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Analgesic and Anti-Inflammatory Activities of Tengho: A Drink Made from Some Cameroon Spices

Djikem Tadah Rudig N, Bogning Zangeu Calvin, Ateba Sylvin Benjamin, Zemo Gamo Franklin, Nguefack Julienne, Djiogue Sefirin, Dongmo Alain Bertrand, Njamen Dieudonne

Background: “Tengho” is a Cameroonian drink traditionally used for the treatment of inflammation, pain, hypertension, arthritis, diabetes and anxiety. Accordingly, the aim of this study is to evaluate its anti-inflammatory activity using carrageenan-, histamine and serotonin-induced paw oedema models and its analgesic activity using peripheral (acetic acid-induced writhing) and central (tail immersion in hot water) pain models.

Methodology: Tengho was daily orally administered to rodent at the dose of 200, 400 and 600 mg/kg BW, 1 hour before the induction of inflammation or pain.

Results: All tested doses significantly reduced oedema in carrageenan (p<0.001 after 3, 4, 5 and 6 hours), histamine (p<0.01 after 2 hours) and serotonin (p<0.01 after 1 h at the dose of 600 mg/kg) induced paw oedema models. We noticed as well a significant decrease (p<0.001) in the number of writhing provoked by the acetic acid and an increased (p<0.001) the tail flick latency in time-dependent manner.

Conclusion: Taken altogether, these results indicate the analgesic and anti-inflammatory properties of Tengho, supporting its local use as drink to relief inflammatory and painful conditions.