Abstract

FORMULATION AND EVALUATION OF AVOCADO SOYBEAN GEL FOR TOPICAL DELIVERY SYSTEM

Aman Thakur, Puneet Kumar, Jasbir Kumar, Supneet Kaur*, Evinka Barjataya and Naresh Singh Gill

Abstract

The aim of the current study is to explore the possibility of formulating a Avocado Soybean topical gel for osteoarthritis. Avocado is a fruit that is known as for its creamy texture and healthy monosaturated fats. Soya is an excellent dietary addition for patients with joint pain. It is rich in omega-3 fatty acids, significant it may reduce inflammation within the body. Carbopol is commonly used in the formulation of herbal gel to improve their consistency, stability and performance. Avocado soybean unsaponifiable are a natural extract made from avocado and soybean oils and it is also responsible for cartilage protection, pain relief, joint function improvement, cardiovascular activity, skin health and anti-inflammatory activity. Preparation of gel is done by incorporation method. percentage drug entrapment was found was 82.20±0.14. particle size of 236.4nm, 21.2%, zeta potential -22.6mV. The gel showed 91.32±0.25 release after 24 hours in a controlled manner.

Keywords: Osteoarthritis (OA), Avocado Soybean, Gel, Bioavailability.