Role Of Kana Kajjali In The Management Of Ajeerna (indigestion): An Open Clinical Study

Ajeerna (Indigestion) is the state of unfinished process of digestion of ingested food. Kana Kajjali is a classical formulation indicated in the treatment of Ajeerna. It is prepared by Kana (Piper longum)- a herbal drug and herbomineral preparation Kajjali (Black sulphide of mercury). In the present study, an effort has been made to assess the effect of herbomineral formulation Samaguna (Hg:S=1:1) Kana Kajjali and Shadadguna (Hg:S=1:6) Kana Kajjali (Black sulphide of Mercury with Piper longum)on indigestion. Materials and methods: The study was carried out on 83 patients of indigestion. Patients were divided into three groups with simple random sampling method: Group A was treated with Samaguna Kana Kajjali tablet at the dose of 125 mg; Group B was treated with Kana tablet 250 mg; while group C was treated Shadaguna Kana Kajjali tablet at the dose of 125 mg; twice a day after meal. Duration of the treatment was 10 days. Assessment was done on the basis grading of classical signs and symptoms of the disease with application of paired t- test. Results: Highly significant (p<0.001) effect was seen in Samaguna Kana Kajjali group on symptoms like Angamarda, Tiktoamlodgara and Shadguna Kana Kajjali on one Vataja symptom viz. Pravahanam and three Kaphaja symptom viz. Utlesha, Arochaka and Avipaka with best result with Shadguna Kana Kajjali especially on Kaphaja symptoms. Conclusion: Above study confirms that an increase in the concentration of Gandhaka in Parada enhances the therapeutic efficacy of the later drug.

Methodological Insights In The Preparation Of Naga Bhasma

In the present research paper an attempt has been made to introduce standard operating procedure (SOP) for preparation of Naga Bhasma described in Ayurvedic formulary of India (AFI) using traditional Puta method. A total 60 Putas were given, out which first 50 Puta were Ardha gajaputa, followed by last 10 Puta as Gajaputa. In this method Manahshila and Kanji were taken as media. Arddha Gaja Puta (burnt with 4 kg Cow dung cake) was given for first 50 puta and the last ten Putas was given Gajaputa (burnt with 8 kg cow dung cake). The percentage increase in the Naga bhasma prepared after 60 Puta was 12%. Upto 50 Puta the increase in weight of Naga was 208%, while in last 10 Putas the percentage of decrease in weight was 63.66%. The average percentage purity of Naga decreased from 93.18% to 81.44% after Shodhana. The percentage of (Pb) Lead in Naga Bhasma 50 Puta and 60 Puta were 14.118% and 14.872 % respectively. Chemically Naga Bhasma was found in the form of PbS form.

Periodical Development Of Traditional Fermented Ayurveda Formulation Lohasava

Ayurveda comprises of a range of medicines including the fermented forms specifically Arishtas (fermented decoctions) and Asavas (fermented infusions). Lohasava are derivatives of primitive form of processing of iron i.e. ‘Ayaskriti’. The resemblance between the constituents of Lohasava shows the progressive development of Lauhakalpa basing upon fundamental principles of Rasashastra. In this paper details about Lohasava, their different pharmaceutical variations apart from other relevant information have been highlighted. This paper covers all the essential details of Asavarista (classification of Sandhana kalpana, Indication of Sandhana prakriya, S.O.P. For form of Iron to be used etc.) physicians to prescribe and a teacher to educate his pupils about Lohasava.

Periodical Analysis In The Development Of Ayurvedic Herbomineral Formulations Pushpadhanwa Rasa

The literature available from past to modern times clearly signifies that the property of Pushpadhanwa rasa was used for Vrisya (aphrodisiac), Vajikarana (Increased sexual power), Vandhyatwa (sterility in both male and female). It was a preparation that can be used for male infertility due to oligospermia and female infertility due to Ovarin cyst. It firstly came into existence around 9th century depicted by Acharya Bahata followed by literatures like Rasa Ratna Sammuchaya, Yoga Tarangini, Bruhat Yoga Tarangini, Yogaratnakar, Rasa Tarangini, Bhaishjya Ratnavali etc was practicing these formulations to their patients. In this paper the developmental sequence of Pushpadhanwa rasa was deeply studied. An honest attempt has made to establish the periodical revolution of Pushpadhanwa rasa in the field of Vajikarana Chikistha. In this paper a good collection of Pushpdhanwa Rasa which could be utilized to prepare as per the need and use it clinically.

Pharmaceutical Preparation Of Lauha Bhasma

In the present research paper, the pharmaceutical preparation of Lauha bhasma (calcined iron) is being presented. The various procedures adopted in the preparation of Lauha bhasma includes Samanya Shodhana (common purification process for iron) and Vishesha Shodhana (specific purification process for iron), Lauha marana by Bhanupaka (Heating of iron under sunrays) Sthalipaka (Heating of iron in a vessel) and Puta paka (Incineration of iron). Lauha was finally subjected to the process of Amriikaran (nectarization). The process of Puta paka was undergone in electric muffle furnace (EMF) and was repeated for sixty times each under identical conditions, at the temperature of 7500 C till 35th Puta and thereafter at 7000 C till the end of the Marana process i.e. 60 Puta. During the processing of iron, Triphala kwatha (decoction of three myrobalan) has been used as liquid media for Vishesha Shodhana, Bhanupaka, Sthalipaka and Puta paka. The study showed an increase in weight of Lauha after Bhanupaka and Stahlipaka i.e.,, 216% and 105.3%, respectively. It may be due to addition of solid content of Triphala kwatha. After Puta paka, 63%weight gain was observed in final product which may be attributed to addition of ash from Triphala kwatha. The Bhasma obtained fulfils all criteria and was found safe for oral administration.