The Analgesic Activity of Oregano (Origanum vulgare L.) Leaf Extraction on Sprague Dawley Rats

Abstract

Pain is a universal experience, and the search for effective, natural analgesics has driven researchers to explore medicinal plants with therapeutic potential. Oregano (Origanum vulgare L.), commonly known for its culinary uses, has been historically utilized in traditional medicine for its anti-inflammatory and pain-relieving properties. This study investigates the analgesic activity of Oregano leaf extract through the Plantar Test Hargreaves Method). The phytochemical analysis of Origanum vulgare extract revealed the presence of bioactive compounds, including flavonoids, polyphenols, saponins, and reducing sugars. These compounds act through multiple biological pathways, influencing nociceptive responses and inflammatory mediators. The Plantar Test was conducted on experimental groups treated with varying concentrations of Oregano extract (25%, 50%, and 75%), alongside negative (distilled water) and positive (Paracetamol syrup) controls. The results indicated a dose-dependent relationship, with the 75% concentration demonstrating significantly greater withdrawal latency compared to lower doses. Statistical analysis using ANOVA and Tukey’s Test confirmed significant differences between the treated groups. The 25% Oregano extract showed minimal pain relief. The 50% concentration exhibited moderate analgesic activity, significantly better but lower than Paracetamol. The 75% Oregano extract displayed the highest analgesic effect among the Oregano groups, approaching but not exceeding the efficacy of the positive control (Paracetamol). These findings suggest that Oregano extract holds promise as a complementary or alternative pain management solution. This research contributes to the growing body of evidence supporting the pharmacological potential of plant-based medicine.