Pain healing potential of famous traditional fermented Rhododendron (Lali-Guras) beverages from Indo-Nepal Himalaya: In vitro and in silico evaluation

This and study was designed to validate acclaimed anti-inflammatory or pain-relieving properties of fermented ethnic beverages prepared from Rhododendron or flowers in the Singalila ridge- the famous Rhododendron growing region of the Himalayas. Traditional beverages wine and its distilled version were considered in this study which were collected from Gairibas, a village situated in Indo-Nepal Singalila Ridge of the Himalayas. protein (albumin) denaturation inhibition assay was conducted to evaluate anti-inflammatory activity of the samples and later GC-MS analysis was carried out to identify anti-inflammatory compounds present in those beverages. From GC-MS results, eleven major metabolites such as 5-hydroxymethylfurfural; quinic acid; clionasterol; l-(+)-ascorbic acid, 2,6-dihexadecanoate; d-sorbitol; cis-cinnamic acid; tyrosol; lupeol; methyl commate A; 2-hydroxy-gamma-butyrolactone; and 1,3-propanediol, 2-(hydroxymethyl)- 2-nitro- were chosen for molecular docking with human cyclooxygenase-1 (hCOX-1), an important targets in the drug-design for nonsteroidal anti-inflammatory drugs. Among all query compounds, phytosterol- clionasterol and triterpenoid- lupeol and methyl commate A exhibited considerably high binding energy scores (