Ecology, Environment and Conservation Paper

EVALUATION OF IN VITRO ACID NEUTRALIZING CAPACITY OF BILWADI VATI

Shilpa S. Ruikar and G.R. Pathade

Abstract

Herbs have been used for thousands of years in traditional medicine systems, such as Ayurveda, to treat various ailments, including hyperacidity. The aim of this study was to investigate the acid neutralizing properties of Bilwadi Vati, a polyherbal formulation used to treat the intestinal disorders. A total of 14 herbal ingredients of Bilwadi Vati were tested using an in vitro assay to determine their Preliminary antacid test andacid neutralizing capacity. The results showed that Bilwadi Vati as a whole and all the herbal ingredients tested exhibitacid neutralizing properties to varying degrees. Among the tested herbal ingredients Sunthi (Zingiber officinale), Maricha (Piper nigrum), Nata (Valerianawalichi), Haridra (Curcuma longum) and Daruharidra (Berberis aristata) five ingredients demonstrated the significantly higher acid neutralizing capacity. This study supports and sheds light on the purported digestive and antiacidic properties of Bilwadi Vati and its individual ingredients. Further study to determine the in vitro neutralizing and buffering capacity of ingredients is in process.