Neuroscience Journal / 2013 / Article / Tab 1

Research Article

Antinociceptive and Antioxidant Activities of Phytol In Vivo and In Vitro Models

Table 1

Effects of phytol (25, 50, 100, and 200 mg/kg, i.p.) and morphine (10 mg/kg, i.p.) on heat-induced nociception in mice (hot plate test).

Tratament
(mg/kg, i.p.)
Latencies (s)
30 min60 min120 min

Control3.8 ± 0.43.9 ± 0.43.7 ± 0.7
Phytol 25 9.6 ± 0.9**7.9 ± 1.26.2 ± 1.0
Phytol 50 11.0 ± 2.0***10.3 ± 1.9** 8.8 ± 1.0**
Phytol 10010.1 ± 1.0**7.3 ± 0.78.0 ± 1.2*
Phytol 200 9.3 ± 0.6*7.6 ± 1.6 7.3 ± 1.0
Morphine 10 15.0 ± 1.5*** 13.6 ± 1.4*** 7.2 ± 0.6

Latency values are expressed as mean ± SEM ( ). Control values indicate the animals injected with saline + Tween 80. * ; ** ; *** compared with the control group (one-way ANOVA followed by Dunnett’s test).