Vol. 10, Special Issue 1, Part B (2025)

Author(s): Mogal Roohi, A Arulmozhi, K Gopal and M Sakthi Priya

Abstract: Herbal preparations are known to reduce the adverse effects caused by many of the food additives. The traditional polyherbs in daily usage will minimize the deleterious effect caused by food additives. However, there is no much literature is available on the work of polyherbs. Hence, the present research work is designed to use polyherbs which plays pivotal role in traditional medicine against many of the food induced toxicities. The polyherbs used in the present study is the mixture of Murraya koenigii, Trigonella foenum-graecum, Nigella sativa, Withania somnifera and Coriandrum sativum. The polyherbal extract was positive for phytochemicals viz., saponins, tannins, phenols, alkaloids, terpenoids, flavonoids, glycosides and cardiac glycosides. While hydrolysable tannins, amino acids and proteins, carbohydrates, phylobatannins, volatile oils and vitamin C were absent. These phytochemicals were almost present in the tested individual herbs also.