Assessment of Immunomodulatory Effect on Natural Antioxidants – An In Vitro Study

Abstract

BACKGROUND Garlic has anti allergic, anti-tumour and chemo preventive effect. Turmeric has analgesic, anti-inflammatory, wound healing, and immunomodulatory activities. Spirulina has antioxidant, immunomodulatory, anti-inflammatory, anticancer, antiviral, and antibacterial effects. Honey has antimicrobial, antioxidant, anticancer, antiinflammatory. The purpose of this study was to prepare herbal formulations of garlic, turmeric, honey, and spirulina and analyse its immunomodulatory effect. METHODS Garlic, turmeric, honey, and spirulina were combined with 100 ml of distilled water and simmered for 15 minutes before being filtered and condensed again to 5 ml. The diphenyl 1-picryl-hydrazyl-hydrate test (DPPH), ferric reducing antioxidant power assay (FRAP) and H2O2 assays were used to evaluate the immunomodulatory effect. RESULTS The prepared extract showed significant results at 50 l when assessed using DPPH, FRAP and H2O2 assay (i.e.) 72.1 %, 94.6 % and 67.9 % respectively. CONCLUSIONS This in-vitro study shows that the combination of garlic, turmeric, honey and spirulina formulation have good immunomodulatory effects when compared to the standard. Hence, in future, it can be used as a safe alternative instead of commercially available medicines in the form of in-situ gel for management of immune mediated disorders. KEY WORDS Garlic, Turmeric, Honey, Spirulina, Antioxidant, Immunomodulator