Comparative Phyto-Constituent study of Old and New Pippali Fruits by HPTLC Analysis

The overall world and whole universe is endowed with many therapeutic herbs. These therapeutic herbs aid in the treatment of various illnesses. Pippali (P. longum) is one such natural herbal plant; this plant is used as a primary ingredient in several formulations in ancient Ayurveda to treat digestive and respiratory issues as well as numerous Kaphaja Vikar. In Ayurveda, it is used as a Rasayana to cure a variety of illnesses. In many Avaleha and preparations, it is used as Prakshepak dravya. The pharmacological characteristics of Pippali include analgesic, anti-inflammatory, antibacterial, antidiabetic and hepato-protective effects. Pippali contains many chemical constituents which include flavonoids, piperine and terpenoids, etc. The standardization and quality analysis of such herb is prerequisite to ensure their compositions and properties. In this regard advanced analytical techniques like HPTLC can be utilized. Considering this fact present study compares the phytochemical components of fresh and old Pippali fruits, highlighting variations in bioactive compounds brought on by aging and their effects on inherent properties.