Scholarly open access journals, Peer-reviewed, and Refereed Journals, Impact factor 8.14 (Calculate by google scholar and Semantic Scholar | AI-Powered Research Tool) , Multidisciplinary, Monthly, Indexing in all major database & Metadata, Citation Generator, Digital Object Identifier(DOI)
Herbal medicine is better with less side effects than synthetics, natural treatment is more effective than allopathy in terms of side effects for better healing of human body. The growing demand for herbal products in the world market and the literature has reported that plants have various pharmacological effects, anti-inflammatory activity, antifungal activity and antimicrobial activity. In this study, creams were formulated based on the anti-inflammatory potential of herbal extracts and its evaluation. This study investigates the composition and efficacy of a new anti-inflammatory cream containing egg lecithin and Aloe vera. Due to their known anti-inflammatory properties and abilities to improve the skin barrier, these natural compounds are believed to synergistically alleviate inflammatory skin conditions. The cream was created on the basis of egg lecithin, an effective emulsifier and penetration enhancer, in combination with Aloe vera gel, known for its soothing and healing properties. Physico-chemical stability, spreadability and pH were systematically analyzed during the development phase. Anti-inflammatory efficacy was assessed both by in vitro cytokine inhibition assays and by in vivo testing in subjects with mild to moderate dermatitis. The results showed a significant reduction in key inflammatory markers such as TNF-α and IL-6 in vitro. Clinical evaluations have shown a noticeable improvement in erythema, itching and skin hydration within two weeks of application. This study highlights the potential of egg lecithin and Aloe vera in topical formulations to offer a viable natural alternative for the treatment of inflammatory skin conditions.
Keywords:
Egg lecithin, anti-inflammatory
Cite Article:
"Formulation and Evaluation of a Herbal Anti-Inflammatory Cream by using Egg Lecithin.", International Journal of Science & Engineering Development Research (www.ijrti.org), ISSN:2455-2631, Vol.9, Issue 7, page no.372 - 381, July-2024, Available :http://www.ijrti.org/papers/IJRTI2407044.pdf
Downloads:
000204743
ISSN:
2456-3315 | IMPACT FACTOR: 8.14 Calculated By Google Scholar| ESTD YEAR: 2016
An International Scholarly Open Access Journal, Peer-Reviewed, Refereed Journal Impact Factor 8.14 Calculate by Google Scholar and Semantic Scholar | AI-Powered Research Tool, Multidisciplinary, Monthly, Multilanguage Journal Indexing in All Major Database & Metadata, Citation Generator