Abstract
AbstractPhytochemical and pharmacological studies have been carried out on the herbal components of a traditional anticonvulsant recipe. Chemical analyses of the various plant parts by column chromatography, monitored by thin layer chromatography and paper chromatography, have led to the isolation and identification of coumarins, cinnamic acid derivatives, alkaloids, flavonoids and terpene derivatives. The hydro-alcoholic extractives of the herbs showed antileptazol activities in mice. Individual herbs have been found to possess characteristic odours/flavours. The role of the volatile odoriferous substances regarding anticonvulsant properties is still largely obscure. The anticonvulsant properties of the recipe is due to the presence of compounds present in the component herbs.
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