Formulation and Evaluation of A Polyherbal Cough Syrup with
Potential Anti-Obesity Effects
Rathod Balasaheb*, Kapdekar Lalit, Londhe Parth, Haral Avinash, Khan Rehan Ahmed, Ravi Pimple, Dr. R.D Ingole
Department of Pharmaceutics
DJPS College of Pharmacy, Pathri Dist. Parbhani Maharashtra 431506
*Correspondence: balasahebrathod2002@gmail.com
DOI: https://doi.org/10.71431/IJRPAS.2025.4613
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Article
Information
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Abstract
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Research Article
Received: 08/06/2025
Accepted: 14/06/2025
Published: 30/06/2025
Keywords
Polyherbal syrup; Trigonella
foenum-graecum;
anti-obesity;
phytotherapy;
herbal medicine.
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The rising prevalence of obesity and
respiratory disorders such as chronic cough necessitates the development of
multifunctional, natural therapeutics with minimal side effects. Herbal
medicines, known for their safety and holistic action, offer a promising
alternative to synthetic drugs. This
study aimed to formulate and evaluate a polyherbal cough syrup comprising Trigonella
foenum-graecum (fenugreek), Cinnamomum zeylanicum (cinnamon), Ocimum
sanctum (tulsi), and Mentha piperita (peppermint), with honey
serving as a natural sweetener and base. The formulation was designed to
provide symptomatic relief from cough and exert secondary anti-obesity
effects. The herbal syrup exhibited a
reddish-brown color, aromatic odor, and sweet taste. The pH was found to be
6.15, indicating compatibility with oral administration. The specific gravity
was 0.0012 g/mL, and viscosity was within the acceptable range for syrups. No
signs of instability or phase separation were observed. The presence of
bioactive compounds such as cinnamaldehyde and saponins supports the syrup’s
potential anti-obesity and antioxidant effects.
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INTRODUCTION
Herbal medicine refers to the use of plant
parts for healing and treating diseases in humans and animals. Throughout
history, plant-based medicines have been widely used by humans as a primary
method for treating various illnesses. It is estimated that around 35,000 plant
species have been employed in different cultures across the world for
therapeutic purposes. Many of these plants show strong antimicrobial,
antidiabetic, antiviral, anticancer, and antifungal properties.
According to the World Health Organization
(WHO), obesity has become a global epidemic. In 2014, more than 1.9 billion
adults were overweight, and over half a billion were classified as obese.
Obesity is one of the leading causes of illness and death. It is characterized
by an excessive build-up of fat in the body, often due to unhealthy diets. One
of the major environmental contributors to obesity is the consumption of
high-fat foods, which is now common worldwide. Obesity is a key risk factor for
chronic diseases, including diabetes, hypertension, osteoarthritis, and heart
disease.
Obesity and being overweight results from
an imbalance between the calories consumed and those burned. This can be due
to:
1. High energy-dense foods that are rich
in fats and sugars but low in essential nutrients.
2. Reduced physical activity because of
sedentary lifestyles, mechanized transport, and urbanization.
This issue is now increasingly seen in
low- and middle-income countries, especially in urban areas.
Hormonal, neurochemical, and metabolic
imbalances also play a role in weight gain. These are often related to
lifestyle and behavioral habits. Even a small weight loss of around 5% can
bring clinically significant health benefits in managing obesity.
Usually, lifestyle modifications like increasing
physical activity and reducing calorie intake are the first recommended steps
for managing obesity. When these do not work, medications may be necessary.
However, many anti-obesity drugs such as Phentermine, Diethylpropion, Mazindol,
Rimonabant, Fenfluramine, and Dexfenfluramine have been withdrawn due to their
serious side effects. This highlights the need for safe and effective natural
treatments for obesity. Research and evidence support this approach. [1,2]
MATERIALS AND METHODS
The all chemicals were used in
formulations was analytical grade.
Table 1: Formulation Ingredients for Herbal Cough Syrup
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Sr. No.
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Ingredient % w/v
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Category
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Quantity
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1
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Pudina
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Anti-Oxidant
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8ml
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2
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Tulsi
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Anti-Oxidant
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8.5ml
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3
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Cinnamon
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Anti-obesity
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8.5ml
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4
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Fenugreek
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Anti-obesity
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8.5ml
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5
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Honey
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Base viscosity modifier
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In
50%
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6
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Water
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Q.S
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METHODOLOGY
Method Of Preparation of herbal cough syrup
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100 g of crushed fenugreek seed was
extracted using a
hydroalcoholic solvent (100 mL) and a Soxhlet
extractor
for 16 h
at (70-75oC).
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the mixture of solvent-oil was filtered through a filter paper and the extract transferred in a volumetric flask
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The extraction of
cinnamon essential oil
was carried out using
Soxhlet extraction method.
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A 100
g of crushed Cinnamon bark was extracted using a hydroalcoholic solvent (100 mL) and a
Soxhlet extractor for 16 h at (70-75oC)..
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the mixture of solvent-oil was filtered through a filter paper and the extract
transferred in a volumetric flask
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The extraction of
tulsi leaves was carried out by
simple boiling method.
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A 5gm of
tulsi was extracted using water
(200ml) as a
solvent and boiled carefully under by using a water bath for 3hrs.
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The mixture was boiled until total volume become one fourth of
the volume. Then
the
decoction was cooled and filtered. Filtrate was taken to
prepare final syrup
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5gm of
Pepppermint was extracted using water
(200ml) as a
solvent and boiled carefully under
by using a water bath for 3hrs
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The mixture was boiled until total volume become one fourth of the volume. Then the decoction was cooled and filtered. Filtrate was
taken to prepare final syrup
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Evaluation of Formulated Herbal Syrup:[3]
1. Physical Examination:
All physical parameters were checked visually
A. Color:
5 ml of the final syrup was placed
in a watch glass against
a white background under tube light and
visually observed for color.
B. Odor:
2 ml of syrup was smelled
individually with a 2-minute interval
between smells to avoid
carryover effects.
C. Taste:
A small amount of syrup was tasted by placing it on the tongue or the tip of the tongue.
2. pH:
10 ml of syrup was placed
in a 100 ml volumetric flask, diluted up to 100 ml with distilled
water.
The solution was sonicated
for 10 minutes. pH was measured
using a digital pH meter.
3. Density:
Determined using the density
bottle method, where the weight
and volume of the syrup were measured.
4. Viscosity:
Measured using a capillary viscometer.
The average viscosity at 21–30°C is 700–1300 centipoises (cp).
RESULT
AND DISCUSSION
Table 2. Evaluation of Herbal Cough
Syrup
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Organoleptic Characterisation
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Description
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Color
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Cuboid, yellow-
to amber
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Odor
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Pungent aroma, maple syrup-like odour
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Taste
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Tangy,
bitter
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Table 3. Cinnamon Bark:
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Organoleptic Characterisation
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Description
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Color
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Brown
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Odor
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Strong, warm,
and spicy
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Taste
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Warm sweet
flavor and pungent aroma
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Table 4. Tulsi Leaves:
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Organoleptic Characterisation
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Description
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Color
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Green
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Odor
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Aromatic
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Taste
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Astringent and bitter
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Table 4. Peppermint Leaves:
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Organoleptic Characterisation
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Description
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Colour
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Dark green
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Odour
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Strong, pungent
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Taste
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Warm, Fresh,
Aromatic
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Table 4. Result &
Discussion
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Sr. No.
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Parameter
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Result
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1.
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Color
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Reddish Brown
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2.
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Odor
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Aromatic
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3.
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Taste
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Sweet
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4.
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pH
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6.15
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5.
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Specific Gravity
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0.0012gm/ml
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CONCLUSION
The
present study demonstrates the successful formulation and preliminary
evaluation of a polyherbal cough syrup incorporating plant-based ingredients
with recognized therapeutic potential, including Trigonella foenum-graecum and Cinnamomum zeylanicum (cinnamon),
both known for their anti-obesity and antioxidant effects. In addition to
addressing symptomatic relief of cough, the formulation may offer ancillary
metabolic benefits, particularly in reducing fat accumulation, as supported by
existing pharmacological evidence.
Physicochemical
evaluations confirmed the stability, acceptable organoleptic properties, and
suitable viscosity and pH levels of the formulation, indicating its potential
for consumer compliance and therapeutic effectiveness. The herbal components
were chosen based on their synergistic action, targeting both respiratory
symptoms and underlying metabolic disturbances, such as lipid accumulation and
inflammation. The presence of bioactive phytoconstituents such as
cinnamaldehyde and saponins further supports the functional utility of the
syrup beyond conventional cough relief.
Importantly,
the syrup formulation avoids synthetic additives and harmful chemical
constituents, aligning with the growing preference for safe, natural, and
cost-effective alternatives in healthcare. However, while in-vitro evaluations
provide encouraging results, further pharmacodynamic and clinical studies are
warranted to establish the efficacy, safety, dosage optimization, and long-term
benefits of this herbal preparation.
In
conclusion, the formulated polyherbal syrup holds promise as a dual-action
therapeutic—functioning as an effective natural remedy for cough while also
contributing to metabolic health through anti-obesity mechanisms. Its holistic
profile supports its use as a viable adjunct or alternative to conventional
cough syrups, especially in populations favoring phytotherapy.
CONFLICT
OF INTEREST
There
is no conflict of interest
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