| Acceptance rate | 46% |
|---|---|
| Time to first decision | 6 months* |
| Time to decision with review | 50 days* |
*Approximate number of days
**The days mentioned above are averages and do not indicate exact durations. The process may vary for each article.
ACTA Pharmaceutica Sciencia
2020 , Vol 58 , Num 3
Omega 3 Fatty Acid and Vitamin A Ameliorate Carrageenan-induced Joint Inflammation in Wistar Rats
1 Ahmadu Bello University, Human Physiology, Zaria, Nigeria2 Ahmadu Bello University, Pharmaceutics and Pharmaceutical Microbiology, Zaria, Nigeria
3 Kaduna State University, Human Physiology, Kaduna, Nigeria
4 University of Ibadan, Physiology, Ibadan, Nigeria
DOI : 10.23893/1307-2080.APS.05818 Viewed : 14994 - Downloaded : 4161 This study investigates the effect of omega 3 and Vitamin A on joint inflammation in Wistar rats. Joint inflammation was induced by carrageenan and the animals were treated with omega 3, Vitamin A or a combination of both for 10 days. Changes in Knee diameter (KnD), Tumor Necrosis Factor-? (TNF-?) level and C-Reactive protein (CRP) level were assessed to determine treatment efficacy. Carrageenan caused significant increase in KnD, TNF-? and CRP compared to the control. Treatments with Omega 3 alone or in combination with Vitamin A significantly reduced the elevated KnD, TNF-? and CRP. Vitamin A alone produced similar effect on KnD and TNF-? but had no effect on CRP. It is thus concluded that though both treatments decreased knee diameter at the 10th week, Omega 3 alone and in combination with Vitamin A showed a better outcome with a higher decrease in TNF-? and CRP than Vitamin A alone. Keywords : Joint inflammation, Omega 3 fatty acids, Vitamin A, knee diameter, TNF-?, C-reactive protein