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. 2011 Oct 2;9(1):25–35. doi: 10.4314/ajtcam.v9i1.4

Table 3.

Effect of D. cordata on yeast-induced hyperthermia in rats.

Treatment Dose (mg kg−1) TO T19h T20h T21h T22h T23h
Distilled
water		 (10ml kg−1) 36.87±0.31 38.40±0.18 38.73±0.13 39.03±0.10 38.88±0.11 39.12±0.15
D. cordata 100 36.65±0.16 38.47±0.19 38.15±0.37
(19.4%)		 38.07±0.26
(34.3%)		 37.92±0.37
(36.8%)		 37.72±0.49
(52.4%)
D. cordata 200 36.42±0.41 38.53±0.19 38.63±0.27
(24.29%)		 38.48±0.26
(4.6%)		 38.20±0.39
(11.4%)		 37.87±0.30
(35.6%)
D. cordata 400 36.97±0.22 38.45±0.18 38.38±0.21
(24.29%)		 37.98±0.33
(53.2%)		 37.65±0.22
(66.2%)		 37.33±0.14*
(83.6%)
ASA 100 36.58±0.07 37.83±0.37 37.45±0.34
(53.2%)		 37.45±0.34
(59.7%)		 36.83±0.16
(87.6%)		 36.88±0.23*
(86.7%)

Values are mean ± SEM (n=6).

*

p<0.05 vs. control (one way ANOVA followed by Tukey's multiple comparison test) in respect of increase in temperature. Figures in parenthesis indicate inhibition (%) of temperature elevation.