ANTI INFLAMMATORY ACTIVITY OF SELENIUM NANOPARTICLES SYNTHESISED USING CLOVE AND CINNAMON: AN In vitro STUDY

Background: Selenium nanoparticles (Se NPs) synthesised from plant sources are eco friendly, cost effective and have a wide range of applications. The anti inflammatory property of selenium produced by various herbal sources has well been studied. Clove and cinnamon have been used in this study to produce Se NPs.

Aim: The aim of this study was to determine the anti inflammatory activity of selenium nanoparticles using clove and cinnamon.

Materials and Methods: 0.5 gm of clove powder and 0.5 gm of cinnamon powder was taken and mixed with 100 ml of water. This extract is then boiled in a hot water bath at 90°C, to this solution 0.80 gm of selenium was added and was subjected to constant stirring until the formation of brown suspension. This was centrifuged for 10 minutes and the antifungal property against Candida albicans was assessed.

Results: The peak found at 650 nm in the UV spectroscopy indicates the formation of selenium nanoparticles. From the study, it was found that with the increase in the concentration of the clove and cinnamon mediated selenium nanoparticles, the zone of inhibition against C. albicans was increased. The highest zone of inhibition obtained was 12 mm at 150 μl.

Conclusion: Selenium nanoparticles produced using clove and cinnamon have good anti-inflammatory activity and can be used in the future as pastes, gels etc. for topical application instead of using conventional anti-inflammatory agents to minimize their side effects.