In vitro assessment of antioxidant and anti-inflammatory activities of Triphala and Punarnava: a comparative study

Triphala and Boerhavia diffusa (Punarnava) are widely used medicinal plants known for their diverse pharmacological properties, particularly their antioxidant and anti-inflammatory activities. The present study aimed to comparatively evaluate the antioxidant and anti-inflammatory potential of microwave-assisted hydroalcoholic extracts of Triphala and Punarnava using established in vitro assays. The hydroalcoholic extract of the plant material was prepared using the microwave-assisted extraction (MAE) technique employing ethanol: water (70:30 v/v) at 200 W and 50 °C for 18 min. Antioxidant activity was evaluated using DPPH, ABTS, FRAP, CUPRAC, nitric oxide, hydroxyl radical, and superoxide radical scavenging assays, while anti-inflammatory activity was assessed using protein denaturation and proteinase inhibition assays. Concentration-dependent antioxidant and anti-inflammatory properties were demonstrated by both extracts. The antioxidant property was better shown by triphala having lower IC₅₀/EC₅₀ value in the DPPH, ABTS, FRAP, and CUPRAC tests. On the other hand, punarnava had better anti-inflammatory activity especially in protein denaturation and proteinase inhibition assays. The study demonstrates that Triphala and Punarnava possess complementary pharmacological activities, with Triphala acting predominantly as a potent antioxidant and Punarnava exhibiting stronger anti-inflammatory effects. These findings suggest the potential of Triphala and Punarnava as useful natural sources in the development of new, complementary therapeutic modalities in the management of diseases or disorders.