Sprague Dawley Rats' Haematological Parameters Are Not Affected by Cocoa Pod Husk Pectin Used as a Pharmaceutical Excipient

• B Sankara Babu

  English

  Author

• S Nalajala

  English

  Author

The development of pharmaceutical excipients is crucial for optimizing drug delivery and pharmaceutical
formulation [1]. The performance of excipients, rather than just the active ingredients, determines the quality
of medications [2]. In contemporary pharmacological dose formulations, excipients frequently serve many
purposes [3]. Research on natural polymer materials shows promise as a path toward new excipients. Natural
products are affordable, easily accessible, adaptable, biocompatible, biodegradable, and environmentally
benign [1, 4].
There has been a lot of interest in the creation of natural polymers as excipients because of their special
qualities that can be customized for a variety of uses thanks to their extensive chains and functional groups.
Furthermore, they can be altered to create novel materials with a variety of physicochemical characteristics
using both low and high molecular weight materials [1, 5]. Many applications, such as matrix controlled
systems, film coating agents, buccal films, microspheres, nanoparticles, implants, viscosity enhancers,
stabilisers, disintegrants, solubilisers, emulsifiers, suspending agents, gelling agents, and binders in drug
formulation, have resulted from the successful development of these polymers as excipients [6].
In Ghana, West Africa, cocoa is a significant crop for both agriculture and the economy. One way to add
value to the cocoa pod husks (CPHs) is to process them into useful compounds like pectin after the cocoa
beans are removed.

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