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ABSTRACT
This study investigates the analgesic potential of the ethanol extract of Pleurotus ostreatus in mice, a widely cultivated edible fungus known for its diverse therapeutic properties. The research employed two standard pain models: tail immersion test and the formalin-induced paw licking test. The results demonstrated that a dosage of 100 mg/kg of ethanol extract of Pleurotus ostreatus significantly increased the tail withdrawal latency, indicating analgesic activity. Furthermore, in the formalin test, the extract exhibited notable efficacy in reducing pain perception in the second phase, highlighting its potential anti-inflammatory effects. The findings suggest that ethanol extract of Pleurotus ostreatus could offer therapeutic benefits in the management of inflammatory pain, reinforcing its role as a functional food with potential medicinal applications. This study contributes to the understanding of the analgesic properties of natural compounds and their relevance in pain management.
