ANALGESIC ACTIVITY OF BOILED AND NON-BOILED VIGNA

Background: The objective of this study was to evaluate the analgesic potential of seeds of Vigna mungo, a lentil crop whose seeds are eaten in the boiled form in Bangladesh. Methods: Analgesic activity was determined through decreases by the methanol extract of boiled and non-boiled seeds 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 seeds dosedependently and significantly reduced the number of acetic acid induced writhings by, respectively, 21.4, 32.1, 35.7, and 46.4%. Interestingly, this effect was found to be reversed by methanol extract of non-boiled seeds, which at the afore-mentioned four doses, reduced the number of writhings, respectively, by 39.3, 35.7, 32.1, and 21.4%. 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 42.9 and 53.6%, respectively. The results suggest that the seeds may contain components, which can actually increase the feeling of pain; however, such components are inactivated by boiling. Conclusion: Crude extract of boiled Vigna mungo seeds are effective in alleviating pain.