HERBALS EXCIPIENTS OF NATURAL ORIGIN.pdf

EXCIPIENTS

1. MM College of Pharmacy
MMDU, Mullana
Dr ManishaBhatia
Associate Professor
MMCP
HERBAL DRUG TECHNOLOGY BP 603T

2. •EXCIPIENTS
▪Pharmaceutical excipientcan be defined asnon active ingredientsthat are mixed
with therapeuticallyactive compoundto form medicines.
▪Excipients affect the behavior and effectiveness of the drug product more and
more functionally and significantly .

3. These polymer such as natural gums and mucilage are biocompatible
cheap and easily available and are preferred to semi synthetic and
synthetic excipients because of their lack of toxicity ,low cost,
availability ,soothing action and non irritant nature.

4. ▪Colorants
▪Sweeteners
▪Binder
▪Diluent
▪Viscosity builder
▪Disintergrants
▪Perfumery and flavouring agent

6. ▪Natural colouring agent are originated commonly from plants or
animals.
▪A dye and pigment differ in respect that :
Dye:dye is actually absorbed by the material when applied to fibres
to give it a permanent colour which is resistant to the action of light,
water.
PIGMENT:pigment is only applied to the surface.
A colorant from natural sources are proved to be safe due to their non-
carcinogenic ,non –toxic and biodegradable nature.

7. ▪It consist of dried leaves of Lawsonia inermis.
▪Family :Lythraceae.
▪Constituents :phenolic glycoside, coumarin, xanthene, fat, henna tannins.
▪Colouring matter due to the presence of Lawesonewhich can be extracted from
the leaves by NaHCo3.

9. •It consist of dried rhizomes of Curcuma longa.
•Family :Zingiberaceae
•Contain a yellow natural pigment ,which dissolve in alcohol to form a
deep yellowish solution.
•Itimparts dark yellow colour to food preparations.

11. ▪There is a need for alternatives to sucrose as a sweetening agent for
medical purpose.
▪Sweeteners are the agent that mask the bitter taste of drug.
▪Two types of sweeteners are available :Natural of plant origin and
artifically synthetic sweeteners.
▪Natural sweeteners are useful sugar substitutes for diabetic patients.
▪Active Sweet principles stored in plants :terpenoids, steroidal,
saponins, protein, volatile oil etc.
▪Nutritive sweeteners :sorbitol, mannitol, lactitol
▪Non –nutritive sweeteners :aspartame, saccharin, cyclamate.

12. HONEY
•Honey is a sweet food made by Apis mellificausing
nectar from flower.
•The variety produced by honey bees is the most
commonly used type of honey collected and
consumed by humans.
•USES:
1.Cough mixture, cough drops, creams, lotion, candies
2.Usedas important vehicle in ayurvedic system of
medicine.

14. ▪Binder are agents empolyed to impart cohesiveness to the granules.
This ensure the tablet remains intact after compression .
▪Binder are added to tablet formulation to impart plasticity and thus
increases the interparticulate bonding strength within the tablet.
▪To hold various powder together to form tablet a binder
▪Fillers, don’t have good binding capacity

15. ▪Synonym :Gelfoam, Gelatina.
▪Source :A protein obtained by partial
hydrolysis of animal collagenous tissue like
bones, skin, tendons and ligaments.
▪Uses :Preparing suppositories, pessaries,
pastes.
▪Emulsifying agent, vehicle for injection.

17. ▪Diluents are oftem added to tablet formulations for secondaryreason
like to provide better tablet properties such as:
▪To provide improved cohesion
▪To allow direct compression manufacturing
▪To enhance flow
▪To adjust weight of tablet as per die capacity
▪Should not have any physical and chemical characteristics.

18. •Source :saccharine exudation from the stem of Fraxinus ornus.
Family :Oleaceae
•It can be also obtained chemically by reduction of mannose.
•Uses :
sweetening agent .
Diagnostic aid.

20. ▪These are substance which added to mixture to increase its viscosity
without substantially modifying its other properties, suchas taste.
▪They increase stability
▪It is desirable to increase the viscosity of dosage form to provide or
to improve palatabilityor pourability

21. ▪Source :a polysaccharide produced by certain species of bacteria.
▪It is produced by pure fermentation of glucose using the bacterium named as
Xanthomonas compestris which is non toxic and non pathogenic to human
being.
▪Xanthan gum is availa in the market as its sodium or potassium salts.
▪Storage :well closed container in a cool, dry place.
▪Uses :good Emulsifying agent, stabilizer ,food and cosmetic industry.

23. ▪Disintegrants are agent added to tablet fo to promote the breakup of
the tablet into smaller fragments in an aqeous environment.
▪Three major mechanism and factor affecting tablet Disintegrants as
follows:
▪Swelling
▪Porosity and capillary action
▪Deformation

25. ▪Perfumery composition usually include an active ingredients or
enhancer and one or more adjutants such as antioxidants, fixative etc.
▪Anactive ingredients is a compound which impart aromma to the
perfume composition Or enhancer .
▪Fixative are not considered as a active ingredients.
▪Perfumery agent
▪Musk
▪Sandalwood
▪Rose oil
▪Jasmime oil
▪Lavender oil

28. ▪Flavouring agent arekey food additive with 100 of varieties like fruit,
nut, seafood, spice, blends, vegetables and wine which are natural
flavouring agents.
▪Flavouring agent include flavour substances, flavour extract or flavour
preparations, which are capa of imparting flavouring properties.
▪It is of 3 types :
▪Natural flavours and natural flav substances.
▪Natural –identical flavouring substances.
▪Artifical flavouring substances.

29. ▪Black pepper :Piperine
▪Cardamom:Borneol
▪Fennel :Anethole
▪Ginger :Shagols
▪Peppermint :Menthol
▪Saffron :Crocin