In Vitro Evaluation of the Anti-Inflammatory Activity of Capparis spinosa Using Protein Denaturation Inhibition method

Abstract

In traditional medicine, many natural plant-derived compounds have been used for centuries to inhibit inflammatory pathways, often causing fewer side effects than synthetic drugs. Capparis spinosa has been traditionally used to treat various ailments; however, scientific studies on its pharmacological efficacy are limited.

This study aims to assess the in vitro anti-inflammatory activity of C.spinosa using the albumin denaturation inhibition method. Bioactive compounds were extracted from (flowers, roots, fruits, leaves, and seeds) using methanol. Extracts at different concentrations were tested for their ability to inhibit egg albumin denaturation. Diclofenac sodium, a non-steroidal anti-inflammatory drug, served as the positive control. The anti-inflammatory effect was evaluated by calculating the percentage inhibition of protein denaturation.

The results showed a concentration-dependent increase in inhibition. Notably, the flower and root extracts exhibited significantly higher anti-inflammatory activity compared to other plant parts. Moreover, the flower extract demonstrated a markedly greater inhibition rate than the positive control.