The purpose of this research was to formulate and evaluate an anti-inflammatory gel using ethanolic extract obtained from seeds and arillus of Myristica fragrans. In the present work, ethanolic extract of Myristica fragrans was prepared by maceration technique. The gels were formulated using different concentrations of carbopol 934, ethanolic extract of Myristica fragrans and piperine as permeability enhancer. The formulated gel was characterized using parameters like clarity, homogeneity, stability, extrudability, washability and in-vitro anti-inflammatory activity. The in-vitro anti-inflammatory property of the gel was determined using protein denaturation technique and was compared to marketed diclofenac gel. The results obtained indicate a concentration dependent increase in percentage inhibition of albumin denaturation by both the formulated gels (66 ± 0.3%) and marketed gels (63.7 ± 0.2%).From the present findings, it was concluded that the topical anti-inflammatory gel prepared from the extract of seeds and mace of Myristica fragrans have greater in-vitro anti-inflammatory property compared to the marketed gel formulation. © 2016, International Journal of Pharmacy and Technology. All rights reserved.
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A. J. Nair, Soman, P., George, A., and Saritha Surendran, “Formulation of Myristica fragrans (Nutmeg) topical gel and its in vitro evaluation for antinflammatory activity”, International Journal of Pharmacy and Technology, vol. 8, pp. 11065-11076, 2016.