Abstract

PREPARATION, STANDARDIZATION AND EVALUATION OF ANTIPYRETIC EFFECT (IN VIVO) OF MADHUKADI KWATHA AND ITS SYRUP

Dr. Chavan Shardul, Dr. Deshmukh Ashwini, Dr. Rankhamb Tejas*

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Abstract

Background: Kwatha Kalpana is one of the five primary dosage forms in Ayurveda. However, its bitter taste, short shelf life, and tedious preparation make it less acceptable in modern practice. Converting Kwatha into a syrup formulation can enhance palatability, stability, and patient compliance. Objective: To prepare and standardize Madhukadi Kwatha and its syrup, and to evaluate their antipyretic activity in vivo. Methods: Madhukadi Kwatha was prepared as per classical Ayurvedic references and converted into syrup form by adding sugar base and preservatives. Both formulations were subjected to physicochemical and analytical evaluation. Antipyretic activity was assessed in Wistar albino rats using the yeast-induced pyrexia model. Observations were statistically analysed. Results: Standardization confirmed that both formulations met acceptable physicochemical parameters. Organoleptic characters of the syrup showed improved palatability. In the animal study, both Kwatha and syrup produced significant reduction in rectal temperature compared with control. The effect was comparable to the standard antipyretic drug, with the syrup showing better compliance due to improved acceptability. Conclusion: Madhukadi Kwatha and its syrup demonstrated significant antipyretic potential in preclinical models. The syrup form offers advantages of palatability and convenience, making it a patient-friendly alternative without compromising therapeutic efficacy.

Keywords: Madhukadi Kwatha, Madhukadi Kwatha Syrup, Syrup, Antipyretic, Standardization, Ayurveda.