Efficacy of Black Shallot Extract in Analgesic and Antipyretic Activities in Experimental Mice

Abstract

Black shallot (Allium ascalonicum) is a variant of the common shallot, characterized by its distinctive dark purple-black skin and a milder, sweeter taste. Within the Allium genus, which includes garlic and onions renowned for their medicinal properties, back shallot has garnered attention for its potential health benefits. The current study specifically explores black shallot extract's analgesic and antipyretic effects. The analgesic potential of black shallot extract (EABS) was gauged using the hot plate test, Haffner tail clip test, writhing test induced by acetic acid, and formalin-induced pain test. The antipyretic effects of EABS were investigated using a yeastinduced fever model in mice. Concurrently, antipyretic effects were assessed through a yeastinduced fever model in mice. In pain models, EABS-treated mice demonstrated significantly prolonged reaction times (P < 0.05) compared to controls. All EABS doses exhibited maximum pain reduction effects (MPA) after 45 minutes (P < 0.05), indicating positive outcomes in the hot plate test. EABS efficiently alleviated pain, reaching peak efficacy within 10 minutes of the Haffner tail clip test (P < 0.05). Notably, EABS displayed superior pain reduction in both the acetic acid-induced writhing and formalin-induced pain tests. Furthermore, EABS consistently
reduced rectal temperature (P < 0.05) throughout treatment, achieving a maximum antipyretic effect (63.24%) after 3 hours with a 200 mg/kg dose (P < 0.05). These findings provide robust evidence supporting the analgesic and antipyretic efficacy of EABS, underscoring its potential as a therapeutic option for pain and fever management