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International Journal of Phytomedicine and Phytotherapy

Table 2 Anti-pyretic effects of phytol and/or ascorbic acid and controls in Brewer’s yeast-induced pyrexia in mice

From: Ascorbic acid interaction with phytol: a modulatory effects on the anti-pyretic activity of paracetamol in Swiss albino mice

Treatment Rectal temperature (°F)
Basal# 0 h (after 18 h##) 1 h### 2 h### 3 h### 4 h###
Gr-I: Control (n = 5) 98.50 ± 0.18 100.67 ± 0.23 100.77 ± 0.14 100.73 ± 0.09 100.63 ± 0.18 100.58 ± 0.27
Gr-II: PARA (n = 5) 98.46 ± 0.09 100.40 ± 0.09 98.47 ± 0.23*ac 99.37 ± 0.12*a 98.41 ± 0.31*a 98.46 ± 0.37*a
Gr-III: PHY (n = 5) 98.48 ± 0.11 100.48 ± 0.17 99.58 ± 0.09a 98.48 ± 0.23*a 98.38 ± 0.12*a 98.44 ± 0.09*a
Gr-IV: AA (n = 5) 97.27 ± 1.45 97.93 ± 1.49 98.07 ± 1.43a 98.04 ± 1.11a 97.93 ± 0.11a 97.83 ± 0.47a
Gr-V: PHY + AA (n = 5) 96.30 ± 0.58 97.37 ± 0.33 97.73 ± 0.69ac 96.33 ± 1.16*abcd 96.22 ± 0.49*abcd 97.31 ± 0.35abc
Gr-VI: PHY + PARA (n = 5) 98.46 ± 0.16 100.50 ± 0.11 98.47 ± 0.09*ac 98.45 ± 0.06*a 98.42 ± 0.09*a 98.47 ± 0.14*a
Gr-VII: AA + PARA (n = 5) 99.30 ± 0.35 99.90 ± 0.26 99.33 ± 0.35a 99.26 ± 0.18a 99.33 ± 0.15a 99.29 ± 0.20a
Gr-VIII: PHY + AA + PARA (n = 5) 99.93 ± 0.76 100.63 ± 0.22 99.83 ± 0.59a 99.85 ± 1.22a 99.89 ± 1.04a 99.92 ± 1.51a
  1. #Rectal temperature before fever induction, ##Rectal temperature after 18 h of fever induction, ###Time after treatment
  2. AA ascorbic acid, PARA paracetamol, PHY phytol. Values are mean ± SEM. Statistical analysis: ANOVA followed by Dunnett’s multiple comparisons p < 0.05 when compared to *0 h (respective group); acontrol, bPARA, cPHY, dAA
  3. Gr-I: Control (vehicle)
  4. Gr-II: PARA (100 mg/kg)
  5. Gr-III: PHY (200 mg/kg)
  6. Gr-IV: AA (125 mg/kg)
  7. Gr-V: PHY (200 mg/kg) + AA (125 mg/kg)
  8. Gr-VI: PHY (200 mg/kg) + PARA (100 mg/kg)
  9. Gr-VII: AA (125 mg/kg) + PARA (100 mg/kg)
  10. Gr-VIII: PHY (200 mg/kg) + AA (125 mg/kg) + PARA (100 mg/kg)