Context: Synthesized from plant sources, selenium nanoparticles (Se NPs) are eco-friendly, cost-effective and have a wide variety of applications. The anti-inflammatory properties of selenium produced by different sources of herbs have been well studied. Clove and cinnamon have been used to generate Se NPs in this research.
Goal: The aim of this study was to determine the anti-inflammatory effect of the use of cloves and cinnamon in selenium nanoparticles.Materials and methods: 0.5 gm of powdered clove and 0.5 gm of powdered cinnamon were collected and mixed with 100 ml of water. This extract is then boiled at 90 °C in a hot water bath, added 0.80 gm of selenium to this solution and subjected to continuous stirring until the brown suspension forms. The antimicrobial property against Candida albicans was evaluated and centrifuged for 10 minutes.
Results: The peak in UV spectroscopy found at 650 nm indicates the formation of selenium nanoparticles. The study found that, with an improvement in the concentration of cloves and cinnamon, selenium nanoparticles mediated the inhibition zone toward C. Albicans have been elevated. 12 mm at 150 μl was the maximum zone of inhibition collected.
Conclusion: Instead of using traditional anti-inflammatory agents to mitigate their side effects, selenium nanoparticles developed using cloves and cinnamon have strong anti-inflammatory activity and can be used in the future as pastes, gels, etc. for topical application.
Please see the link :- https://www.ikprress.org/index.php/PCBMB/article/view/5396
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