Volume 1, Issue 2

Spices show potential health benefits, as they possess antioxidant activity. Ginger and turmeric are major spices used in Indian cooking. Effects of cooking processes on the levels of antioxidants in ginger and turmeric extracts were studied. Water and acetone extracts of raw, boiled and roasted ginger and turmeric were analyzed using FRAP assay. In the case of ginger, antioxidant activity was found to be lower in extracts prepared after boiling and higher after roasting. The antioxidant activities in turmeric extracts prepared after boiling as well as roasting were higher.

The diseases in jyurveda are categorized into endogenous and exogenous. Infections exercise a major part among the exogenous categories. A vivid description of infectious diseases, their pathogenesis and treatment have been documented in ayurvedic treatise. Microbes are responsible factor for infection. So to combat the microbes and their newly developing strains is a great challenge. Though, the term microbes or microbial activity have not been clearly described in the text but similar concept, their functional activities and remedies have been vividly described. The study has been carried out for evaluation of the gram-negative activity of āragvadha (Cassia fistula Linn), eranda (Ricinus communis Linn.) and udumbara (Ficus glomerata Roxb.)

The purpose of this study was to develop stable oral nutraceutical tablets containing herbs with high nutritive value like Mushroom, Amalaki and Ashwagandha in whole powder form. Simple direct compression technique was used for formulation of immediate release tablets. Effect of various directly compressible diluents like microcrystalline cellulose, dicalcium phosphate anhydrous and mannitol was explored. Final selection of formulation was done based on evaluation of batches for various pre-compression and post-compression parameters. Herbal ingredients are susceptible to degradation in presence of moisture and hence moisture protective coating was given to optimized batch of tablets that would improve their stability and shelf life.