Abstract

FORMULATION AND EVALUATION OF HERBAL SYRUP OF PORTULACA OLERACEA AS DIETARY SUPPLEMENT

Joydeep Karmakar*, Suvojit Basak, Esika Mondal, Indrani Biswas, Soumallya Chakraborty and Somenath Bhattacharya

ABSTRACT

Herbal syrup have become increasingly popular in the last few years as potential alternate due to their natural composition, gentler and focusing on supporting body’s natural healing process and with lesser side effects. Omega-3-fatty acids play a crucial role in overall health, like heart, brain, eye function and for reducing inflammation and are primarily obtained from fish oil and seafood. Purslane, one of the richest green plant sources of omega-3-fatty acids and unlike fish oil, Purslane does not contain cholesterol and raises high density lipoprotein. Purslane can be consumed only 10-30 grams per day and if consumed more can lead to kidney stones. This formulation helps to maintain daily requirement of Omega-3-fatty acids without the need to worry about their potential side effects. In this research work, herbal syrup formulated and evaluated depending upon various parameters like colour, pH, phase separation, homogeneity and antimicrobial properties. Healthcare professionals and consumers should approachherbal syrup with caution taking into consideration the statistics of the patient and their need.

Keywords: Herbal syrup, Portulaca oleracea, Purslane, Omega-3-fatty acids, Antimicrobial study.