Evaluation of anti-inflammatory action of Laurus nobilis-an in vitro study

Abstract

Bay leaf is also called as Laurus nobilis an aromatic evergreen tree or large shrub with green, glabrous leaves, in the flowering plant family Lauraceae. It is native to the Mediterranean region and is used as a bay leaf for seasoning in cooking. Its common names include bay laurel, sweet bay, bay (esp. United Kingdom) true laurel, Grecian laurel, laurel tree or simply laurel. Bay leaf refers to the aromatic leaves of several plants which are used in cooking for their distinctive flavour and fragrance. It has many medicinal properties which can also be used to treat cancer as well as gastric problems. Bay leaf is also commonly used to treat muscles and joint pain. Aqueous extracts of bay laurel can also be used as astringents and even as a reasonable salve for open wounds. The anti-inflammatory activity of bay leaf was determined but its ability to inhibit protein denaturation where denaturation of proteins is a well-documented cause of inflammation. The anti-inflammatory effect of the herb was comparable to reference analgesics and non-steroid anti- inflammatory drugs. The present study makes the herb worthy of further investigation