ANTIPYRETIC EFFICACY OF GARLIC (Allium sativum) IN RATS (Rattus norvegicus)

Abstract

Fever is a common physiological response to infection and inflammation, and the search for effective natural antipyretic agents continues to attract scientific interest. This study aimed to evaluate the antipyretic potential of garlic bulb (Allium sativum) decoction through phytochemical screening and in vivo testing using peptone-induced fever in male white rats (Rattus norvegicus). Phytochemical analysis revealed the presence of saponins as the only detected secondary metabolite from aqueous garlic decoction. Antipyretic activity was evaluated using 5% peptone as a fever-inducing agent, with aquades as the negative control and paracetamol as the positive control. Garlic decoctions 10%, 20%, and 40% significantly reduced rectal temperature compared with the negative control from 90 minutes onward (p<0.05), with the 40% decoction showing the greatest effect and antipyretic activity comparable to paracetamol. These findings suggest that garlic bulb decoction has potential as a natural antipyretic agent, with saponins likely contributing to its antipyretic activity.