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Table 4 Effect of crude and flavonoids extracts of Rubus ulmifolius on yeast-induced pyrexia in Rats

From: Pharmacological profile of the aerial parts of Rubus ulmifolius Schott

Groups Rectal Temperature in °C
Normal Brewer’s yeast After administration of test samples and standard drug
1sthr 2ndhr 3rdhr 4thhr
GI (Control) 37.36 ± 0.08 39.61 ± 0.03 39.41 ± 0.04 (8.88%) 39.48 ± 0.06 (5.92%) 39.43 ± 0.07 (8.14%) 39.46 ± 0.04 (6.66%)
GII (Paracetamol) 37.46 ± 0.04 39.4 ± 0.06 38.86 ± 0.08 (27.58%) 38.38 ± 0.07 (52.58%) 38 ± 0.05*** (72.41%) 37.7 ± 0.05*** (87.93%)
Ru.Cr GIII 150 mg 37.13 ± 0.03 39.45 ± 0.24 39.36 ± 0.08 (3.87%) 39.10 ± 0.15 (15.08%) 38.76 ± 0.23 (29.74%) 38.20 ± 0.11* (53.87%)
GIV 300 mg 37.23 ± 0.08 38.90 ± 0.30 38.71 ± 0.08 (11.37%) 38.36 ± 0.34 (32.33%) 37.93 ± 0.42** (58.08%) 37.66 ± 0.38*** (74.25%)
Ru.F GV 150 mg 37.16 ± 0.08 39.36 ± 0.38 38.84 ± 0.12 (23.63%) 38.71 ± 0.35 (29.54%) 38.53 ± 0.12 (37.72%) 37.87 ± 0.50** (67.72%)
GVI 300 mg 37.26 ± 0.12 39.66 ± 0.20 38.70 ± 0.45 (40%) 38.23 ± 0.08** (59.58%) 37.86 ± 0.18*** (75%) 37.60 ± 0.05*** (85.83%)
  1. All values are taken as mean ± SEM (n = 3), **P < 0.05, ***P < 0.01