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 min	60 min	120 min
Control	3.8 ± 0.4	3.9 ± 0.4	3.7 ± 0.7
Phytol 25	9.6 ± 0.9**	7.9 ± 1.2	6.2 ± 1.0
Phytol 50	11.0 ± 2.0***	10.3 ± 1.9**	8.8 ± 1.0**
Phytol 100	10.1 ± 1.0**	7.3 ± 0.7	8.0 ± 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 (𝑛=8). Control values indicate the animals injected with saline + Tween 80. *𝑃<0.05; **𝑃<0.01; ***𝑃<0.001 compared with the control group (one-way ANOVA followed by Dunnett’s test).