Formulation and Evaluation of Herbal Syrup for the Management of Migraine

Abstract

Migraine is a common neurological condition marked by recurring headaches and symptoms like nausea and sensitivity to light and sound. Due to the side effects of conventional drugs, many seek natural alternatives. This study developed a herbal syrup using extracts of feverfew, ginger, peppermint, and valerian root—plants known for their anti-inflammatory, calming, and circulation-boosting properties. The syrup was prepared with a sugar base, preservatives, and flavoring agents for palatability and stability. It underwent physical evaluations (color, pH, viscosity, microbial load) and phytochemical screening. A volunteer study showed reduced frequency and severity of migraines after syrup use. The results suggest that this herbal syrup is a safe and effective natural option for migraine relief. Further in vivo studies and clinical trials are recommended for dosage optimization and validation.

Keywords

Introduction

Migraine is a common neurological disorder marked by severe headaches, often with nausea, vomiting, and sensitivity to light and sound. Unlike regular headaches, migraines can last for hours or days and may recur frequently, affecting daily life. Conventional treatments include pain relievers and preventive drugs, but these often cause side effects and may not work for all patients. As a result, interest in herbal remedies is growing due to their traditional use and fewer side effects. This study focuses on formulating an herbal syrup using medicinal plants known for their anti-migraine properties. Syrup is chosen for its ease of use, better absorption, and improved taste. The formulation will involve extracting active herbal components and testing the final product for parameters like pH, viscosity, appearance, microbial safety, and shelf-life. Effectiveness will be evaluated through lab tests and possibly small clinical observations.

Material used: Ginger, Turmeric, Peppermint Oil, Cinnamon, Honey, Brahmi, and Shankhpushpi

Api (active pharmaceutical ingredient)

1. Ginger (Zingiber officinale)

is a natural herb commonly used for its medicinal benefits. It comes from the root of the ginger plant and has a strong, spicy taste. Ginger is known to help with digestion, nausea, colds, and pain. It is especially useful in reducing migraine symptoms. Its anti-inflammatory and pain-relieving properties can help reduce headache intensity and nausea that often comes with migraines. The active compounds like gingerol and shogaol are responsible for these effects. Ginger can be used fresh, dried, as tea, or in supplements, making it a simple and natural option for managing migraine attacks.

• Inhibits prostaglandin synthesis – reduces inflammation and pain.
• Blocks serotonin (5-HT) receptors – helps control migraine-related nausea.
• 3Reduces oxidative stress – protects brain cells from damage
• Improves blood circulation – may help relieve headache.
• Anti-inflammatory effect – reduces swelling in blood vessels of the brain.

2. Tulsi (Ocimum sanctum / Ocimum tenuiflorum)

is a sacred and medicinal plant commonly known as Holy Basil. It is widely used in Ayurveda for its healing properties. Tulsi has a strong aroma and a slightly bitter taste.

1. Reduces stress hormone (cortisol) – helps prevent stress-related migraines.

2. Anti-inflammatory action – reduces inflammation in the brain.

3. Improves blood circulation – helps ease headache pain.

4. Antioxidant effect – protects brain cells from damage.

5. Relieves nasal congestion – helpful in sinus-related headaches.

3. Brahmi (Bacopa monnieri)

is a traditional medicinal herb used in Ayurveda for improving memory, reducing stress, and enhancing brain function. It is a small, creeping plant that grows in wetlands. Brahmi is known for its calming effect on the nervous system. It helps in reducing anxiety, improving concentration, and boosting mental clarity. For migraines, Brahmi may help by calming the mind, reducing stress, and supporting healthy brain function.

• Reduces stress and anxiety – lowers the chance of stress-triggered migraines.
• Neuroprotective effect – protects brain cells from damage.
• Improves blood flow in the brain – helps reduce headache severity.
• Anti-inflammatory action – reduces inflammation in nerves and tissues.
• Balances neurotransmitters – helps maintain brain function and mood.

Methods of preparation of syrup:

1. Preparation of Herbal Extracts:

Each plant material is cleaned, dried under shade, and coarsely powdered.

• Aqueous Decoction Method -Take 10 g of each powdered herb (Ginger, Turmeric, Cinnamon, Brahmi, Shankhpushpi).

Peppermint:

III. Preparation Method:

1. Extraction: Prepare individual herbal extracts as described above.

2. Syrup Base: Mix honey and water in a clean stainless-steel vessel. Gently heat to dissolve fully.

3. Aaddition of Extracts: Add herbal extracts slowly into the syrup base while stirring continuously.
4. Preservatives: Add sodium benzoate and citric acid, if used. Mix until fully dissolved.
5. Flavour & Aroma: Add peppermint oil at the end when the mixture is cool.
6. Filtration: Filter the syrup through muslin cloth or fine filter.
7. Bottling: Store the syrup in sterilized amber-colored bottles, label them properly.

IV. Evaluation Parameters

1. Organoleptic Properties

• Appearance: Clear or slightly turbid syrup
• Color: Golden yellow to brown
• Odor: Aromatic (due to peppermint and cinnamon)
• Taste: Sweet with mild herbal bitterness

2. pH Measurement

Use a digital pH meter to determine the pH.

Ideal range for syrup: 4.0 – 6.

0This helps ensure stability and microbial safety.

3. Viscosity

Measure using a Brookfield viscometer or simple flow method.

CONCLUSION

The present study successfully formulated a 100 mL herbal syrup using a synergistic blend of traditional medicinal plants—Ginger, Turmeric, Peppermint Oil, Cinnamon, Honey, Brahmi, and Shankhpushpi—targeting the management of migraine symptoms. The syrup was evaluated for organoleptic, physicochemical, microbial, and phytochemical parameters and met acceptable quality standards. The herbal Ingredients were chosen for their known anti-inflammatory, analgesic, neuroprotective, antioxidant, and calming effects, which are beneficial in reducing migraine intensity and frequency. The syrup was found to be stable over the test period, with no significant change in physical appearance, pH, or microbial contamination. Phytochemical screening confirmed the presence of active compounds like flavonoids, alkaloids, and phenolics that contribute to the therapeutic potential.

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