Description:FIELD OF INVENTION:
[001] The invention disclosed herein is related to plant based composition and more particularly is plant based composition to cure cough syrup.
BACKGROUND:
[002] Historical records and traditional medicine systems, such as Unani medicine, have long utilized ingredients like Ginger, Indian berry (Emblica officinalis or Phyllanthus emblica), and Glycyrrhiza glabra (licorice) for their potential therapeutic effects in treating respiratory ailments including coughs. For instance, Ayurvedic texts like the Charaka Samhita and Sushruta Samhita may contain references to formulations incorporating these ingredients for cough relief.
[003] As per pharmacological Studies, Scientific research has investigated the therapeutic properties of these individual ingredients. Studies on Ginger (Zingiber officinale) have explored its anti-inflammatory and antioxidant properties, which may contribute to its effectiveness in alleviating cough symptoms. Indian berry, also known as amla, has been studied for its immunomodulatory and anti-inflammatory effects, which could be beneficial in managing respiratory conditions. Similarly, Glycyrrhiza glabra has been researched for its antitussive and expectorant properties, which are relevant to cough treatment.
[004] Conventionally, based on Herbal Formulations, Various cough syrups and herbal remedies in the market may already contain combinations of these ingredients, albeit in different ratios or formulations. Patent databases and literature searches may reveal existing formulations that include Ginger, Indian berry, and Glycyrrhiza glabra as components for cough relief.
[005] In general, based on Pharmaceutical Combinations, Pharmaceutical formulations or over-the-counter cough syrups might incorporate one or more of these ingredients alongside other active compounds for cough management. Examining patents and literature related to cough syrups or herbal remedies could provide insights into existing combinations and methods of preparation.
[006] By examining these sources, it's possible to identify prior art that incorporates Ginger, Indian berry, and Glycyrrhiza glabra in cough syrups or related formulations, providing a foundation for understanding the historical context and existing knowledge in this field. But, the combinations fail to possess a good shelf life. Also, many other inventions do not possess preferred stability. There is a need for innovative cough syrup eliminating prior difficulties and showcasing enhanced efficacy.
OBJECTIVES
[007] It is an important objective of the invention to provide a plant-based cough syrup.
[008] It is further an objective of this invention to provide a plant-based cough syrup that effectively uses the enzymes of plants selected.
[009] It is yet another objective of this invention to provide a plant-based cough syrup that has enhanced shelf-life.
[010] It is yet another objective of this invention to provide a plant-based cough syrup that has enhanced stability.
SUMMARY
[011] A cough syrup formulation is provided in various embodiments. Ziziphus sative Gaertn (Jujube); Cordia myxa Roxb (Indian Berry or Solanum Nigrum); Ficus carica (Fig); Glycyrrhiza officinale (Licorice); Zingiber officinale (Ginger); Hyssopus officinalis (Hyssop); Linum usitatissimum L (Flaxseed oil); Althaea officinalis (Marshmallow root); and Saccharum officinarum (Sugarcane). The method is characterized in that Ziziphus sative Gaertn (Jujube), Cordia myxa Roxb (Indian Berry or Solanum Nigrum), Ficus carica (Fig), Glycyrrhiza officinale (Licorice), Zingiber officinale (Ginger), Hyssopus officinalis (Hyssop) are in the range of 3- 4%, Linum usitatissimum L (Flaxseed oil) in the range of 0.05% to 0.25%, Althaea officinalis (Marshmallow root) in the range of 2- 3.25%, and flavouring agents in the range of 73- 79%.
[012] In some embodiments, said formulation is plant-based and free from artificial additives and preservatives.
[013] In many embodiments, the flavouring agents are one of Honey, Stevia rebaudiana (Stevia), and Agave americana (Agave) are provided in the range of 73- 79%.
[014] In some embodiments, the flavouring agent is preferably Saccharum officinarum (Sugarcane).
[015] In many embodiments, said formulation is having a preferred stability.
[016] A cough syrup formulation as claimed in claim 1, wherein said formulation is having a preferred shelf- life.
[017] A method for preparing a plant-based cough syrup formulation is disclosed in various embodiments. Acquiring high-quality raw materials including Ziziphus sative Gaertn (Jujube), Cordia myxa Roxb (Indian Berry or Solanum Nigrum), Ficus carica (Fig), Glycyrrhiza officinale (Licorice), Zingiber officinale (Ginger), Hyssopus officinalis (Hyssop), Linum usitatissimum L (Flaxseed oil), Althaea officinalis (Marshmallow root), and Saccharum officinarum (Sugarcane). Cleaning and drying the raw materials to remove impurities and excess moisture. Vacuum-packing the dried herbs to preserve enzymes in herbs. Soaking certain herbs overnight to enhance extraction. Boiling soaked herbs to extract their active ingredients. Concentrating and filtering resulting liquid mixture. Adding natural preservatives and flavorings to the concentrated decoction. The syrup is allowed to cool before filling into sterile containers.
[018] In some embodiments, providing ingredients at a predetermined composition to attain preferred properties.
[019] In various embodiments, the drying process utilizes hot air oven or tray dries.
[020] In many embodiments, the syrup is filled into bottles using automated equipment to ensure consistency and hygiene.
DRAWINGS
[021] Other characteristics, details and advantages of the invention can be inferred from the description of the invention hereunder. A complete appreciation of the invention and many of the attendant advantages thereof will be readily obtained as the same becomes better understood by reference to the following detailed description when considered in connection with the accompanying figures, wherein:
[022] FIGs.1, represents a method of preparing a plant-based cough syrup with enhanced results.

DETAILED DESCRIPTION
[023] It must be noted that the figures disclose the invention in a detailed enough way to be implemented, said figures helping to better define the invention if needs be. The invention should however not be limited to the embodiment disclosed in the description.
[024] Throughout the specification and claims, the following terms take the meanings explicitly associated herein unless the context clearly dictates otherwise. The meaning of "a", "an", and "the" include plural references. The meaning of "in" includes "in" and "on." Additionally, a reference to the singular includes a reference to the plural unless otherwise stated or inconsistent with the disclosure herein.
[025] A novel plant-based cough syrup with enhanced properties is disclosed. A method of formulation and its method of preparation is disclosed. The cough syrup leverages a synergistic blend of traditionally recognized herbs known for their ability to alleviate coughs and soothe respiratory discomfort.
[026] In many embodiments, the invention includes rigorous ingredient selection and processing as in step 102. The process commences with the meticulous selection of high-grade raw materials. These include various herbs including one of but not restricting to Ziziphus sative Gaertn (Jujube), Prunus domestica (Plum), Prunus armeniaca (Apricot), Malus domestica (Apple), Cordia myxa Roxb (Indian Berry or Solanum Nigrum), Solanum trilobatum (Thuthuvalai), Adhatoda vasica (Malabar Nut), Ocimum sanctum (Holy Basil), Ficus carica (Fig), Morus alba (White Mulberry), Morus nigra (Black Mulberry), Ficus benghalensis (Indian Banyan), Glycyrrhiza officinale (Licorice), Inula helenium (Elecampane), Adiantum capillus-veneris (Maidenhair Fern), Marrubium vulgare (White Horehound), Zingiber officinale (Ginger), Curcuma longa (Turmeric), Piper nigrum (Black Pepper), Allium sativum (Garlic), Hyssopus officinalis (Hyssop), Eucalyptus globulus (Eucalyptus), Mentha piperita (Peppermint), Thymus vulgaris (Thyme), Linum usitatissimum (Linseed or Flaxseed), Nigella sativa (Black Seed), Salvia hispanica (Chia Seed), Cannabis sativa (Hemp Seed), Althaea officinalis (Marshmallow), Malva sylvestris (Common Mallow), Plantago major (Plantain), Glycyrrhiza glabra (Liquorice), Cordia myxa Roxb, Ficus carica, Glycyrrhiza officinale, Zingiber officinale, Hyssopus officinalis, Linum usitatissimum L, Althaea officinalis, In many embodiments, flavouring agents include one of but is not restricted to Saccharum officinarum (Sugarcane), Honey, Stevia rebaudiana (Stevia), Agave americana (Agave), Ziziphus sative Gaertn, Saccharum officinarum, and / or natural flavouring agents. The ingredients are specifically selected and sourced with an emphasis on organically grown or ethically sourced herbs whenever possible. This ensures the quality and efficacy of the final product.
[027] In many preferable embodiments, the raw materials are selected from Ziziphus sative Gaertn, Cordia myxa Roxb, Ficus carica, Glycyrrhiza officinale, Zingiber officinale, Hyssopus officinalis, Linum usitatissimum L, Althaea officinalis and/ or Saccharum officinarum.
[028] In many preferable embodiments, the raw materials are selected from Ziziphus sative Gaertn, Cordia myxa Roxb, Ficus carica, Glycyrrhiza officinale, Zingiber officinale, Hyssopus officinalis, Linum usitatissimum L, Althaea officinalis and/ or Saccharum officinarum and combinations of aforementioned raw materials.
[029] In various embodiments, in a second step as in step 104, all raw materials are rigorously cleaned to eliminate any impurities or foreign particles that might compromise the product's safety and purity. Following cleaning, the materials are dried using controlled methods (e.g., hot air ovens, tray driers, air drying, dehydrators) to remove excess moisture.The driers used preferably are hot air ovens and/ or tray driers. The ingredients are optimally dried to maintain the quality and to extend the shelf life of the final cough syrup.
[030] In many embodiments, Active Ingredients of various herbs are preserved by optimum control of external parameters as in a third step as in step 106. Dried herbs are then vacuum-packed for storage. This minimizes exposure to oxygen and moisture, preventing degradation and preserving the valuable medicinal properties of the plant material. Depending on the formulation, certain herbs may be soaked overnight to soften the plant material and enhance the extraction of their active medicinal properties as in step 108.
[031] In many embodiments, as in fourth step, a meticulous extraction process is disclosed. Soaked herbs are boiled in a controlled environment to extract their active ingredients and flavors as in step 110. The boiling time and temperature are carefully monitored to optimize the extraction process while preserving the desired therapeutic properties of the herbs. This delicate balance ensures the cough syrup harnesses the maximum benefit from each herbal component.
[032] In various embodiments, following the boiling process, the resulting liquid mixture is subjected to undergo a filtration stage to remove any solid plant material. The extracted liquid, referred to as the decoction, may be subjected to a secondary boiling step to further concentrate the solution and achieve the desired consistency. This concentration process intensifies the therapeutic effects of the herbal blend.
[033] In many alternate embodiments, formulating a palatable and effective remedy. To ensure extended shelf life and product stability, carefully selected natural preservatives are incorporated into the concentrated decoction. These preservatives are chosen to be safe and effective, ensuring the product remains efficacious throughout its designated shelf life.
[034] In many alternate embodiments, additionally, natural flavouring agents are introduced to create a palatable and pleasant-tasting syrup. The specific choice of flavourings can be adjusted to cater to different taste preferences, particularly for children who might be more averse to strong herbal flavours as in step 112. This ensures that the cough syrup provided is not only effective but also acceptable for a wider range of consumers. The flavouring agents may include one or a combination of Saccharum officinarum (Sugarcane), Honey, Stevia rebaudiana (Stevia), and Agave americana (Agave).
[035] In various embodiments, the prepared syrup is then allowed to cool down as in step 114 to a suitable temperature before being transferred to sterile containers as in step 116. Care and hygiene is given ultimate care while packaging. In alternate embodiments, Automated filling equipment ensures consistent and hygienic transfer of the product into designated bottles. Filled bottles are securely capped and sealed to prevent leakage and maintain product integrity.
[036] The cough syrup is stored under controlled conditions to maintain its quality and efficacy. Strict quality control measures are implemented throughout the manufacturing process to ensure consistent product quality and consumer safety.
[037] A plant based cough syrup with enhanced properties is disclosed in various embodiments. Ziziphus jujube, Prunus domestica (Plum), Prunus armeniaca (Apricot), or Malus domestica (Apple) is provided in the range of 3- 4%. In a preferable embodiment Ziziphus jujube is preferably provided in percentage of 3.41%. Jujubes, known for their demulcent properties that soothe coughs and sore throats.
[038] In many embodiments, Cordia myxa Roxb (Indian Berry or Solanum Nigrum), Solanum trilobatum (Thuthuvalai), Adhatoda vasica (Malabar Nut), Ocimum sanctum (Holy Basil) are provided in the range of 3- 4%. In many embodiments, Cordia myxa Roxb (Indian Berry or Solanum Nigrum) is preferably provided as 3.41%. Indian Berry or Black Nightshade (depending on specific species used), traditionally used for respiratory ailments and coughs.
[039] In various embodiments, Anjeer (Ficus carica), Morus alba (White Mulberry), Morus nigra (Black Mulberry), Ficus benghalensis (Indian Banyan) are provided in the range of 3- 4%. In many embodiments, Anjeer (Ficus carica), is preferably provided as 3.41%. Figs, are provided as a source of dietary fiber and potential cough-relieving properties.
[040] In many embodiments, Asal us soos (Glycyrrhiza glabra), Inula helenium (Elecampane), Adiantum capillus-veneris (Maidenhair Fern), Marrubium vulgare (White Horehound) are provided in the range of 3- 4%. In many embodiments, Asal us soos (Glycyrrhiza glabra), is preferably provided as 3.41%. 3.41% - Licorice root, known for its demulcent and expectorant properties, promoting the clearing of mucus from the respiratory tract.
[041] In various embodiments, Zanjabeel (Zingiber officinale), Curcuma longa (Turmeric), Piper nigrum (Black Pepper), Allium sativum (Garlic) are provided in the range of 3- 4%. In many embodiments, Zanjabeel (Zingiber officinale), is preferably provided as 3.41%. Ginger, valued for its anti-inflammatory and immune-boosting properties.
[042] In various embodiments, Gul e zufa (Hyssopus officinalis), Mentha piperita (Peppermint), Thymus vulgaris (Thyme) are provided in the range of 3- 4%. In many embodiments, Gul e zufa (Hyssopus officinalis), is preferably provided as 3.41%. Hyssop, traditionally used for coughs and respiratory congestion relief.
[043] In various embodiments, Roghan e Alsi (Linum usitatissimum), In various embodiments, are provided in the range of 0.05- 0.5%. In many embodiments, Zanjabeel (Zingiber officinale), is preferably provided as 0.170% - Flaxseed oil, a source of omega-3 fatty acids with potential anti-inflammatory benefits.
[044] Tukhm khatmi (Althaea officinalis) is prived in the range of 2- 3.5 %. Tukhm khatmi (Althaea officinalis) is preferably provided as 2.84% - Marshmallow root, known for its soothing and demulcent properties that coat and relieve irritation in the throat.
[045] In many embodiments, Saccharum officinarum, Honey, Stevia rebaudiana (Stevia), Agave americana (Agave) are provided in the range of 73- 79%. Saccharum officinarum is preferably provided as 76%. Sugarcane, providing sweetness and acting as a base.

EXPERIMENTAL SECTION
[046] Experiment 1:
S.NO Unani Name Scientific name Quantity
1. Unnab ziziphus sative gaertn 20 g
2. Sapistan cordia myxa Roxb 17 g
3. Anjeer Ficus carica 90 g
4. Aslusoos Glycyrrhiza officinale 30 g
5. Zanjabeel zingiber officinale 30 g
6. Gul-e-Zoofa Hyssopus officinalis 30 g
[047] Initially tried for capsules and tablets form, Stability Analysis and shelf life were not there so we were forced to try another combination.
Experiment 2:
S.NO Unani Name Scientific name Quantity
1. Unnab ziziphus sative gaertn 50 g
2. Sapistan cordia myxa Roxb 50 g
3. Anjeer Ficus carica 50 g
4. Aslusoos Glycyrrhiza officinale 50 g
5. Zanjabeel zingiber officinale 50 g
6. Gul-e-Zoofa Hyssopus officinalis 50 g

[048] For this combination we tried it in Syrup form, The Shelf life was okay, but the stability analysis was not satisfied.
[049] Various additional modifications of this invention may occur to those skilled in the art. All deviations from the specific teachings of the several embodiments of this specification that basically rely on the principles and their equivalents through which the art has been advanced are properly considered within the scope and ambit of the invention as described and claimed.
(Agent for the applicant)
Swathika P
IN/PA No: 5128

, Claims:We Claim,
1. A cough syrup formulation comprising:
Ziziphus sative Gaertn (Jujube); Cordia myxa Roxb (Indian Berry or Solanum Nigrum); Ficus carica (Fig); Glycyrrhiza officinale (Licorice); Zingiber officinale (Ginger); Hyssopus officinalis (Hyssop); Linum usitatissimum L (Flaxseed oil); Althaea officinalis (Marshmallow root); and Saccharum officinarum (Sugarcane),
characterized in that Ziziphus sative Gaertn (Jujube), Cordia myxa Roxb (Indian Berry or Solanum Nigrum), Ficus carica (Fig), Glycyrrhiza officinale (Licorice), Zingiber officinale (Ginger), Hyssopus officinalis (Hyssop) are in the range of 3- 4%, Linum usitatissimum L (Flaxseed oil) in the range of 0.05% to 0.25%, Althaea officinalis (Marshmallow root) in the range of 2- 3.25%, and flavouring agents in the range of 73- 79%.

2. The cough syrup formulation as claimed in claim 1, wherein said formulation is plant-based and free from artificial additives and preservatives.

3. The cough syrup formulation as claimed in claim 1, wherein the flavouring agents are one of Honey, Stevia rebaudiana (Stevia), Agave americana (Agave) are provided in the range of 73- 79%.
4. The cough syrup formulation as claimed in claim 1, wherein the flavouring agent is preferably Saccharum officinarum (Sugarcane).

5. A cough syrup formulation as claimed in claim 1, wherein said formulation is having a preferred stability.

6. A cough syrup formulation as claimed in claim 1, wherein said formulation is having a preferred shelf- life.

7. A method for preparing a plant-based cough syrup formulation, comprising the steps of:
Acquiring high-quality raw materials including Ziziphus sative
Gaertn (Jujube), Cordia myxa Roxb (Indian Berry or Solanum Nigrum), Ficus carica (Fig), Glycyrrhiza officinale (Licorice), Zingiber officinale (Ginger), Hyssopus officinalis (Hyssop), Linum usitatissimum L (Flaxseed oil), Althaea officinalis (Marshmallow root), and Saccharum officinarum (Sugarcane);
Cleaning and drying the raw materials to remove impurities and excess moisture;
Vacuum-packing the dried herbs to preserve enzymes in herbs;
Soaking certain herbs overnight to enhance extraction;
Boiling soaked herbs to extract their active ingredients;
Concentrating and filtering resulting liquid mixture;
Adding natural preservatives and flavorings to the concentrated decoction; and
Allowing the syrup to cool before filling into sterile containers.

8. The method as claimed in claim 1, further comprising providing ingredients at a predetermined composition to attain preferred properties.

9. The method as claimed in claim 1, wherein the drying process utilizes hot air ovens or tray driers.

10. The method as claimed in claim 1, wherein the syrup is filled into bottles in a manner to ensure consistency and hygiene.