COMPARATIVE STUDIES ON THE EFFECT OF ANTIPYRETIC AND ANTI-INFLAMMATORY PROPERTIES OF LIQUORICE AND CLOVES EXTRACTS

The goal of this study is to compare the antipyretic and anti-inflammatory qualities of extracts from cloves and licorice. Phytochemical screening, antimicrobial testing, in vitro anti-inflammatory assessment using the protein denaturation inhibition assay, and in vivo antipyretic effectiveness using the brewer's yeast-induced pyrexia model were performed on aqueous and ethanolic extracts. Phenolics, flavonoids, triterpenes, and saponins were found, especially in ethanolic extracts, according to phytochemical study. Significant suppression was seen in antibacterial investigations, particularly with ethanolic liquorice extract. Rectal temperature was significantly lowered in vivo, and the combined extract (1:1) exhibited better antipyretic action. A concentration-dependent suppression of protein denaturation was further validated by the in vitro anti-inflammatory test, and the combined extract showed synergistic benefits. These results demonstrate the potential of clove and licorice as natural antipyretic and anti-inflammatory medicines and support their traditional usage.