Formulation and Evaluation of Polyherbal Anti-fungal Cream

The study investigates the formulation and assessment of a polyherbal antifungal cream comprising garlic oil, cinnamon oil, and anise oil, addressing the escalating issue of fungal infections, particularly those resistant to conventional treatments. Infectious diseases remain a significant global health concern, with fungal infections contributing to substantial morbidity and mortality rates. This research aims to leverage the antifungal properties of herbal extracts to develop an effective topical treatment for fungal infections. The polyherbal cream was prepared using a fusion method involving the combination of the cream base with the active herbal oils. The prepared formulations were subjected to a series of evaluations, including physical characteristics, pH measurement, viscosity assessment, spreadability test, homogeneity, irritancy test, washability, and antifungal activity. The pH and viscosity measurements of the cream were found to be within the acceptable range for topical applications, ensuring compatibility with the skin and being suitable for application and retention on the skin. The spreadability test indicated that the cream spreads easily, enhancing its usability. Homogeneity tests showed a uniform distribution of the active ingredients within the cream. Irritancy tests revealed no adverse reactions, indicating the formulation's safety for topical use. The antifungal activity was assessed against Candida albicans, demonstrating significant inhibition zones that were proportional to the concentration of the herbal oils in the cream. These findings highlight the potential of the polyherbal cream as a natural alternative to synthetic antifungal agents, offering an effective and safe treatment option with minimal side effects. The study underscores the importance of further exploration into plant-based formulations to address the growing challenge of drug-resistant fungal infections.