Formulation and Evaluation of Herbal Chocolate in the Treatment of Obesity

Author(s)

Alekhya, R. T., Shama, N. S., Kumar, A. C. K.

Author's Affiliation

Abstract

In the present study, an attempt has been made to explore Pharmacognostical and Phytochemical parameters of Allium sativum, Commiphora mukul, Brassica oleraceae and Theobroma cocoa used in Herbal Chocolate Formulation were determined besides evaluating pharmacological activity of the Herbal chocolate Formulation. The physico-chemical parameters like Ash values, Moisture content and Extractive values of Allium sativum, Commiphora mukul, Brassica oleraceae and Theobroma cocoa used in Herbal Chocolate Formulation were also determined.  Fluorescence analysis was performed for standardizing the drug for the presence of chromophore. On preliminary phytochemical analysis the aqueous extracts showed presence of various phytochemical constituents like glycosides, tannins, phenolic compounds, carbohydrates, saponins, alkaloids, steroids and flavanoids. HPTLC profile of aqueous extract of Theobroma cocoa, Commiphora mukul, Allium sativum, Brassica oleraceae showed the presence of Theophylline, E and Z guggulosterones, Allicin and Anthocyanins by comparing R_f of standards with that of extracts. The presence of phenolic compounds is further confirmed by spectral overlapping of standard and sample spectra. Herbal chocolate was formulated using aqueous extracts of Allium sativum, Commiphora mukul, Brassica oleraceae, Theobroma cocoa and was evaluated for its physical parameters, stability, total phenol content and FTIR. The HCF was also screened for acute oral toxicity and was found to be free from toxicity at a dose of 2000 mg/kg /p.o. The HCF at two dose levels 200 mg/kg and 400 mg/kg and Orlistat 180 mg/kg body weight were administered orally for 40 days to the HFD fed female Albino Wistar rats. It significantly reduced body weight, food intake, lipid profile (TC, TGL, LDL) and increased HDL level. HCF at 200 mg/kg and 400 mg/kg and Orlistat 180 mg/kg showed significant decrease in SGOT and SGPT levels as compared to the Standard group. It has been reported that saponins and tannins reduce cholesterol levels. All the constituents have been incorporated in to the herbal chocolate to potentiate the antiobesity and antioxidant effect of the formulation. This significant study revealed the efficacy of Herbal Chocolate Formulation and it would definitely have wide scope in the future treatments of obesity. Further study is required to reveal the mechanism involved in the exhibition of antiobesity effect by the Herbal Chocolate formulation.

Keywords

Herbal Chocolate Formulation, Obesity, Allium sativum (Garlic), Commiphora mukul (Guggul), Brassia oleraceae varm capitata f. rubra (Redcabbage), Theobroma cocoa (cocoa)

Cite This Article

Alekhya, R. T., Shama, N. S., & Kumar, A. C. K. (2014). Formulation and Evaluation of Herbal Chocolate in the Treatment of Obesity. International Journal for Pharmaceutical Research Scholars (IJPRS), 3(2), 143-163.