PHYTOCHEMICALS COMPOSITION, ANTIOXIDANT POTENTIALS AND ANTI-INFLAMMATORY EFFECTS OF AQUEOUS EXTRACT OF PSIDIUM GUAJAVA (GUAVA) LEAVES
Abstract
Inflammation and oxidative stress are linked to many diseases, including arthritis, cardiovascular diseases, and cancer. Non-steroidal anti-inflammatory drugs have been reported to have significant side effects such as nephrotoxicity and gastrointestinal injury. Guava (Psidium guajava L.) leaves are utilized in traditional medicine in the management of inflammation, fever, and digestive diseases. The plant has been reported to contain diverse phytochemicals, including flavonoids, terpenoids, coumarins, alkaloids, and tannins, which exhibit antioxidant and anti-inflammatory effects. Aqueous extract of guava leaves was thus evaluated for phytochemical composition, antioxidant potential, and anti-inflammatory effects using Standard procedures such as DPPH radical scavenging assay, and egg albumin-induced edema methods. The results revealed appreciable amounts of saponins (18.18±0.01mg/g), terpenoids (18.05±0.57mg/g), phenolics (11.32±0.02mg/g), alkaloids (11.63±0.01mg/g), flavonoids (11.85±0.01mg/g), and tannins (11.54±0.02mg/g). DPPH assay of the extract revealed a concentration-dependent antioxidant activity, with 83.32% inhibition at 500mg/kg body weight comparable to ascorbic acid (93.85%). In vivo results of the extract reduced paw edema significantly (p
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