In vitro anti-inflammatory activity of different hannah Yam extract

• Main Author: Sha'ari, Mohamad Allif
• Format: Undergraduate Final Project Report
• Published: 2018
• Online Access: http://discol.umk.edu.my/id/eprint/5211/

For a decade, plant sources such as natural herbs and medicinal plants have been used by people for food material as well as healing remedies. Sweet potato (Impomea batatas) or in Malaysia they are locally known as KELEDEK, is rich with nutritional value such as carbohydrate, vitamin A, vitamin B5, B6, thiamin, riboflavin and carotenoids. This tuber crop which under family Convuvlaceae are grown in hot tropical temperature and take about 3 months before it can be harvested. Sweet potato also known in Malaysia as one of the major food source consume by people in this country. Currently, there are lacking of information on research and publication of this species on their anti-inflammatory activity. The in vitro anti-inflammatory action of sweet potato was studied by the haemolysis of chicken red blood cells with membrane stabilization tests (heat-induced haemolysis test and hypotonicity-induced haemolysis). The heat-induced haemolysis sample was furthered to the SDS-PAGE to determine the haemolysis of CRBCs occurance. The result shows that 50% of ethanolic extract gives high inhibition of haemolysis in both heat-induced haemolysis and hypotonicity-induced haemolysis test with 82% and 84% respectively. Meanwhile, hexane gives the lowest inhibition of haemolysis in both tests with 69% and 49% respectively. In conclusion, Hannah yam contain properties that would be a good anti-inflammatory agent for nutraceutical potential.