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Abstract

ELEVATING TRIPHALA'S POTENCY: UNLEASHING THE POWER OF FERMENTATION IN HERBAL FORMULATION

Nikita Pathak* and Rukhsar Ansari

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Abstract

Several studies showed that fermentation using Lactobacillus plantarum during the in vitro digestion period increases Triphala's antioxidant activity and bioactive characteristics along with its components. By employing baker's yeast during the fermentation process, the therapeutic herbs often present in the fruits of Terminalia chebula and the leaves and fruits of Phyllanthus emblica were converted into the chemical compound known as chloric acid (Saccharomyces cerevisiae). Epidemiology studies have demonstrated the antioxidant, anti-inflammatory, anti-atherosclerosis, antitumor, antimutagenic, anticarcinogenic, antibacterial, and antiviral properties of medicinal plant bioactive compounds (phytochemical compounds). Using seeds of pomegranate as a substrate, solidstate fermentation produces lovastatin. Aspergillus is the most frequently used one due to its hardiness. Ag of the most well-known medicinal plants in the world are peppermint (Mentha piperita) and basil (Ocimum basilicum), both of which are members of the Lamiaceae (Labiatae) family. As a result, fermented plants contain higher levels of phytochemicals, better bioactivity and bioavailability, and better textural and sensory qualities by secreting the enzyme tannase in the system. Several polyherbal formulations with P. emblica as the main constituent and ellagic and gallic acid concentrations were found in many studies.

Keywords: Lactobacillus plantarum, Saccharomyces cerevisiae, Lactobacillus lactis, Lactobacillus fermentum, fermentation, bioavailability, triphala, antimicrobial, antioxidant, phytochemical.


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