Abstract

FORMULATION AND EVALUATION OF ANALGESIC ANTI INFLAMMATORY POLYHERBAL GEL

Rutika Nikam*, Mayuri Lad, Sakshi Panari, Rutuja Pandhare, Amruta Pashte and Pratibha Adnaik

Abstract

Cucurbita maxima (pumpkin) and Lagenaria siceraria (bottle gourd) have long been used as analgesics and anti-inflammatory herbs. Not only are both seeds eaten as a delicacy in many parts of the world, but they also have several nutritional and medicinal benefits. In this study, the potential analgesic and anti-inflammatory qualities of these seeds are examined. The present study aimed to formulate and evaluate an analgesic anti-inflammatory gel using oils of Cucurbita maxima and Lagenaria sicereria. The gel was prepared using a combination of the two oils, which have been traditionally used to treat pain and inflammation. The extraction of oils took place by Soxhlet extraction process. The physicochemical characteristics of oils were found by standardization tests such as acid value and saponification value. The formulated gel was evaluated for its physicochemical properties, pH, spreadability, viscosity and stability. The results showed that the gel had a pH range of 6 -6.2, suitable for topical application. The study suggests that the formulated gel has potential as a natural, topical analgesic and anti-inflammatory agent, offering an alternative to synthetic drugs.

Keywords: Analgesic, anti-inflammatory, Polyherbal gel formulation, Standardization of oil, Soxhlet extraction n hexane.