EVALUATION OF CARMINATIVE POTENTIAL OF SOME INDIAN SPICES
*Elakkiya M. and Sagaya Giri R
ABSTRACT
Spices are important ingredients in our daily diet although they are used in small quantities. It was occupied an important place in the culinary preparations of several ancient and modern kitchens from time immemorial. In the present study sixteen Indian spices were selected and homogenized and dried under shade and thus mass obtained was powdered, weighed and subjected for the evaluation of carminative and antacid profile of the drug. The spices showed significant results for carminative properties and antacid effect (P < 0.05) at different doses and the results obtained were comparable to that of standard NaHCO3. The results of the present study suggest that extract of selected Spices significantly neutralized acid and showed resistance against change in pH and also illustrate good carminative potential. The extract of spices has shown to possess significant carminative and antacid property.
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