Abstract

POLYHERBAL SYRUP

Divya M. Dusane*, Priti P. Gayakwad, Nisha R. Ghongade

Abstract

Objective and background: The purpose of this study was to develop and assess a polyherbal syrup containing licorice, clove, and adulsa khajure as the active ingredients. These herbs have long been utilized in Ayurveda for their antiviral, antibacterial, anticancer, antioxidant, antibiotic, and antidiabetic properties.[1] Method: The syrup is made by extracting the active compounds from these herbs using water, with sugar added as a sweetener and sodium benzoate as a preservative.[1] The study assessed various physicochemical properties, such as pH, viscosity, density, dry residue, and sedimentation characteristics.[1] Result: The prepared syrup had a brown color, a rose-like fragrance, and a sweet taste. Its pH, viscosity, dry residue, and density were recorded as 6.48, 90 cp, 69.18%, and 1.38 g/m, respectively.[2] Conclusion: The formulated syrup, exhibiting appropriate physicochemical properties, shows potential as a viable candidate for large-scale production, pending further in vivo and clinical studies.[3]

Keywords: Polyherbal; formulation; physicochemical; sedimentation; antioxidant.