Assessing the In Vitro Antioxidant and Anti-inflammatory Activity of Moringa oleifera Crude Extract

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Background: Chronic inflammation and oxidative stress play a vital role in the pathogenesis of various diseases of the oral cavity including periodontal disease.Phytochemicals present in plants with antioxidant (AO) and anti-inflammatory properties could aid as a therapeutic adjunct in the management of these diseases.Aim: To assess the antioxidant and anti-inflammatory effects of aqueous and ethanolic extracts of Moringa oleifera Lam.(MOL) in an in vitro environment.Materials and methods: Aqueous and ethanolic extracts of M. oleifera Lam. were prepared by maceration.Antioxidant activity was assessed by FRAP, hydroxyl radical scavenging activity, and DPPH radical scavenging assay.Anti-inflammatory activity was assessed by Albumin Denaturation Assay.Experiments were repeated thrice, and mean and standard deviation were calculated.Results: Both the test substances exhibited significant antioxidant and anti-inflammatory activity, and aqueous extracts exhibited higher activity than ethanolic extract. Summary and conclusion:The anti-inflammatory and antioxidant activity of M. oleifera Lam. could be further explored for the management of periodontal disease as a local drug delivery system with the extract could be developed.