Quality Standardization and Statistical Optimization of Polyherbal Blends Targeting Rheumatoid Arthritis

Background: This study investigated the anti-arthritic potential of a polyherbal mixture incorporating turmeric and ginger rhizome, black pepper fruit, and Indian bay leaves, known for their individual antioxidant, analgesic, and anti-inflammatory activity. Materials and Methods: Plant parts were standardized according to Ayurvedic Pharmacopoeial guidelines. After Soxhlet extraction, the standard protocols were used to screen phytochemical profiles of each extract. The in vitro antiarthritic activities of each extract were evaluated by protein denaturation inhibitory assays, and IC50 and IC100 values were calculated. Based on the IC100, the DoE13 was utilized to optimize the mixture ratio and check for synergism. Results: Standardization complied with pharmacopoeial quality parameters, while phytochemical analysis revealed a remarkable presence of bioactive content and extraction yields. Among the individual extracts, turmeric showed the strongest inhibitory activity, although diclofenac remained superior as a standard reference. Notably, extract combinations outperformed individual components, with MAA ranging from 63.27%-89.23%, indicating synergistic effects. Regression and ANOVA modeling identified the reduced quartic model as the best predictor (R2=0.96). Optimization recommended mixture “Ratio 1” as the most desirable and effective formulation; however, mixture “Ratio 2” exhibited slightly higher activity (90.28%) despite its lower desirability. Conclusion: These findings support the potential of polyherbals comprising turmeric, ginger, black pepper, and Indian bay leaf as effective alternatives for arthritis management, necessitating further pharmacological and clinical investigation.