Evaluation of in-vitro Anti-Inflammatory Activity of Chebulinic Acid From Terminalia Chebula Linn. Against the Denaturation of Protein

The present study highlights the importance of Terminalia chebula Linn, a plant used in traditional system of medicine for various disorders. This study was aimed at the evaluation of the anti-inflammatory activity of marker compound (chebulinic acid) from the pericarp of fruits of Terminalia chebula. There have been a number of reports in the literature, where the hydrolytic products of chebulinc acid i.e. gallic acid, ellagic acid and galloyl derivatives have shown marked anti-inflammatory properties, however the antiinflammatory properties of chebulinic acid have not been determined. As denaturation of protein is one of the major reason, which is responsible for inflammation, the activity was determined in terms of its ability to inhibit denaturation of proteins. Chebulinic acid was incubated at different concentrations ranging from 0.0 - 100.0 µg/ml with egg albumin in controlled experimental conditions and subjected to determination of absorbance and viscosity to assess the anti-inflammatory property. Chebulinic acid efficiently reduced the denaturation of protein in terms of percentage inhibition (IC50 - 43.92 µg/ml). The percentage inhibition was comparable with that of standard (diclofenac sodium) having IC50 value 47.04 µg/ml. Our study is the first report which focuses on anti-inflammatory response of chebulinic acid against denaturation of proteins. Since, the results are comparable with diclofenac sodium. The plants as well as compound can be taken for further in-vivo studies.