Preparation and Characterisation of Flaxseed Microspheres and Assessment of its Anti-inflammatory and Antioxidant Properties: An In-vitro Study
Published: November 1, 2025 | DOI: https://doi.org/10.7860/JCDR/2025/76842.22030
Vazeeha Afrin Syed, Ananya Ravikumar, Arvina Rajasekar, Rajeshkumar Shanmugam
1. Postgraduate Student, Department of Periodontology, Saveetha Dental College and Hospitals, Saveetha Institute of Medical and Technical Sciences (SIMATS), Saveetha University, Chennai, Tamil Nadu, India.
2. Postgraduate Student, Department of Periodontology, Saveetha Dental College and Hospitals, Saveetha Institute of Medical and Technical Sciences (SIMATS), Saveetha University, Chennai, Tamil Nadu, India.
3. Associate Professor, Department of Periodontology, Saveetha Dental College and Hospitals, Saveetha Institute of Medical and Technical Sciences (SIMATS), Saveetha University, Chennai, Tamil Nadu, India.
4. Professor, Department of Therapeutics, Nanomedicine, Saveetha Dental College and Hospitals, Saveetha Institute of Medical and Technical Sciences (SIMATS), Saveetha University, Chennai, Tamil Nadu, India.
Correspondence
Arvina Rajasekar,
162, Poonamallee High Road, Velappanchavadi, Chennai-600077, Tamil Nadu, India.
E-mail: arvinar.sdc@saveetha.com
Introduction: Flaxseed (Linum usitatissimum), commonly known as flax or linseed, is a member of the Linaceae family and is high in calories, proteins, carbohydrates, fibres, fatty acids, vitamins and minerals. Flaxseed is a source of phytochemicals with possible health advantages. Given flaxseed’s rich phytochemical content with antioxidant and anti-inflammatory properties, it holds potential as a therapeutic agent for managing periodontitis.
Aim: The present in-vitro study aimed to formulate flaxseed microspheres and to evaluate its anti-inflammatory and anti-oxidant potential.
Materials and Methods: The present in-vitro research was done in Nanomedicine lab, Saveetha Dental College and Hospitals, Tamil Nadu, India, between May 2024 and July 2024. The flaxseed microspheres were prepared using the water-in-oil-in-water (w/o/w) double emulsion method. The obtained microspheres were subjected to topographic analysis via Scanning Electron Microscope (SEM). Also, anti-inflammatory and antioxidant properties were analysed using protein denaturation and 2,2-Diphenyl-1-Picrylhydrazyl (DPPH) assays, respectively. Intergroup comparison was done using an independent t-test and p-value <0.05 was considered statistically significant.
Results: SEM images revealed spherical microspheres with a smooth, dense surface and slight aggregation. Protein denaturation and DPPH assays revealed that there was a significant increase in the percentage of inhibition with relation to the increase in the concentration of flaxseed microspheres.
Conclusion: The fabricated flaxseed microspheres exhibited superior anti-inflammatory activity and antioxidant activity that gives promising view for future researches to further explore its therapeutic role in oral healthcare.
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