ABSTRACT
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.
ABSTRACT
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.