Abstract

Background: Vitex negundo L. leaves are a medicinal herb with many therapeutic effects, especially bone and joint diseases. At Traditional Medicine Hospital of Thua Thien Hue, method of using Vitex negundo L. leaves for patients who have joint diseases was shown to good treatment results. Besides, preparation of cream are convenient to use and take advantage of a precious and available medicinal herb of Vietnam. Objectives: To determine the formula, preparation process of products from the leaves of Vitex negundo L., determining the total flavonoid content of the product obtained and initial investigation of anti-inflammatory effects of prepared products. Methods: Building oriented formulas and investigating excipients. Development of a preparation process by emulsification method. Evaluation of the quality of prepared products by the Center for Drug - Cosmetic - Food Testing in Thua Thien Hue. Quantification of total flavonoids according to the method of Chang (2002). Investigation of anti-inflammatory effects based on carrageenan inflammation model in experimental rats. Results: Cream formula with the main ingredient was condensed glue of Vitex negundo L. 5%; Olive oil 10%; Glycerin 4%; Propylene glycol 15%; Ceteareth 20,4%; Cremophor RH40 7%; Nipagin 0.18%; Nipazol 0.02%; Menthol 0.05%. The cream product was smooth, homogeneous, dark brown in color, lightly scented, and met the basic standards. Total flavonoid content condensed glue of Vitex negundo L. was 13.18 ± 0.207, cream of Vitex negundo L. was 12.96 ± 0.163 (p > 0.05). The product was preliminarily evaluated to have the anti-inflamation effect in mice. Conclusions: Building a complete cream formula that met quality standards, the total flavonoid content was not lost much after the preparation process.