The Trikatu churna (Piper nigrum, Piper longum, Zingiber officinale) and lab scale churna preparation (Piper nigrum, Zingiber officinale and Eugenia caryophyllus) was evaluated for Appetizer activity. The Trikatu churna and lab scale preparation was screened for phytochemical studies and also tested for appetizer activity. The phytochemical screening of Trikatu churna showed the presence of alkaloids, flavonoids, tannins, lignins and steroids and lab scale churna preparation also showed presence of alkaloids, flavonoids, tannins, lignins and steroids. Trikatu churna exhibited appetizer activity, but the highest activity was noticed in laboratory churna preparation, this might be due to the multifunctional effect of all the three plant ingredients of laboratory preparation. Based on the above results, it is confirmed that, combination of Piper nigrum, Zingiber officinale and Eugenia caryophyllus in laboratory churna offered batter appetizer effect than using the Trikatu churna.
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