Formulation & Evaluation of Polyherbal Antidiabetic Powder

Abstract

Diabetes is a silent killer that causes significant economic damage in underdeveloped nations like India. To reduce the strain on a person's health and economy as well as the burden on society as a whole, better therapies must be developed with fewer side effects. The study's primary objective was to create a Evaluation of the polyherbal powder for diabetic mellitus based on organoleptic, rheological, physical, and phytochemical traits. The herbs used to make the polyherbal powder were annona squamosal , Trigonella foenum-graecum , Murraya koenigii , Aegle marmelos Correa, Mentha spicata Standardized methods were used to conduct the evaluations. The polyherbal powder's organoleptic characteristics were determined to be a dull brown colour, distinctive odour, astringent taste, and a reasonably fine texture. An examination of the phytochemicals revealed the presence of flavonoids, alkaloids, terpenoids, tannins, and carbs, glycosides, and steroids. The polyherbal powder had prolonged stability and good flow characteristics, according to physicochemical examination. Consequently, the polyherbal powder that may be used to treat diabetes mellitus was assessed.