Antinociceptive Effect and HPLC Profile of Lyophilized Chicory and Oregano Decoction

The chemical composition and antinociceptive potential of a lyophilized decoction of the oregano flowers (Origanum vulgare L.) and the aerial parts of chicory (Cichorium intybus L.) in the flowering phase (LCOD—lyophilized decoction of the oregano and chicory) was investigated by HPLC-DAD and the acetic-acid-induced writhing method. HPLC-DAD analysis of the LCOD revealed the presence of 20 phenolic compounds, where the dominant phenolic components were ferulic acid (205.19 mg/g LCOD), rosmarinic acid (81.55 mg/g) and hyperoside (79.42 mg/g). The results of the antinociceptive activity showed a strong analgesic effect of the LCOD (15 and 30 mg/kg), which significantly (p < 0.001) reduced the number of writhings (98.40 and 99.23%, respectively) induced by acetic acid. These encouraging results indicate the analgesic potential of LCOD and suggest validation through clinical trials.