Please use this identifier to cite or link to this item: 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

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01_title.pdfAttached File65.31 kBAdobe PDFView/Open
02_certificate.pdf40.59 kBAdobe PDFView/Open
03_acknoweledgement.pdf43.68 kBAdobe PDFView/Open
04_contents.pdf88.74 MBAdobe PDFView/Open
05_list of tables, figures, plates,glossary and abbreviation.pdf86.23 kBAdobe PDFView/Open
06_chapter1.pdf181.34 kBAdobe PDFView/Open
07_chapter2.pdf449.5 kBAdobe PDFView/Open
08_chapter3.pdf1.06 MBAdobe PDFView/Open
09_chapter4.pdf3.33 MBAdobe PDFView/Open
10_chapter5.pdf164.38 kBAdobe PDFView/Open
11_bibliography.pdf374.79 kBAdobe PDFView/Open
12_appendices.pdf1.69 MBAdobe PDFView/Open
80_recommendation.pdf108.98 kBAdobe PDFView/Open
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