Formulation and characterisation of polyherbal syrup against aldose reductase enzyme

Background: Traditional medicinal plants have been suggested to help regulate blood glucose levels and inhibit glycation. This investigation aims to formulate and evaluate the potential of herbal formulations containing plant extracts that may inhibit Advanced glycation end product (AGE) formation and provide therapeutic advantages in the management of diabetes. Methodology: The herbal syrup containing polyherbal extracts of onion, garlic, and cinnamon was developed at varying concentrations with a viscosity modifier, preservative, flavoring agent, and other excipients. The developed syrup formulations were physicochemically characterised, including antioxidant potential, an ALR (aldose reductase) inhibition assay, and a stability study. Results and Discussion: The formulated herbal syrup exhibited a dark brown colour with a slightly Pungent taste. The pH of the syrup was measured at 6.48, indicating a mildly acidic to neutral nature. The viscosity of the prepared herbal syrup formulations (F1–F4) ranged from 3.71 to 3.80 cP. All formulations exhibited concentration-dependent antioxidant activity. F3 demonstrated the highest antioxidant activity and aldose reductase inhibition with 59.58% and 66.44% inhibition at 1000 μg/mL, respectively. Overall, the findings suggest that the herbal syrup formulation exhibited excellent physical and chemical stability over 3 months. Conclusion: F3 formulation may be a valuable candidate for the prevention and management of oxidative stress-related disorders, including diabetic complications, owing to its notable aldose reductase enzyme activity and potent antioxidant potential.