The phytochemical components of caesalpinia sappan in treating respiratory ailments through an herbal soup in addition with sensory evaluation

Abstract

The pestilence of viral infections is a worldwide scenario, urging a critical need of most encouraging antivirals treatment during this pandemic situation. A portion of the viral illnesses can be restored by affirmed antiviral medications, yet for other people, actually don't have any antibodies or medications accessible. Thus, foods are prepared with medicinal ingredients as a home remedy could be a better option. Likewise, Caesalpinia sappan has natural characteristics to provide sweetness, sourness, flavor, colour with medicinal properties, as in some circumstances selective ingredients are added for medicinal purpose. Caesalpinia sappan (C. sappan) Wood is obtained from prickly thorny tree, which has yellow buds and blossoms, it is mostly used in Ayurveda and also in making herbal drink at Kerala of South India. The bark of this tree has medicinal properties and the various studies of this C. sappan has proved that the bark of this tree assists in purifying the blood with its antiviral and antimicrobial properties. The purpose of this study is to identify the phytochemical properties of C. sappan that acts as an antiviral and antibacterial agent, also as a coloring agent in food with the addition of C. sappan bark extract to Herbal Soup. Secondly it is focused on knowing the quality of Herbal Soup through sensory evaluation.