Comprehensive Nutritional Profiling and Therapeutic Evaluation of Ten Ayurveda-Based Anti-Rheumatic Dietary Preparations

Background

Rheumatic conditions are present in millions of people all over the world, and more attention is directed towards Ayurvedic dietary therapies that should be used as a supplement to conventional treatment methods. The paper provides a nutritional profiling and therapeutic analysis of ten Ayurveda-based anti-rheumatic dietary preparations of traditional Ayurveda.

Objectives

To identify the nutritional profiling and therapeutic evaluation of ten ayurveda based anti-rheumatic dietary preparations.

Materials and Methods

Ten Ayurvedic dietary preparations was prepared as per the standard classical procedure were evaluated in terms of macro/micronutrient, bioactive compounds, and anti-inflammatory. Proximate analysis, mineral profiling, antioxidant capacity was done in accordance to the standard procedures.

Results

The food preparations were highly varied in terms of nutritional profiles, ranging 3.8 to 24.6% protein, 89.2 to 423.7 mg of GAE/100 g total phenolic compounds and 18.7 to 82.4% antioxidant activity (DPPH). Six formulations exhibited significant anti-inflammatory potential with an IC₅₀ measured less than 50.3 g/mL.

Conclusion

These results offer scientific confirmation of conventional Ayurvedic anti-rheumatic food preparations, as well as their consideration in the protocol of the treatment, but the necessity of standardisation and clinical validation.