Rheumatoid arthritis (RA) is a chronic autoimmune disorder marked by synovial inflammation and joint destruction, with Cyclooxygenase-2 (COX-2) significantly contributing to its pathogenesis. Traditional management includes NSAIDs and COX-2 inhibitors, which pose gastrointestinal and cardiovascular risks. Azadirachta indica (neem), known for its anti-inflammatory properties, was studied for its antioxidant activity, mineral content, and potential COX-2 inhibitors, emphasizing its relevance to RA treatment. Fresh leaves of neem were extracted using n-butanol and evaluated for total phenolic content (TPC), total flavonoid content (TFC), and ferric reducing antioxidant power (FRAP) using standard protocols. Mineral content was determined by atomic absorption spectroscopy, and bioactive compounds were identified using high-performance liquid chromatography (HPLC). Identified phytochemicals were subjected to in silico analyses against human COX-2. The fraction exhibited high TPC and TFC and demonstrated strong FRAP activity. HPLC analysis identified seven polyphenolic compounds, and mineral analysis revealed the presence of essential macro- and microelements, all within FAO/WHO permissible limits. E-pharmacophore screening, molecular docking, ADMET predictions, and AutoQSAR analysis identified ferulic acid as a promising COX-2 inhibitor, with ferulic acid showing the strongest binding affinity (−6.899 kcal/mol) and favorable MM-GBSA binding free energy (−34.71 kcal/mol). This study demonstrates that Azadirachta indica leaf possesses significant antioxidant activity, a beneficial mineral profile, and bioactive compounds with promising COX-2 inhibitory potential. Ferulic acid stands out for its strong binding affinity, pharmacokinetic properties, and safety profile. The combined in vitro and in silico results highlight neem’s potential as a natural anti-inflammatory agent for RA, necessitating further in vivo and clinical validation.

Objectives: Previous study have shown that the seeds of the tamarind tree ( Tamarindus indica) have anti-diabetic properties without any evidence on the processing method. This present study was carried out to investigate the effect of fermentation on antioxidant as well as anti-diabetic properties of Tamarind ( Tamarindus indica) seeds. Methods: The sample was pulverized after five days of typical fermentation alongside raw sample and examined for its antioxidant and anti-diabetic properties. Antioxidant assays such as FRAP, ABTS, NO, and DPPH were carried out to determine the in-vitro inhibitory effects on diabetes-related enzymes α-amylase and α-glucosidase, while amino acids, proximate and minerals content were carried out. Results: The findings revealed that fermentation changed the antioxidant properties of the seed powder. While total phenols and flavonoids decreased, inhibition was observed with α-amylase and α-glucosidase, although raw has higher results. Interestingly, the analysis of 18 amino acids on raw and fermented samples indicated an increase value with fermentation. Moreover, there were elevations in Zn, Mn, K, and vitamins C, D, E, and B1. Conclusion: In summary, the study indicates that tamarind fermented seed powder holds promise for exerting anti-diabetic effects, likely due to its rich content of amino acids and vitamins endowed with antioxidant properties.

Background: The oxidative deamination of amines and neurotransmitters as typified by the action of monoamine oxidase (MAO) is known to be involved in psychological disorders, oxidative stress, and many other adverse pharmacological reactions. A new series of studies have been geared towards identifying natural inhibitors of monoamine oxidase that also possess strong antioxidant activity. Some psychological disorders have been identified as direct implications of the breakdown of neurotraansmitters by monoamine oxidases. The breakdown, which is biochemically an oxidative deamination, results in the production of reactive species of aldehyde and oxygen. An overexpression or increased activity of monomine oxidase gives rise to an increased production of free radicals. A relatively higher production of free radicals depletes the natural antioxidants in the brain and results in brain disorders. Inhibition of monoamine oxidase has been identified as the major intervention to this pathological process. However, identification of therapeutic interventions that can inibit monoamine oxidase as well as supress the activity of free radicals has been proposed to be a major therapeutic improvement. Cocoa beans elicited significant inhibition against free radical in addition to the substantial antioxidant activity recorded. These findings can be further investigated to identify the major components of cocoa responsible for these molecular interactions.