Review on Herbal Candy for Oral Health and Immune Support: Plant Bioactives, Formulation, Evaluation and Future Perspectives

Herbal candies are functional confectionery preparations that incorporate plant-derived ingredients into a convenient oral dosage or consumer-friendly format. They may provide a practical means of delivering phytochemicals associated with oral hygiene, antioxidant activity and general nutritional support. Medicinal plants such as Azadirachta indica (neem), Syzygium aromaticum (clove), Ocimum tenuiflorum (tulsi), Phyllanthus emblica (amla) and Zingiber officinale (ginger) contain diverse bioactive constituents, including polyphenols, flavonoids, tannins, essential-oil components and vitamin C. Depending on the plant, extraction method and formulation, these constituents may contribute to antimicrobial, antioxidant, anti-inflammatory or sensory properties. However, their activity and stability can be affected by heat exposure, pH, moisture, ingredient interactions and storage conditions. The development of herbal candy therefore requires careful selection of plant materials, standardisation of extracts, optimisation of the candy base and systematic evaluation of physical, chemical, microbiological and stability characteristics. This review discusses the potential role of selected medicinal plants in oral-health-oriented confectionery, outlines a general approach to formulation and quality evaluation, and identifies research needs concerning bioavailability, safety, clinical effectiveness and product standardisation. Herbal candy should be regarded as a complementary product under investigation rather than a substitute for toothbrushing, fluoride use, a balanced diet or professional dental care. Likewise, claims of immune enhancement require specific scientific evidence and should not be inferred solely from antioxidant activity.