Preparation and Characterisation of Flaxseed Microspheres and Assessment of its Anti-inflammatory and Antioxidant Properties: An In-vitro Study

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 antioxidant 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.