Pharmacological Evaluation of Brewer's Yeast-Induced Antipyretic and Analgesic Activity of Allium Schoenoprasum on Wistar Rats

Pyrexia (heat) and pain are two of the most common clinical symptoms of infection, inflammation, and damage, and they often coexist to indicate underlying pathogenic processes The aim of this study was to investigate the analgesic and antipyretic properties of the ethanol extract from leaves of the plant Allium schoenoprasum in Wistar albino rats. The antipyretic activity of leaves of the plant Allium schoenoprasum was studied in Brewer’s yeast-induced pyrexia in rats. The analgesic activity of leaves of the plant Allium schoenoprasum was studied using the tail-flick method. In analgesic activity models, ethanol extract significantly (p < 0.001) reduces the painful stimulus. It also possesses antipyretic activity; ethanol extract significantly (p < 0.01) reduces fever at higher doses within 3 hours on a Brewer's yeast-induced pyrexia model in rats. The findings of this research indicate that the ethanolic extracts of Allium schoenoprasum leaves exhibited antipyretic properties that were significant between the doses of 200 mg/kg and 400 mg/kg of body weight. Furthermore, it is possible that the primary mechanism(s) of action of these extracts is the inhibition of the synthesis and/or release of inflammatory mediators. Ethanolic extracts of Allium schoenoprasum leaves also showed analgesic activity at high doses.