Formulation And Evaluation of a Polyherbal Syrup for Anti-Inflammatory Activity
Abstract
The increasing demand for natural remedies has led to the development of polyherbal formulations with potent therapeutic effects. This study aims to formulate and evaluate a polyherbal syrup using Moringa leaf and Curcumin for their synergistic anti-inflammatory properties. Moringa leaves, known for their rich bioactive compounds, provide antioxidant and anti-inflammatory effects, while Curcumin, the active compound in turmeric, is renowned for its potent anti-inflammatory and analgesic properties. The polyherbal syrup was formulated using a combination of these two ingredients, with appropriate excipients to enhance stability, palatability, and bioavailability. The formulation was evaluated for parameters including pH, viscosity, taste, stability, and antimicrobial activity. The results suggest that the polyherbal syrup shows promising anti-inflammatory potential, with enhanced therapeutic effects when compared to individual components. This formulation offers a natural, safe alternative for the management of inflammation-related conditions.
Keywords: Polyherbal syrup, Moringa leaf, Curcumin, Anti-inflammatory, Natural remedies.
Keywords:
Polyherbal syrup , Moringa leaf , Curcumin, Natural remedie, Anti-inflammatory effectDOI
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