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http://hdl.handle.net/10603/418778
Title: | In Vitro and In vivo Studies on the Therapeutic Effects of Hibiscus rosa sinensis Herbal Products |
Researcher: | Pavithraa P |
Guide(s): | Uma Mageshwari S |
Keywords: | Social Sciences Social Sciences General Food Service Management and Dietetics |
University: | Avinashilingam Institute for Home Science and Higher Education for Women |
Completed Date: | 2022 |
Abstract: | Traditional Indian medicine remains the most ancient yet living tradition. Different indigenous systems of medicines like Siddha, Ayurveda, Unani, Homeopathy and Naturopathy are practiced in the country. Although India has successfully promoted its therapies with research and science-based approach, it still needs extensive and evidence-based research to popularize the indigenous systems of medicine. Hence, this study was considered objective to study the Analyze Nutrients and Identify Phytochemicals in herbal products developed with Hibiscus rosa sinensis flower, Assess the therapeutic effect of Hibiscus Lemon Syrup through In vitro and In vivo methods, Study the awareness of traditional medicine among selected population groups, Develop Herbal products with Hibiscus rosa sinensis flower, Identify elements in the herbal products through FESEM, Develop innovative value-added herbal products with Hibiscus rosa sinensis flower. The awareness of traditional medicine was studied in two Siddha hospitals. The baseline information such as age, education, occupation and awareness were elicited using a questionnaire. The physicochemical properties, macro and micronutrients were analyzed through the AOAC method. The Phytochemical compounds identification was done by the GC-MS method. In vitro and In vivo studies were carried out. The results showed that among the selected 200 participants, 50 percent were seen in the age group of 20-30 years. Among this age group, 42 percent were males and 58 percent were females. A positive sign was seen between age and satisfaction with Siddha medicine at 5 percent level indicating that as age increased the satisfaction towards Siddha medicine increased. The sensory evaluation of Hibiscus lemon syrup showed (15ml) overall acceptability of 5. It was rated to be very good for flavor, color, appearance, taste and consistency. Variation B had overall acceptability of 4.87;.352 and variation A had overall acceptability of 4.27;.704. |
Pagination: | 214 |
URI: | http://hdl.handle.net/10603/418778 |
Appears in Departments: | Department of Food Service Management and Dietetics |
Files in This Item:
File | Description | Size | Format | |
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01_title.pdf | Attached File | 65.31 kB | Adobe PDF | View/Open |
02_certificate.pdf | 40.59 kB | Adobe PDF | View/Open | |
03_acknoweledgement.pdf | 43.68 kB | Adobe PDF | View/Open | |
04_contents.pdf | 88.74 MB | Adobe PDF | View/Open | |
05_list of tables, figures, plates,glossary and abbreviation.pdf | 86.23 kB | Adobe PDF | View/Open | |
06_chapter1.pdf | 181.34 kB | Adobe PDF | View/Open | |
07_chapter2.pdf | 449.5 kB | Adobe PDF | View/Open | |
08_chapter3.pdf | 1.06 MB | Adobe PDF | View/Open | |
09_chapter4.pdf | 3.33 MB | Adobe PDF | View/Open | |
10_chapter5.pdf | 164.38 kB | Adobe PDF | View/Open | |
11_bibliography.pdf | 374.79 kB | Adobe PDF | View/Open | |
12_appendices.pdf | 1.69 MB | Adobe PDF | View/Open | |
80_recommendation.pdf | 108.98 kB | Adobe PDF | View/Open |
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