Abstract:
The traditional Sri Lankan spice mix (TSSM) also known as raw curry powder is prepared by
combining the seeds of coriander (Coriandrum sativum), cumin (Cuminum cyminum), and
fennel (Foeniculum vulgare). Generally, spices contain bioactive compounds like
phytochemicals with therapeutic potential that can boost immunity. As studies on TSSM are
scarce, the potential effects of TSSM on inflammation and the production of reactive oxygen
species (ROS) by peritoneal cells were investigated here. Two groups (test - TSSM; n=4, control – distilled water; n=4) of healthy adult male Wistar rats were orally gavaged daily for
6 weeks during this study. At the end of the 6
th week, the carrageenan-induced rat paw
oedema model was utilized in assessing the anti-inflammatory properties whereas the
Nitroblue tetrazolium (NBT) assay was performed on carrageenan-induced infiltration of
peritoneal cells to determine the effect of TSSM on the ROS production of peritoneal cells. The
assessment of anti-inflammatory properties resulted in different rates of change in hourly
paw volume between the two groups following the carrageenan administration. The mean
peak volume displacement for the test group was observed at the 3
rd hour of carrageenan
treatment and for the control group, it was recorded at the 4
th hour. This manifests better anti inflammatory powers in the test group. Nevertheless, there was no significant difference
between the changes in the volume displacement of the two groups in each hour (p<0.05). The statistical comparison of optical density values of NBT assay at 620 nm revealed no
significant difference (p<0.05) in ROS production of peritoneal cells between the test and
control groups. These results indicate that there is a window for higher concentrations of
TSSM to possess better anti-inflammatory properties that could make TSSM a food adjunct
that acts against hyperinflammation although no significant relationship between the TSSM
and oxidative stress was unveiled
