Formulation and evaluation of dental gel using lantana camara linn

Abstract

The aim of this study is to develop and evaluate a herbal gel containing Lantana leaf extract. Plant extracts were placed in the gel matrix and their pH, viscosity, diffusivity, etc. Physicochemical properties such as were determined. Physicochemical tests of the samples showed no agglomeration, uneven color and no fibers or particles. It also features easy cleaning and good conduction. The aim of this study is to investigate the antibacterial and antifungal properties of Lantana (Verbenaceae) leaf extract. Analysis of methanol extract of Lantana camara (MELC) for acetic acid production, hot plate analgesic activity, and anti-inflammatory activity in carrageenan and histamine-induced foot edema. The results showed that the leaves and bark of MELC (100 mg/kg and 200 mg/kg) had significant anti-inflammatory properties, and the 200 mg/kg dose of MELC leaves and bark showed greater activity than the 100 mg/kg dose. Preliminary phytochemical analysis has revealed the presence of various phytochemicals that may be responsible for its anti-inflammatory and antibacterial properties. The results show that MELC has a good ability to reduce inflammation and prevent infection and may be useful for treatment