FIGURE 3.

Effect of Moringa oleifera on motor functional recovery. (a) Time course of hot plate test (thermal nociception) in the mice fed on normal chow group (blue bar, n = 5) and the mice fed on M. oleifera chow group (red bar, n = 5) after sciatic nerve crush. Measurements were acquired from both groups’ operated hind limbs (Ipsilateral) before and after mechanical insult to the sciatic nerve. The hot plate test (Hot Plate Latency) results are expressed in seconds on different days (day −2, day 2 and 8). Independent Student's t‐test showed a significant effect of time, significant effects of diet on thermal nociception activity in the hot plate test. A significant difference was found between both groups as p= ***.000 at p = .005, SD = 0.78, SEM = 0.35 for M. Oleifera chow group with the confidence interval of 18.811–10.98