Exploration of Analgesic-Antipyretic Effect from Lemon Peppers Methanol Extract

Abstract

Non-Steroidal Anti-Inflammatory Drugs (NSAIDs) are usually prescribed to manage fever or pain; however, it has significant gastrointestinal complications. Lemon peppers fruit as a herb tends to have milder side effects and is safer than antipyretic-analgesic drugs. Therefore, this study aimed to determine lemon pepper methanol extract’s analgesic and antipyretic effects in male Wistar rats. Lemon pepper fruit was extracted by the maceration method using methanol as a solvent. Meanwhile, both analgesic and antipyretic evaluation used 25 rats which were grouped into five different groups viz. control (0.5% Na-CMC), standard (Paracetamol 150 mg/kg BW), lemon pepper extract-I (250 mg/kg BW), II (500 mg/kg BW), and III (750 mg/kg BW). The analgesic and antipyretic effects were evaluated by the acetic acid writhing method and Yeast-Induced method, respectively. The result showed that the antipyretic effect was significantly observed at the two highest doses (P-value = 0.003). However, the analgesic effect was revealed by lemon pepper fruit at the highest dose (P-value = 0.004). Hence, it can be concluded that the lemon pepper methanol extract has an antipyretic-analgesic effect at doses of 500-750 mg/kg BW.