Development of a Novel Anti-Inflammatory Cream Formulation Based on the Traditional Guduchyadi Taila

Guduchyadi Taila, a traditional topical formulation, is widely used in the management of Vatarakta. It is prepared from the decoction (Guduchi Kwatha) and paste (Guduchi Kalka) of Tinospora cordifolia (Rasakinda), sesame oil (Tila Taila), cow’s milk (Dugdha), and water. This study aims to evaluate the in-vitro anti-inflammatory potency of Guduchyadi Taila and its individual ingredients, and to develop a new topical cream formulation addressing limitations of traditional formulation, such as greasiness, reduced stability, and low patient compliance. Anti-inflammatory potential was assessed using egg albumin denaturation and heat-induced red blood cell (RBC) membrane stabilization assays. Two cream formulations were prepared: Formulation A, by direct incorporation of Guduchyadi Taila, and Formulation B, using individual ingredients of Guduchyadi Taila. Physicochemical characteristics, including appearance, texture, spreadability, pH, washability, and stability, were evaluated. Statistical analysis was carried out using one-way ANOVA followed by Tukey’s HSD post hoc test. Results indicated that both Guduchyadi Taila and Formulation B exhibited anti-inflammatory potency comparable to diclofenac sodium (p > 0.05), while the individual ingredients showed lower activity (p < 0.05). Formulation B showed superior physicochemical properties, with smooth texture, skin-compatible pH, uniform droplet distribution (<1 µm), and homogeneity, whereas Formulation A did not show a uniform distribution. The developed cream Formulation B remained stable for 30 days at 8°C, 25°C, and 40°C, respectively. In conclusion, the cream prepared from individual ingredients of Guduchyadi Taila maintains therapeutic efficacy while improving stability and patient acceptability, offering a viable alternative to traditional oil-based preparations.