Libidibia ferrea Fruit Crude Extract and Fractions Show Anti-Inflammatory, Antioxidant, and Antinociceptive Effect In Vivo and Increase Cell Viability In Vitro

Table 1

Gallic acid and ellagic acid levels in crude extracts and fractions of L. ferrea fruit determined by HPLC-DAD. Data are expressed as %; m/m.

Samples	Gallic Acid	Ellagic Acid
CE	2.96 (0.45)	3.99 (2.48)
CE 20% (CE20)	2.78 (0.94)	4.43 (0.24)
CE 40% (CE40)	2.89 (0.42)	3.39 (0.65)
CE 60% (CE60)	2.73 (1.76)	1.61 (0.64)
CE 80% (CE80)	2.61 (0.31)	1.84 (0.32)
AqF	1.22 (0.23)	1.98 (0.28)
EAF	3.06 (1.08)	12.03 (0.25)

Data are displayed as the mean (relative standard deviation) of three independent measurements. CE: crude aqueous extract; AqF: aqueous fraction of crude aqueous extract; EAF: ethyl acetate fraction.