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

98.50 ± 0.18

100.67 ± 0.23

100.77 ± 0.14

100.73 ± 0.09

100.63 ± 0.18

100.58 ± 0.27

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

98.48 ± 0.11

100.48 ± 0.17

99.58 ± 0.09^a

98.48 ± 0.23*^a

98.38 ± 0.12*^a

98.44 ± 0.09*^a

97.27 ± 1.45

97.93 ± 1.49

98.07 ± 1.43^a

98.04 ± 1.11^a

97.93 ± 0.11^a

97.83 ± 0.47^a

96.30 ± 0.58

97.37 ± 0.33

97.73 ± 0.69^ac

96.33 ± 1.16*^abcd

96.22 ± 0.49*^abcd

97.31 ± 0.35^abc

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

99.30 ± 0.35

99.90 ± 0.26

99.33 ± 0.35^a

99.26 ± 0.18^a

99.33 ± 0.15^a

99.29 ± 0.20^a

99.93 ± 0.76

100.63 ± 0.22

99.83 ± 0.59^a

99.85 ± 1.22^a

99.89 ± 1.04^a

99.92 ± 1.51^a