Evaluation of the Effect of Malva Parviflora Hydro-alcoholic Extract on Pain in Male Rat


1 Assistant Professor of Physiology.Department of Nursing and Midwifery, Dezfoul Branch, Islamic Azad University, Dezfoul, Iran.

2 Professor of Neuroscience.Department of Physiology, Research Center Physiology, Faculty of Medicine, Ahvaz Jundishapur University of Medical Sciences, Ahvaz,Iran.

3 Associated Professor of Biology.Department of Biology, Payame Noor University, Tehran, Iran.


Background and Objective: Due to the low side effects of active ingredients of medicinal plants, they are considered appropriate alternatives to synthetic drugs. Malva periflora has anti-inflammation effects in folk and herbal medicine. In this study the anti-nociceptive and anti-inflammatory effects of Malva parviflora were investigated.
Subjects and Methods: In this study seventy two Wister male rats were used: negative control group that received no treatment, sham group received normal saline (1ml), Test groups received respectively 100, 200, 400, 600 or 800 mg/Kg extract for 10 days by gavages. Positive control group received 600 mg/Kg extract with 300mg/Kg Aspirin intraperitoneally; Group received 600mg/Kg extract and naloxone (10 mg/Kg) intraperitoneally. Pain was tested by formalin test by subcutaneous administration of 50 µl formalin 2.5% in hindpow plantar.
Results: Malva extract had a dose-dependent anti-nociceptive effect on both acute and chronic pains induced by the formalin injection (P<0.05). In the acute phase Malva lost its analogesic effect due to the inhibitation of opioid receptor by naloxone. But in the inflammatory phase, this effect was weaker in comparison with aspirin. On the other hand, effective dose (600 mg/Kg) of extract with naloxone decreased significantly as compared to effective dose of extract alone.
Conclusion: Malva parviflora extract has flavonoid and anti-inflammatory compounds. Yet prostaglandins release could probably be decreased by inhibiting cyclooxygenase activity.So it reduces pain in chronic phase thanks to its anti-inflammatory properties.


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