Synergistic analgesic, anti‐pyretic and anti‐inflammatory effects of extra virgin olive oil and ibuprofen in different experimental models of albino mice

Aim Olive oil was used in the past as a remedy for many diseases due to its unlimited benefits in health. This study was carried out to assess the analgesic, anti‐pyretic and anti‐inflammatory activities of extra virgin olive oil (EVOO) at a dose of 8 mL/kg body weight and to compare it with ibuprofen (IBU) as an individual drug therapy and in combination with two different doses of IBU (therapeutic dose 100 mg/kg and low dose 40 mg/kg), on different animal models in albino mice. Method A total of 132 adult healthy male Swiss albino mice were used in this study. The analgesic effect was assessed using acetic acid‐induced writhing test. The antipyretic effect was evaluated by brewer's yeast‐induced pyrexia, while the anti‐inflammatory activity was assessed by two different models; the carrageenan‐induced paw edema and the carrageenan‐induced peritonitis in which the levels of total leukocyte count (TLC), neutrophil count, prostaglandin E2 (PGE2) and interferon gamma (INF‐γ) were measured in the peritoneal exudates. Results The results revealed significant protection in all the treated groups; however, the combination of EVOO with IBU at its therapeutic dose showed superiority over the two compounds when used separately. Conclusion Using EVOO with the therapeutic dose of IBU showed synergistic effect in controlling the cardinal signs of acute inflammation rather than using non‐steroidal anti‐inflammatory drugs alone.