Analgesic And Antipyretic Activity Test Of Dill Leaf Ethanol Extract (Anethum Graveolens)
Abstract
Fever is a common health condition, usually caused by infection, characterized by an increase in body temperature (>37.5 °C) and often accompanied by pain. Dill leaves are known as medicinal plants with potential analgesic and antipyretic effects. Previous research by Dahiiya et al. (2012) revealed that flavonoids in dill leaves can inhibit cyclooxygenase, thereby reducing prostaglandin production from arachidonic acid. This study aimed to evaluate the analgesic and antipyretic activity of ethanol extract of dill leaves in mice. Five groups of test animals were used, induced with 1% acetic acid to produce pain and 4% peptone to induce fever. After 30 minutes, the positive control group was given paracetamol, the negative control group received CMC Na, while the test groups treated with dill leaf extract at doses of 400, 500, and 600 mg/KgBW. Observations included activity assessment and body temperature reduction, with using one-way ANOVA. Findings indicated a significant difference in the analgesic test (p = 0.00; p < 0.05), while the antipyretic test showed no significant difference (p = 0.575; p > 0.05). Further Tukey testing confirmed that the positive control group did not differ the 600 mg/KgBW group. That dose is effective as an analgesic to paracetamol.
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