COMPARISON OF IN-VITRO ANTIOXIDANT, ANTI-INFLAMMATORY ACTIVITIES AND GC-MS PROFILES OF NIGELLA SATIVA AND TRIGONELLA FOENUM-GRAECUM SEEDS

Inflammation, activated by oxidative stress, is the leading cause of all chronic diseases. Our culinary practices should include antioxidant and anti-inflammatory foods to combat these problems. Spices in India have been used traditionally not only as flavour enhancers in food but also as natural therapeutic agents in the prevention and treatment of a wide variety of ailments owing to the presence of an array of bioactive principles. The aim of the present study was to compare the in-vitro antioxidant, anti-inflammatory, and GC-MS profiles of Nigella sativa and Trigonella foenum-graecum seeds. In-vitro antioxidant and anti-inflammatory assays like DPPH (2, 2 – diphenyl – 1- picrylhydrazyl), Phosphomolybdenum, Ferric reducing antioxidant power, Superoxide radical scavenging assay, and Human Red Blood Cell stabilization assay was conducted to analyze the antioxidant and anti-inflammatory activities. Nigella sativa seeds were observed to have more antioxidant properties than Trigonella foenum-graecum seeds in all the assays. Maximum antioxidant potential was observed for Nigella sativa seeds in superoxide radical scavenging assay with lowest IC₅₀ value of 17.28 µg/mL. The anti-inflammatory property was found to be higher in Trigonella foenum-graecum seeds when compared to Nigella sativa seeds. IC₅₀ value of Trigonella foenum-graecum seeds was found to be 54.59 µg/mL when compared to Nigella sativa seeds with an IC₅₀ value of 98.85 µg/mL. Since, both antioxidant and anti-inflammatory potentials are important in improving chronic diseases, both Nigella sativa and Trigonella foenum-graecum seeds should be used in sufficient amounts in our daily diet to combat diseases.