Vernonia amygdalina is commonly used for food and health purposes. Processing of the leaf for food is aimed at removing bitter tasting antinutritional principles like saponins. This study was designed to determine the antipyretic and antinociceptive property of the crude saponin from Vernonia amygdalina leaf. Standard procedure for antipyretic study using Saccharomyces cerevisiae induced pyrexia in rats; and acetic acid induced writhe, hot plate and cold tail flick tests for antinociceptive study in mice were used. Data for the crude saponin showed significant (P ≤ 0.05) dose dependent anal temperature decrease. The antinociceptive data in mice was significant (P ≤ 0.05) in the writhing test contrary to the cold tail flick test. In acute toxicity study, an LD 50 of 5.1523 g/kg using oral route indicated it was practically non-toxic. Finding suggests that Vernonia amygdalina leaf prepared as diet could be of potential benefit to ailing persons with fever and/or pains, if processing technique adopts minimal loss of principles like saponins.

The impeding safety challenges to the use of herbs have made qualitative and quantitative evaluation of herbal preparations a necessity. This study was aimed at evaluating the pharmacognostic and pharmacological properties of V. amygdalina leaf. Methods used include standard procedure for macroscopic and microscopic examinations; ash and extractive values determination; and quantitative evaluation of phytochemicals of the leaf aqueous extract. 4-day antiplasmodial suppression test using mice and antipyretic evaluation in rats induced pyrexia by i.p administration of 15% and dose induced body temperature decrease, were significant (P ≤ 0.05) for all the 3 dose levels of the extract used. Study agrees with folkloric use of the leaf extract in malaria fever but suggests substantial antipyretic property of the leaf.