Cough

The objective of the present study was to formulate and evaluate herbal cough syrup. Potential anticough herbs were used for formulating herbal syrup. Decoction of plant Hyptis suaveolens, Leaves of Adulsa (Adhathoda vasika), stems of mulethi (Glycyrrhiza glabra), fruits of golmirch (Piper nigrum) and plant of pudina (Mentha piperita) was prepared. One part of decoction was mixed with five parts of simple syrup IP (1:5) to prepare formulation. The formulations were evaluated by morphological characters, physical parameters like PH, density, viscosity, Specific gravity, etc. Herbal syrup was also subjected for the accelerated stability testing (AST) for the period of 72hours at accelerated temperature conditions. No marked changes were noticed in all the evaluated parameters during AST. The laboratory scale preparation of herbal Syrup may be used as a stable, liquid dosage form and the work done in stability testing may help in the progress of shelf-life determination studies. The presence study includes preparation and evaluation of Hyptis suaveolens herbal syrup first time.