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Research Article | DOI: https://doi.org/10.5281/zenodo.22900276

Formulation and Evaluation of Antidiabetic Herbal Syrup Containing Insulin Plant, Fennel Plant and Stevia Plant Extracts

Ubale A T 1*, Tarate V. S 2 2, Parab V. D 1, Shinde O. S 1, Valvi R. R 1, Surve J. S 1, Sathe S. P 1

1Department of Pharmacy, Vijayrao Naik college of Pharmacy, Shirval, Kankavli, Sindhudurg, 416602, India

2Late Narayansas Bhawandas Chhabda Institute of Pharmacy (B. Pharm), Raigaon, Satara, Maharashtra, India

*Corresponding Author: Dr Ubale A T, Department of Pharmacy, Vijayrao Naik College of Pharmacy, Shirval, Kankavli, Sindhudurg, Maharashtra, India.

Citation: Ubale A T, Tarate V. S, Parab V. D, Shinde O. S, Valvi R. R et al. (2026). Formulation and Evaluation of Antidiabetic Herbal Syrup Containing Insulin Plant, Fennel Plant and Stevia Plant Extracts, J International Journal of Public Health Research and Epidemiology; 2 (4) 23, Doi:https://doi.org/10.5281/zenodo.22900276

Copyright: Ubale A T, et al © (2026). This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.

Received: 17 August 2026 | Accepted: 21 August 2026 | Published: 26 August 2026

Keywords: costus igneus; diabetes mellitus; dysphagia; foeniculum vulgare; herbal syrup; stevia rebaudiana

Abstract

Diabetes mellitus is a chronic metabolic disorder requiring safe and effective long-term management strategies. Herbal formulations are increasingly explored due to their traditional usage and favourable safety profiles. The present study aimed to formulate and evaluate a polyherbal antidiabetic syrup containing extracts of Costus igneus, Foeniculum vulgare, and Stevia rebaudiana. The selected plants were processed and subjected to preliminary phytochemical screening. A stable syrup formulation was developed and evaluated for organoleptic properties, pH, viscosity, specific gravity, and short-term stability. Phytochemical analysis confirmed the presence of bioactive constituents such as flavonoids and phenolic compounds associated with glycaemic regulation. The formulated syrup exhibited acceptable physicochemical characteristics and remained stable under storage conditions. The study successfully demonstrates the development of standardised polyherbal syrup which may serve as a supportive herbal preparation for glycaemic management.

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