Role of carbonic anhydrase in the anti-inflammatory mechanism of diosmin and hesperidin in rats
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Abstract
Flavonoids such as diosmin and hesperidin produce antinociceptive and anti-inflammatory effects, potentially involving the inhibition of carbonic anhydrase (CA) as a mechanism of action. It is believed that CA inhibition helps reduce inflammation by improving symptoms such as pain, redness, swelling, warmth, and loss of mobility in the affected area. We showed that diosmin and hesperidin produced an anti-inflammatory effect involving inhibition of CA. The study was conducted on male Wistar rats by measuring the time spent licking and the number of shakings after the 1 % formalin was administered to the plantar area of the hind limb. Treatments were as follows: vehicle, diosmin, hesperidin, meloxicam, acetazolamide, sulfonamide, and combinations of inhibitors with the flavonoids. Subsequently, measurements in both hind limbs were carried out to evaluate the degree of inflammation. The results indicated that diosmin and hesperidin at 100 and 316.2 mg/kg decreased the time-spent licking and number of shakings in phase 2 of the 1 % formalin test, whereas when administered in combination with acetazolamide and sulfonamide at 100 mg/kg, the anti-inflammatory effect of the flavonoids was reversed. These findings suggest that CA’s activity plays an important role in the antinociceptive and anti-inflammatory effects of the flavonoids diosmin and hesperidin.
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