Experimental research

Includes bibliographical references

Inflammation is a biological response to harmful stimuli that aims to eliminate pathogens or injury. This study show the effect of celery in an inflammation in the form of gel. The properties found in celery, such as flavonoids and antioxidants, have shown effectiveness in reducing inflammation associated with inflammatory conditions.

The toxicity of the celery's extract was assessed using the Brine Shrimp Lethality Assay, it showed a dose-dependent effect, at concentrations below 100 mcg/mL, the extract showed low toxicity, while in 50% lethality occurring at that dose, that made the selection of the concentrations that can be safely used.

The formulated gel was made out of carbomer as the gelling agent, glycerin and propylene glycol as humectants, distilled water as the base, triethanolamine for pH adjustment, and methylparaben as the preservative. The gel's physical properties were within acceptable ranges: the pH 7.68±0.038), viscosity (50,414.67±12.66 cP), and turbidity (31.67±23.18 NTU), it shows an ensuring stability and compatibility for topical use.

The anti-inflammatory activity was evaluated through the Egg Albumin Denaturation Assay. It showed a dose-dependent inhibition of the protein denaturation of the forumlated gel. The four extract concentrations achieved 62.66% (25%), 78.96% (50%), 96.14% (75%), and 95.74% (100%) inhibition. The 75% concentration yielded the highest and most consistent anti-inflammatory effect. Thus, the statistical analysis validated the significance of these results, suggesting that the formulated gel may serve as an effective alternative to standard anti-inflammatory drugs.