Comparative Quality Control and In-vitro Antioxidant Evaluation of Shramahara-Mahakashaya and its Modified Anti-fatigue Drink: A Research Protocol

Introduction: Nutraceuticals, derived from medicinal plants, marine organisms, vegetables, and fruits, are gaining popularity due to their health benefits, including antioxidant properties that combat oxidative stress. In India, the Food Safety and Standards Act of 2006 regulates this industry, promoting nutraceuticals over conventional medicine due to their fewer side effects. Ayurvedic formulations, such as the ten dravyas of Shramahara Mahakashaya (SMK), are known for relieving fatigue by providing essential nutrients. Fatigue, often linked to depressive disorders, responds slowly to traditional treatments, highlighting the need for new therapeutic approaches. Electrolytes are vital for cellular functions, and imbalances can lead to serious health issues. Need of the study: There is an ongoing need to explore ways to expand the range of available therapeutic alternatives. Consumer demand for foods containing physiologically active compounds, particularly antioxidants that help the body combat oxidative stress, has increased due to rising health awareness. Improved therapeutic outcomes can be obtained by combining several medicinal components in a single formulation. Shramahara Drink (SD), also known as the “Antifatigue Drink,” can be recommended to patients of all ages, from young children to the elderly, as an alternative to other unappealing supplements on the market because of its fruity flavour. Aim: To modify the dosage of SMK into a drinkable form (SD) to alleviate fatigue and to conduct comparative quality control assessments along with in-vitro evaluations of Antioxidant Activity (AA). Materials and Methods: This in-vitro study will be conducted at the Central Research Laboratory of JNMC, Datta Meghe Institute of Higher Education and Research, Sawangi (Meghe), Wardha, Maharashtra, India, from July 2025 to November 2025. The drugs required for the preparation of the Shramahara (Antifatigue) Drink will be procured from Dattatraya Ayurved Rasashala, Wardha, and the drink will be prepared in the Department of Rasa Shastra and Bhaishajya Kalpana, Mahatma Gandhi Ayurved College Hospital Research Centre, Salod (H), Wardha. Organoleptic and physicochemical parameters will be examined, and AA of the Shramahara Drink will be assessed using in-vitro methods. One-way Analysis of Variance (ANOVA) will be employed for statistical analysis, and a p-value of