FORMULATION AND EVALUTION ANTIPYRETIC HERBAL CHOCOLATES FOR PEDIATRIC PURPOSE BY USING DIFFERENT PLANTS EXTRACTS.

Fever is one of the most frequent causes of medical consultations globally and one of the earliest clinical signs of illness in the mammalian host. One of the most common medications used to treat fevers is an antipyretic. Oral administration is among the safest ways to ensure patient compliance. Chocolate is a very complex and versatile food that may be combined to create entirely different flavors and textures. We have created a chocolate medication delivery method since chocolate is especially delicious and well-liked by children. Chocolate also has advantages, such as a rapid beginning of action, a smaller dosage of the medication, ease of production and scaling, a higher drug loading capacity, etc. A semisolid media suspended with approximately 70% fine solid sugar, cocoa, and/or milk particles makes up chocolates, which are continuous fat phases. Since ancient times, physicians in the Indian medical system have used Tamarindus indicus, Cucurbita pepo, Zingiber officinale, Mentha piperita, and Malus domestica extensively, both on their own and in combination with other drugs. The current study's goal was to create safe and palatable antipyretic chocolate. Additionally, to assess the created formulations' physiochemical properties in order to further standardize and commercialize them. Keywords: Malus domestica,physiochemical,Tamarindus indicus,Chocolate,Antipyretic,pediatrics