Formulation and Evaluation of Polyherbal Syrup for the Treatment of Arthritis

Abstract

Arthritis is a chronic inflammatory condition that significantly affects joint health, leading to pain and reduced mobility. The risk factors include age, genetics, lifestyle, and environmental exposure.The current study's goal was to use an invitro protein denaturation assay to assess a polyherbal formulation's anti-inflammatory properties. The selected herbal components—Soya Powder, Gond Powder, Maricha Churnam, Sunti (Dry Ginger), Ashwagandha Churnam, Guduchi Churnam, Honey, Mustard Oil, Vitamin E, and Shallaki (Boswellia extract)—have been traditionally used for arthritis management and are well-documented for their medicinal benefits, including anti-inflammatory, immunomodulatory, and bioavailability-enhancing properties. These herbs work through different mechanisms to combat inflammation and improve joint function. The polyherbal formulation was prepared using a hydro-alcoholic extraction process to ensure the maximum retention of bioactive compounds. Protein denaturation has been assessed by incubating the produced formulations with bovine serum albumin at various doses (100 μg/ml, 200 μg/ml, 400 μg/ml, and 800 μg/ml). The results were compared to the reference medication, diclofenac sodium, using spectrophotometry at 660 nm. The % inhibition of protein denaturation was found to increase with concentration, with the polyherbal syrup demonstrating superior efficacy compared to individual herbal extracts. Additionally, physicochemical parameters such as viscosity, pH, and stability were evaluated to ensure formulation consistency and effectiveness. The results indicate that the polyherbal syrup exhibits significant anti-inflammatory activity, supporting its potential as a natural and effective alternative for arthritis management with minimal side effects