In-vitro Anti-Inflammatory Potential of Leaf, Stem, and Fruit Extracts of Ficus capensis
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Abstract
Chronic inflammation is a major contributor to various diseases, including arthritis, diabetes, and cancer. Natural products, particularly plant extracts, have been recognized as valuable sources of anti-inflammatory agents. Ficus capensis, a plant species widely used traditionally, has been reported to possess various medicinal properties. This study aimed to investigate the anti-inflammatory potential of Ficus capensis leaf, stem, and fruit extracts and to explore their potential as novel phytopharmaceuticals. The anti-inflammatory activity was evaluated in-vitro using inhibition of albumin denaturation, inhibition of proteinase activity, and membrane stabilization tests at 0.625-10.00 mg/ml. Diclophenac and aspirin served as reference drugs. Standard biochemical methods were used. From the results, the extracts of Ficus capensis (0.625-10.00 mg/ml) demonstrated concentration-dependent anti-inflammatory activity. The percentage inhibition of albumin denaturation ranged from 2.78-90.28%, with the leaf extract exhibiting the most potent activity (90.28% inhibition, IC50 = 3.80 ± 0.11 mg/ml). Similarly, the leaf extract showed the highest anti-proteinase activity (67.11% inhibition, IC50 = 4.19 ± 0.04 mg/ml). Inhibition of heat and hypotonicity-induced hemolysis ranged from 1.80-50.74% and 2.08-42.78%, respectively, with the leaf extract exhibiting the most potent activity in both assays (IC50 = 8.27 ± 0.10 and 11.09 ± 0.08 mg/ml, respectively). While the leaf extract demonstrated the most significant anti-inflammatory activity, the stem and fruit extracts also showed moderate activity. This study provides evidence for the anti-inflammatory properties of Ficus capensis extracts, supporting their potential as novel phytopharmaceuticals for the management of inflammatory disorders.
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