Investigation of Anti-Inflammatory Properties and Phytochemical Profiling of Two Galls Extracts from Pistacia terebinthus: Implications for Therapeutic Applications

The passage discusses the historical use of Pistacia terebinthus L. galls in traditional medicine, highlighting their diverse applications such as in medicines, dyes, ink, and soap. Despite their long history of use, limited research has compared the chemical composition and anti-inflammatory properties of different types of these galls. This study aimed to fill this gap by characterizing the chemical composition of Pistacia terebinthus L. galls and evaluating their anti-inflammatory activity. Galls were collected, processed, and subjected to phytochemical analysis, revealing a rich presence of bioactive compounds, particularly phenolic acids. High-performance liquid chromatography (HPLC) analysis showed a clear difference in the phenolic composition of the two types of galls extract The MeOH extract of the galls was predominantly dominated by phenolic acids, mainly hydroxycinnamic acids, caffeic acid, caffeoylquinic acid, and chlorogenic acid and tannin. The results of the inhibition assay indicate that the extract of galls has anti-inflammatory activity. The extract was able to inhibit the denaturation of BSA by 50% at a concentration of 100 μg/ml. This is comparable to the anti-inflammatory activity of diclofenac sodium, a standard anti-inflammatory drug and confirm the traditional use of galls and may offer a promising natural therapeutic approach for inflammatory diseases.