Anti Inflammatory and Antioxidant Activity of Stevia and Peppermint Herbal Formulation

Abstract

Introduction: It is important to counteract the oxidative stress and inflammatory burden occurring in the body. The use of herbal components obtained via green synthesis, such as Stevia and peppermint which are alcohol-free and comprise relatively of less chemical components and have been therapeutically found effective for antidiabetic properties can prove to be more efficient and biocompatible to tackle the same. Aim: The aim of the study was to evaluate the anti-inflammatory and antioxidant properties of a herbal formulation of stevia rebaudiana and peppermint at varying concentrations. Materials and Methods: The study was performed as an in vitro study under a laboratory setting. Synthesis of the herbal formulation was performed using stevia and peppermint in the lab. Subsequently the formulation was tested for its anti-inflammatory activity using the protein denaturation assay and antioxidant activity using the DPPH Assay method at various concentrations. The obtained values were compared with that of the known standard. The statistical analysis was done using IBM SPSS software analysis version 23. Results: Anti inflammatory property of the Steviaa and peppermint herbal formulation was significantly less at 10μL concentration but at higher concentrations it was comparable to the standard. Regaling the antioxidant property, the herbal formulation showed a concentration dependent increase from lower concentration to higher concentration but at all levels it was significantly lesser than the standard. (p<0.05) Conclusion: The herbal formulation of Stevia and peppermint is a potent anti-inflammatory agent. It possesses antioxidant properties, however which are not as effective as the standard.