In-vitro Antioxidant and Anti-inflammatory Potential of Ficus infectoria Fruits

Background: Antioxidants are chemical substances, either synthetic or natural, that can avert or slow down a range of cellular damage. Objectives: The purpose of this study was to verify the antioxidant and anti-inflammatory properties of alcoholic and aqueous extracts of Ficus infectoria fruits. Materials and Methods: DPPH free radical quenching test, reducing power technique, and hydrogen peroxide scavenging tests were used to assess antioxidant efficacy. In vitro anti-inflammatory experiments were also investigated for membrane stabilization potential and inhibition of proteins from denaturation. Results: Fruits included alkaloids, steroids, phenolics, flavonoids, and amino acids, according to phytochemical study. The total phenolic and flavonoid content of the methanolic and aqueous preparations were determined to be 576.16 ± 129.10 and 416.12 ± 112.01 mg/g Gallic Acid Equivalents (GAE) and 423.17 ± 56.48 and 253.35 ± 24.07 mg/g Rutin Equivalents (RE) respectively. In comparison to the benchmarks Rutin and ascorbic acid, both preparations showed significant DPPH and H2O2 quenching efficacy. As compared to the standard Indomethacin, both preparations have strong membrane stabilising and protein denaturation inhibitory potencies Conclusion: The current findings point to Ficus infectoria’s antioxidant and anti-inflammatory properties. However, the active ingredients relevant for the activity must be identified and purified, and the exact mechanism must be determined.