Table 5.

Effect of test compounds against brewer’s yeast-induced pyrexia in mice

Experimental groups	Temperature reading (°F) ± SEM
	Normal temperature before induction (°F)	Temperature at 0 hours after induction of pyrexia (°F)	Temperature at 1 hour after treatment (°F)	Temperature (°F) at 2 hours after treatment	Temperature (°F) at 3 hours after treatment
Control	99.7±0.23	102.1±0.66	101.5±0.31	102.5±0.59	102.5±0.54
Standard	98.9±0.368	100.9±0.36	96.4±0.12***	96.6±0.16***	96.2±0.08***
4a	99.4±0.64	101.1±0.41	96.4±0.22***	97.4±0.16***	97.0±0.41***
4b	99.13±0.50	101.08±0.37	99.12±0.53**	98.52±0.46***	96.90±0.19***
4c	99.8±0.58	102.6±0.31	97.1±0.15***	97.2±0.23***	97.1±0.22***
4d	97.25±0.43	99.52±0.27	97.42±0.54**	98.80±0.53***	96.26±0.27***

Notes: Results are expressed as mean ± SEM (n=6). P-value <0.05 was considered as significant.

^**P=0.01,

^***P<0.001.

Abbreviation: SEM, standard error of the mean.