Abstract

FORMULATION AND EVALUATION OF ANTI-OXIDANT AND ANTI-DIABETIC PROPERTIES OF HERBAL TEA

Tahir, Smita Jain*, Rajkumari Lodhi, Dr. S. Nayak

ABSTRACT

The formulation of an antidiabetic herbal tea offers a novel strategy to utilize plant’s bioactivity in a functional beverage format. Herbal teas formulated from bioactive-rich plants such as those containing flavonoids, polyphenols, and alkaloids could serve as functional beverages that not only help regulate blood glucose levels but also combat oxidative stress, a key contributor to diabetic complications The polyherbal formulations were composed of powders of seeds of fenugreek and jamun, rhizomes of turmeric, stem of guduchi, bark of dalchini, fruits of lemon and leaves of belpatra, and tulsi. Total, 5 experimental batches were generated and evaluated. The evaluation responses of in-vitro total phenolic content, antioxidant activity, antidiabetic activity by α-amylase and α-glucosidase inhibition activity were recorded. The mixed formulation was thoroughly blended and packed into 2 g heat-sealed tea bags using food-grade filter paper. To prepare the infusion, one tea bag (2 g) was placed in a clean glass beaker containing 150 ml of freshly boiled distilled water. The phytochemical screening of herbal tea infusions (HT-1 to HT-5) revealed the presence of tannins and phenolic, Alkaloids and Glycosides. On the basis of result analysis HT-5 formulation possessed higher % of inhibition of both enzymes α-amylase and α-glucosidase indicated the best antioxidant and antidiabetic activity. In conclusion, herbal teas are a timeless and versatile way to tap into nature’s healing power whether brewed for relaxation, digestion, immunity, or just pure enjoyment.

Keywords: Antidiabetic, Herbal, Tea, Polyherbal, Guduchi, Dalchini, Antioxidant.