ANALGESIC ACTIVITY OF BOILED BRASSICA OLERACEA L. VAR. CAPITATA (CABBAGE) LEAVES

Background. The objective of this study was to evaluate the analgesic potential of leaves of Brassica oleracea L. var. capitata (cabbage), which are eaten in the cooked or boiled form in many parts of the world. Methods. Analgesic activity was determined through decreases by the methanol extract of boiled leaves in intraperitoneally administered acetic acid induced writhings in Swiss albino mice. Results. At doses of 50, 100, 200 and 400 mg per kg body weight, the methanol extract of boiled leaves dose-dependently reduced the number of acetic acid induced writhings by, respectively, 6.9, 17.2, 34.5, and 41.4%. The result obtained with the 50 mg/kg dose was not statistically significant, but the other doses gave significant reductions in the number of writhings. By comparison, a standard analgesic drug, aspirin, when administered at doses of 200 and 400 mg per kg reduced significantly the number of writhings by 24.1 and 51.7%, respectively. Thus at the two highest doses tested of the extract, the extract showed better analgesic activity than obtained with 200 mg/kg aspirin. Conclusion. Crude extract of boiled cabbage leaves are effective in alleviating pain.