Research Article on Formulation and Evaluation of Syrup Using Fenugreek and Bay Leaves for The Treatment of Diabetic Wound Healing

Abstract

Diabetes mellitus impairs wound healing due to chronic inflammation, poor circulation, and increased susceptibility to infection. This study aimed to develop a herbal syrup formulation incorporating fenugreek (Trigonella foenum-graecum) and bay leaves (Laurus nobilis)—both known for their antioxidant, anti-inflammatory, and hypoglycemic properties—to support wound healing in diabetic individuals. The syrup was formulated using aqueous extracts of fenugreek seeds and bay leaves, combined with honey as a natural sweetener and stabilizer. Supplementary components such as citric acid, sodium benzoate, and ascorbic acid were added to enhance stability, shelf life, and therapeutic potential. The physicochemical characteristics of the syrup, including pH, viscosity, and microbial stability, were evaluated. Additionally, in vivo assessment using a diabetic rat model demonstrated improved wound closure rates, reduced inflammation, and enhanced tissue regeneration in groups treated with the herbal syrup, compared to untreated diabetic controls. These findings support the therapeutic potential of the formulated syrup as an adjunctive oral treatment for diabetic wound healing. The use of safe, plant-based ingredients presents an affordable and accessible alternative to conventional synthetic drugs. Further clinical trials are recommended to establish efficacy in human subjects and to optimize dosage regimens for clinical application.

Keywords

Introduction

Fig.9. Preparation Method

2.5 Labelling and Uses.

• Indication: As a supportive oral therapy in diabetic wound healing.
• Dose: 1–2 teaspoons (5–10 mL), twice daily after meals.
• Storage: Keep in a cool, dry place. Use within 1 month if no refrigeration.

2.6 Evaluation test

  Evaluation parameter test:

To evaluate the quality and consistency of a syrup, several standard parameters are tested. Here’s a breakdown of the typical evaluation parameters for syrup. Testing parameter for papaya leaf extract syrup involve evaluating its physical chemical and pharmacological properties to ensure quality, safety and efficacy.

1.Oraganoleptic evaluation parameters:

Colour

1. 5 ml of prepared syrup was taken on a watch glass.

2. Watch glass placed against white background in white tube light.

3. Colour was observed by naked eyes.

Odour

1. 2ml prepared syrup was taken and smell by invidually.

Taste - Taste has been checked.

pH:

1.pH paper strips (universal indicator paper preferred)

2. Ensure the test sample (e.g. fenugreek and bay leaves syrup) is liquid, filtered, and at room temperature.

3. Tear off a small strip of pH paper.

4. Dip the paper strip into the test solution for 1–2 seconds.

5. Remove the strip and immediately observe the colour change.

6. Compare the colour of the strip to the provided pH scale.

2.Quantitative parameter:

 Density

1. Take the weight of empty dry bottle with capillary tube stopper.

2. Fill the bottle with syrup and place the stopper, wipe out excess liquid from outside thtube using tissue paper.

3. Weight bottle with syrup on analytical balance.

4. Calculate weight in grams of syrup.

W????i????????? = W????i????????? ????ƒ bottle with syrup – weight of empty bottle

Density = mass/volume

Viscosity

1. Thoroughly clean the Ostwald viscometer with warm chromic acid and if necessary, used an organic solvent such as acetone.

2. Mount viscometer in vertical position on a suitable stand.

3. Fill water in dry viscometer up to mark G.

4. Count time required, in second for water to flow from mark A to mark B.          

5. Repeat step 3 at least 3 times to obtained accurate reading.

6. Rinse viscometer with test liquid and then fill it up to mark A, find out the time required for liquid to flow to mark B.

7. Determination of densities of liquid as mentioned in density determination experiment.

CONCLUSION

The present study successfully formulated a herbal syrup using fenugreek and bay leaf extracts and evaluated its potential for promoting wound healing in diabetic conditions. The syrup demonstrated desirable physicochemical stability, acceptable organoleptic properties, and good microbiological safety. Phytochemical screening confirmed the presence of active compounds known to possess therapeutic properties relevant to wound repair and glycemic control.This syrup formulation offers several advantages: it uses natural, widely available plant materials; it is easy to prepare; and it is well-tolerated for oral use. These features make it especially suitable for low-resource settings or for individuals seeking alternative or adjunct therapies to standard diabetic wound care.However, this study is limited to preclinical evaluation, and further clinical studies are necessary to confirm safety, efficacy, and optimal dosing in humans. Future work should also explore synergistic effects with other healing-promoting agents and assess long-term outcomes.In this research the advantages of using syrup over creams are syrups can be absorbed systemically, potentially allowing for better distribution of active ingredients to wound site. Syrups can be easier to administer than topical creams, especially for patients with limited dexterity. Syrup also reduced frequent application.

RESULTS

The formulated fenugreek–bay leaf syrup was orange-colored with a pleasant herbal aroma and acceptable taste. It had a stable pH of 5.4 and maintained physical, microbial, and chemical stability over four weeks at room temperature. Phytochemical analysis confirmed the presence of flavonoids, saponins, alkaloids, and tannins. Microbial tests showed no contamination. In vivo testing on diabetic rats revealed significantly enhanced wound healing, with 85% closure by day 14 in treated groups versus 60% in controls. Histological analysis showed increased fibroblast activity, neovascularization, and reduced inflammation. The syrup also demonstrated moderate blood glucose reduction without toxicity.

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