A Review of Herbal Gel with Anti-Inflammatory Action Using Aloe Vera, Turmeric, Ginger, Onion, Omega- 3 Fatty Acids and Green Tea

Herbal formulations have gained increasing scientific interest as safer alternatives to synthetic anti-inflammatory agents, particularly for topical delivery where multi-component gels can provide synergistic therapeutic benefits. This review examines the anti-inflammatory potential of a polyherbal gel incorporating turmeric (Curcuma longa), aloe vera (Aloe barbadensis Miller), ginger (Zingiber officinale), onion (Allium cepa), omega-3 fatty acids, and green tea extract (Camellia sinensis). Each of these natural ingredients contains well-documented bioactive compounds—such as curcumin, aloin, gingerols, quercetin, eicosapentaenoic acid (EPA), and catechins—that modulate inflammatory pathways including COX-2 inhibition, suppression of NF-κB activation, reduction of pro-inflammatory cytokines, and antioxidant-mediated protection of tissues. The review synthesizes current evidence on individual and combinational anti-inflammatory effects, highlights formulation strategies for incorporating both hydrophilic and lipophilic phytoconstituents into a stable gel matrix, and evaluates the potential synergistic interactions that may enhance therapeutic outcomes. Although multiple studies support the efficacy of 2–3 ingredient combinations, literature assessing a full polyherbal blend of all six components remains limited. Therefore, this review identifies significant gaps in research and proposes directions for future formulation development, mechanistic studies, and clinical evaluation. Overall, the findings suggest that a herbal gel combining these botanicals and omega-3 fatty acids represents a promising, yet underexplored, approach for topical management of inflammation.