Study of the Stability of a Combination of Ginger and Turmeric Herbal Preparations as Anti-Inflammatory Agents
Keywords:
Anti-inflammatory, Ginger, Herbal preparation, Stability, TurmericAbstract
This study investigates the stability and anti-inflammatory potential of a combined ginger (Zingiber officinale) and turmeric (Curcuma longa) herbal preparation under various storage and environmental conditions. Both herbs are traditionally recognized for their bioactive compounds—gingerols and curcuminoids, respectively—which exhibit significant anti-inflammatory properties. The research evaluates the physicochemical stability, degradation kinetics, and synergistic bioactivity of the combination in different formulations, including aqueous extracts, capsules, and tinctures. Stability tests were conducted under controlled temperature, humidity, and light exposure over a 6-month period, with periodic assessment using HPLC and spectrophotometric methods. In vitro anti-inflammatory activity was assessed via inhibition of nitric oxide production in LPS-stimulated macrophage cells. Results indicated that the combination maintained over 85% of its active constituents under optimal storage and exhibited enhanced anti-inflammatory effects compared to individual components. The findings suggest that proper formulation and storage conditions are critical to preserving the therapeutic efficacy of ginger-turmeric combinations. This study supports their potential use as stable, natural anti-inflammatory agents in complementary medicine.
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