Title:Anti Inflammatory and Anti Arthritic Activity of Different Milk Based Formulation of Curcumin in Rat Model
Volume: 15
Issue: 2
Author(s): Gupta Sumeet*, Kumria Rachna, Chauhan Samrat, Chattopadhyaya Ipshita, Jhawat Vikas and Sharma Manu
Affiliation:
- Department of Pharmacology, M. M. College of Pharmacy, M. M. University, Mullana, (Ambala), Haryana,India
Keywords:
Inflammation, curcumin, bioavailability, enhancer, milk, arthritis.
Abstract: Background: Inflammation is the key mediator for arthritis. Plant based products are most
useful for treating various disorders, but at the same time drug absorption is utmost important for effective
therapy. The present aim of our study was to find out the therapeutic concern in pharmacokinetic
and pharmacodynamic parameters in an arthritis induced rat model.
Methods: Carregenan and complete Freud’s adjuvant, both were used for an arthritis induction as an
animal model. Formulation of curcumin was prepared in different quality of milk brand, high fat milk
with ghee and in an aqueous suspension. They were administered orally to the rats for 21 days continuously.
Different pharmacodyanmic parameters were analyzed which include percentage inhibition of
inflammation, cytokines (IL-6 and TNF-α), hematological levels, X-Rays and histology condition.
Pharmacokinetics was also determined like Cmax, Tmax and Kel using HPLC method.
Results: The result concludes that, curcumin in full fat milk with ghee and full fat curcumin formulation
treated group showed a higher statistical significant effect in the prevention of inflammation in
both the models. The presence of curcumin in plasma was higher only in full fat with ghee formulation
and full fat milk formulation treated group when compared to the other groups.
Conclusion: Hence, it concludes that the presence of adjuvant act as an enhancer can increase the
bioavailability of curcumin for achieving maximum effectiveness.
