Quantification of Phytochemical Constituents, and Non-Enzymatic Antioxidants of Polyherbal-Formulated Tea on Antitussive, Expectorant, and Analgesic Activity in Rodent

Abstract

Introduction: Polyherbal formulations maximize therapeutic effects and reduce toxicity by combining effective herbs in specific ratios. The present study aimed to quantify some phytochemical constituents, and some non-enzymatic antioxidants and to estimate the analgesic, expectorant, and antitussive properties of polyherbal-formulated tea (Curcuma longa, Citrus limon, Zingiber officinale, Allium sativum, and Moringa oleifera). Materials and Methods: Some phytochemical constituents and some non-enzymatic antioxidants of the polyherbal tea were evaluated using colorimetric methods. The antitussive efficacy was assessed by examining the cough induced by citric acid in 20 healthy guinea pigs and ammonium in 20 mice. The expectorant activity was evaluated using phenol dye secretion in mice. The analgesic properties were analyzed using pain caused by a hot plate and writhing test caused by acetic acid. Four groups were formed by randomly dividing 20 healthy adult experimental animals (mice and guinea pig), with 5 of both sexes’ animals in each group. Group 1 was given distilled water (10 ml/kg), group 2 was given 5 mg/kg of the polyherbal-formulated tea, group 3 was given 10 mg/kg of the polyherbal-formulated tea, and group 4 was given standard drugs depending on the model of animals used. The tea and standard drugs were administered orally. Results: The result showed that the polyherbal-formulated tea contains phenolic compounds (53.57±1.96 mg/g), alkaloids (40.93±5.96 mg/g), flavonoids (99.44±1.96mg/g), Vitamin C (862±18.76mg/g), carotenoid (5200±6.93 mg/g) and Lycopene (19.50±1.35mg/g). The polyherbal-formulated tea decreased the number of cough bouts and raised the percentage of cough suppression caused by citric acid when compared to the control group. Tea decreased the number of cough bouts caused by ammonium in mice compared to the control group and it raised phenol dye secretion in the expectorant experiment. In hot plate-induced pain, tea increased the latency of the pain threshold in mice and reduced the number of writhing the percentage of pain inhibition increased compared to the control group in acetic acid-induced pain. Conclusion: The polyherbal-formulated tea contains phenolic compounds, alkaloids, flavonoids, Vitamin C, carotenoid, and lycopene and has antitussive, expectorant, and analgesic activity.