A Nutraceutical Approach to Obesity Management Using Madhuca Longifolia And Polyherbal Ingredients

Obesity and related associated medical complications are serious global health issues and presently obesity is the fifth most common leading cause of death in the world. The World Health Organization (WHO) defines obesity to be “abnormal or excessive fat accumulation that may impair health,” and further clarifies that “the fundamental cause of obesity and overweight is an energy imbalance between calories consumed and calories expended.” The input of “Body Mass Index” (BMI), calculated as [(weight in kg)/(height in m2)], is a simple index which is used to classify adults into one of three weight categories: “underweight”, “overweight”, or “obese.” Although BMI was initially developed in the 1830s by a Belgian mathematician and sociologist, it is still used as a measurement of obesity and obesity rates. For example, the WHO will often classify and report adult obesity using certain BMI cutoffs. This WHO classification system is useful in determining which individuals may be at an increased risk of obesity related morbidity and mortality. In previous decades, rates of obesity (defined as adult with BMI over 30 kg/m2) have in many countries of the developing world, increased rapidly. It was estimated by researchers that in 2014, the rates had reached 641 million obese adults compared to just 105 million in 1975, creating alarmingly Numerous studies show that obesity is complex problem and is not a simple issue, as it is related to a combination of individual factors (genetics, learned behaviours) and substantial causes (societal or cultural eating habits, food deserts).

1. Madhuca Longifolia

Mahua is considered one of the prominent trees of Central India. Mahua trees have huge spreading root system though many of them are superficial. Mahua trees wood is hard to very hard with big sapwood. While the heartwood itself is reddish brown in colour, the trees themselves are large and deciduous with a short Bole and rounded crown. The flowers of Mahua are used to brew country liquor which is quite popular in the tribal regions of the country. In tribal culture, the tree has both religious and aesthetic value. Mahua flowers and seeds are collected and dried, that is, both parts have edible and medicinal properties too. However, in most tribal areas, Mahua gatherers rarely get the true value of produce, which they usually barter for daily grocery items. It is a deciduous condition and is relatively hardy to rocky, gravely, and saline often growing in the soil pockets in the crevices of barren rocks.

2.1. Phytoconstituents of part of plant

Table.1: - Phytoconstituents

2.2. Cultivation and Collection: - The plant can be planted or be a self-sown. Flowering of the tree take place in the time of March -April, each year.

2.3. Botanical Description and Identification Features: - A medium-sized to large medium sized Deciduous tree, normally a short, large rounded crown found in all of the green forest part of India at an altitude of 1200 meters and of 12 to 15-meter height, bark gross gazed, dark in color and cracked bark, inner bark dark red, was watery milk, trunk was short, branch numerous. Leaves, long 10-30 centimeter, thick, leathery most of the leaf pointed at the tip, clusters clustered glabrous near the end of the branches, elliptical or ellajtic oblong 7.5 to 231 into 3.8 to 11.5 cm. coriaceous pubescent, and when young nearly white. Flowers are small and fleshy, dull or pale whitish color, fascicles capitative sometimes produced near the end of the branches. The corolla is tubular, freshly pale, yellow aromatic, and caducous. Fruits are 2-6 cm once component fleshy, greenish. Bark was dark color, cracked.

Morphology: -

• Color: Creamy white to pale yellow
• Oduor: Strong, sweet, and pleasant fragrance
• Taste: Sweet and slightly astringent
• Shape: Bell-shaped
• Size: approximately 1–1.5 cm in diameter.

Taxonomy: -

• Botanical Name: Madhuca Longifolia
• Family: Sapotaceae
• Subfamily: Caesalpinioideae
• Tribes: Caesalpinieae
• Genus: Madhuca
• Species: longifolia
• Order: Ericaleae

2.4. Botanical Uses of Plant parts:

Table 2: - Botanical uses

2. MATERIAL

Ingredients and its role:

Table 3: - List of Ingredients and their roles

Ingredients and their quantity:

Table 4: - List of Ingredients and their quantity

3.1 Cinnamon: -

• Botanical Name: Cinnamomum Zeylanicum
• Family: Lauraceae
• Chemical constituents: cinnamaldehyde, eugenol, benzaldehyde, cuminaldehyde, volatile oils, phlobatannins, mucilage, calcium oxalate, starch, phellandrene, pinene, cymene, caryophyllene, Mannitol, polycyclic diterpenes and proanthocyanidinoid oligomers.

Morphology

• Color: Light brown to golden brown
• Odour: Strong, aromatic, warm, and sweet
• Taste: sweet, warm, slightly pungent
• Shape: Rolls into quills
• Size: 5–15 cm long and 0.5–1.5 cm in diameter
• Texture: Thin, smooth
• Uses: Aromatic stimulant, antibacterial, antifungal, antiseptic, carminative, stomachic and astringent.

Fig.2: Cinnamon

3.2 Moringa: -

• Botanical Name: Moringa Oleifera
• Family: Moringaceae
• Chemical Contituents: flavonoids, alkaloids, sucrose, and amino acids such as kaempferitrin, isoquercitrin, and rhamnetin. Furthermore, the stem contains alkaloid compounds such as moringinine and moringin, octacosanoic acid and β-sitosterol.
• Morphology:
• Colour: Creamy white to pale yellow
• Odour: Mildly sweet and pleasant
• Taste: Slightly sweet and delicate
• Shape: Zygomorphic (bilaterally symmetrical)
• Size: 1–1.5 cm in diameter
• Texture: Soft and smooth
• Uses: Asthma, Antidiabeties, HIV/AIDS, Dandruff, Diarrhea, Heart disease.

3.3 Garcinia Combogia:-

• Botanical Name: Garcinia gummi-gutta
• Family: Guttiferae
• Chemical Constituents: Xanthones, Benzophenones, Amino acids, Hydroxycitric acid (HCA)
• Morphology:
• Colour: Green when unripe, yellow or reddish when ripe
• Odour: Mild, slightly fruity or sour
• Taste: Intensely sour and acidic due to high Hydroxycitric acid (HCA) content
• Shape: Round, pumpkin-like
• Size: Diameter: 4–7 cm
• Texture: Smooth
• Uses: weight loss, reduces appetite, lower cholesterol, improve rheumatism, and even relieve intestinal problems.

Fig.4: Garcinia Combogia

3.4 Triphala:-

• Botanical Name: Terminalia Chebula
• Family: Combretaceae
• Chemical Constituent: Triphala contains many biological compounds. It mainly consists of tannins, Gallic Acid, Chebulagic Acid, and Chebulinic Acid. The vitamin C content in Triphala is also very high. Vitamin C content and Chebulagic Acid.
• Morphology:
• Colour: Brown to dark brown
• Odour: Slightly pungent or astringent
• Taste: Astringent, sour, bitter, pungent
• Shape: Spherical, ridged
• Size: 2–5 cm
• Texture: Hard, dry, rough surface
• Uses: Constipation, Weight loss, Body cleanse, Digestive health, Diabetes,

3.5 Chitrak: -

• Botanical Name: Plumbago zeylanica
• Family: Plumbaginaceae 
• Chemical Constituent: Naphthoquinone plumbagin, allied alkaloids, glycosides, steroids and triterpenoids, as well as phenolic compounds, flavonoids, tannins, coumarins, saponins and fixed oils
• Morphology:
• Colour: Brownish-yellow to reddish-brown
• Odour: Slight, characteristic, earthy to slightly aromatic.
• Taste: bitter, pungent
• Shape: cylindrical, slightly tapering
• Size: 5–15 cm long, 1–2 cm in diameter.
• Texture: Hard, woody, fibrous, and brittle.
• Uses: relieve indigestion, loss of appetite, bloating, and constipation; its mild laxative action eases hemorrhoids and persistent constipation and bronchodilator properties

3.6 Tribute: -

• Chemical Constituent: piperine, gingerols, volatile oils, phenolics and flavonoids
• Morphology:
• Colour: Brown to dark brown
• Odour: Characteristic pungent, spicy, aromatic smell.
• Taste: pungent, slightly bitter or acid
• Texture: fibrous and rough
• Uses: Enhances digestion, decreases bloating, gas and constipation, and balances Vata and Kapha doshas, anti-inflammatory, antioxidant, hepatoprotective, hypolipidaemic, antiviral and fat-burning.

4. Method

Instruments and its role/ use:

Table.5: - List of instruments and its role

Procedure: -

Step.1: All ingredients were Collected and weighed accurately according to the requirement using butter paper and spatula.

Fig.8: - Ingredients Weighed and Collected

Step.2: All the Ingredients were transferred to motar pestle and triturated for 5-10 minutes.

Step.3: After triturating all the ingredients, the mixture was placed in tray dryer for some time to remove the moisture content from the product.After drying mixture, the product is sieved using a desired sieve to obtain a uniform particle size for filling in the capsule.

Step.5: After sieving the product, the mixture is filled in all the capsule using capsule filling spatula.

Step.6: Final product packed and labelled

5. Evaluation of Capsule:

Following the Ayurvedic Pharmacopeia of India (API) and World Health Organization requirements, the prepared herbal capsules underwent a number of conventional physicochemical and quality control assessments:

5. 1. Organoleptic Evaluation:  To guarantee batch homogeneity and aesthetic acceptability, capsules were visually examined for color, shape, odor, texture, and general appearance.
   2. Weight Variation Test: A digital analytical balance was used to weigh each of the twenty randomly chosen capsules. To verify compliance with pharmacopeial restrictions (±5% for capsules weighing ≥300 mg), the average weight was determined and individual weights were compared.
   3. Moisture Content (Loss on Drying) Using a hot air oven set at 105°C for two hours, the moisture content was measured. To evaluate the product's stability and shelf life, the weight loss percentage was computed.
   4. Disintegration Time Test The capsules were kept at 37 ± 2°C in distilled water in a USP disintegration test device. It was noted how long it took for the shell and powder dispersion to completely dissolve; for herbal capsules, this should take no more than 30 minutes.
   5. pH Determination A calibrated digital pH meter was used to measure the pH of a 1% w/v dispersion of the capsule contents in distilled water.
6. Calculation: -

Weight of Product Before Drying: 30000mg

Weight of Product After Drying: 28500mg

Weight of 1 Empty Capsule: 5mg

Weight of 50 Empty Capsule: 250mg

Total Drug Filled in 1 Capsule: 150mg

Total Drug Filled in 50 Capsule: 7500mg

Weight of 1 Filled Capsule: 155mg

Weight of 50 Filled Capsule: 7750mg

Weight of Remaining Product After Filling 50 Capsules: 21000mg

7. Weight Variation: -

Weight of 1 capsule: 155mg.

Weight of 10 Random capsules: 158mg, 168mg, 173mg, 174mg, 150mg, 163mg, 155mg, 162mg, 158mg, 161mg.

Average Weight of 10 capsules: 1622mg.

Actual weight 10 Capsules: 1550mg

%Weight Variation Formula:

 Actual Weight of Capsules-Average weight of capsules/ Average weight of capsules * 100

1550-1622/ 1622 * 100= -4.4%

RESULT AND DISCUSSION: -

The Herbal Capsule was prepared for obesity management and was evaluated to determine the parameter of herbal capsule. The ingredients used in the formulation of Herbal capsule are Madhuca Longifolia, Cinnamon, Moringa, Garcinia Combogia, Trikuta, Triphala, Chitrak. All these Ingredients were obtained and mixed all together in a mortar pestle and sieved to obtain Uniform particle size to be filled in capsule. Firstly an Empty capsule was weighed and the product was filled in each capsule of same quantity and weighed all the filled capsule and filled in suitable container under specific condition and labelled. The results of evaluation parameter are as follows

Table.6: Result of Evaluation Parameters