Analgesic Activity of Moringa Leaf Ethanol Extract Nanogel in White Rats Using the Hot Plate Method

Abstract

Pain is a common complaint, as it hinders daily activities and reduces overall well-being. While synthetic analgesics are effective at relieving pain, long-term use carries the risk of digestive system disorders. Moringa leaves (Moringa oleifera Lam.) contain flavonoids, tannins, glycosides, and triterpenoids, which have the potential to produce natural analgesic effects. This study aimed to evaluate the analgesic activity of a nanogel formulated from the ethanolic extract of Moringa leaves in male white rats using the hot-plate method. Four nanogel concentrations (0%, 2.5%, 5%, and 7.5%) were prepared and tested for physical quality; their analgesic effects were observed in 30 male white rats divided into six treatment groups. Pain response was recorded by measuring the frequency of paw-licking between 5 and 120 minutes post-administration, and the data were analyzed using the Kruskal-Wallis test followed by the Mann-Whitney test. The results showed that all four nanogel formulas met physical quality standards, with pH values ​​ranging from 4.93 to 5.45 and viscosities between 5,480 and 9,990 mPa.s. The Kruskal-Wallis test revealed significant differences between groups (p=0.016), with the 7.5% concentration formula demonstrating the most superior analgesic effect among the tested nanogels. This study demonstrates that the Moringa leaf ethanolic extract nanogel possesses analgesic activity and holds potential for further development as a natural topical pain-relief product.