observed (P<.05), also CGA produced a significant reduction in malondialdehyde (MDA) and a significant increase in reduced glutathione (GSH) in paw tissues (P<.05). These results confirm that CGA has both analgesic and anti-inflammatory properties which may be related to the ability of this polyphenol to reduce the levels of superoxide and peroxynitrite anion radicals. The results of the present work showed that CGA represents a promising potential drug of natural anti-inflammatory property for the development of new drugs that may help to control oxidative stress and consequently the inflammatory response.