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@article{160308,
        author = {Mohammed Anas Akbar Husain Deshmukh  and H.N.Ghule and Dr .Prachi Udapurkar},
        title = {Design Development and Evaluation of Polyherbal Lozenges},
        journal = {International Journal of Innovative Research in Technology},
        year = {},
        volume = {10},
        number = {1},
        pages = {35-39},
        issn = {2349-6002},
        url = {https://ijirt.org/article?manuscript=160308},
        abstract = {Lozenges are one of the very popular and better innovative dosage form and oral confectionary products. Lozenges have been in use since 20th century and are still in commercial production. Lozenges have bright future as a novel method of delivering drugs for local action and systemic effect in the oral cavity. The “lozenges are solid medicated, flavored and sweetened base dosage forms intended to be sucked and hold in the mouth/ pharynx”. The benefits of the medicated lozenges is they increase the retention time of the dosage form in oral cavity which increases bioavailability, reduces gastric irritation and bypasses first pass metabolism. The acceptance for lozenges as a dosage form is high by adults and also more by children. Different types of lozenges available in market are compressed lozenges, hard lozenges & soft lozenges and their methods of preparation along with ingredients used in their preparation are discussed. The present review covers more or less all aspects associated with lozenges and also throws light on the applications of lozenges. It includes various researches performed till date, formulation and evaluation parameters, packaging and applications of lozenges.},
        keywords = {Tulsi leaves, pudina leaves, turmeric rhizome, fenugreek seeds , Beal fruit, jaggery, Honey, Ghee},
        month = {},
        }