Physico Chemical Analysis of the Formulation Kanakabindhvarishtam

Kanakabindhvarishtam is a formulation included in Arishta kalpana. It is mentioned by Acharya Charaka in the context of Kushta chikitsa. The formulation is having Khadira (Acacia Catechu) as Kashaya Dravya (decoction) and Triphala (Amalaki, Vibeetaki, Hareetaki), Trikadu (Maricham, Sundi, Pippali), Vidanga, Mustha, Indrayava, Guduchi, Haridra, Daruharidra and Vasa Moola as Prakshepa Dravyas. Even though Guda and honey were not mentioned in the yoga, they were added in order to facilitate the fermentation process. Dhataki flowers which are commonly used to accelerate the fermentation process were not added in the preparation. The whole process were carried out in two stages- initial stage include the preparation of Kanakabindhvarishta according to the reference by Charaka Acharya, and in the 2nd stage Physico chemical analysis of the yoga were carried out. The Physico chemical parameters include pH value (5.28), total solid content (2.03%), specific gravity (1.0105), reducing sugar (2.8129%), total sugar (6.43%) and alcoholic content (8%). 35lt of Arishta was prepared by fermentation process. The Sandhana patra (fermentation vessel) in which the Arishta was prepared were kept for a period of 45 days and all the Arishta siddha lakshanas were obtained as per the reference

A Review on the Probable Mode of Action of Agnikumara Rasa (B.R Jwaradhikara) - An Ayurvedic Herbal Formulation With Multifaceted Action

In Ayurveda, Agnimandya (reduced digestive power) is considered as a root cause for all diseases. Agnikumara rasa (B.R Jwaradhikara) is a well-known Ayurvedic formulation used by Ayurvedic practitioners that increases Agni (digestive fire) and is indicated in various diseases with specific Anupana (adjuvant). There are 6 constituents in this formulation and is indicated in the management of vitiation of Kapha and Vata humor. On analysing the properties of the ingredients, it was found that it is predominant of Katu rasa (pungent taste), Thikta rasa (bitter taste), Laghu (light), Ruksha (dry), Tikshna (sharp) properties, Ushna virya (hot potency), Katu vipaka (pungent taste after bio-transformation). These therapeutic properties are responsible for pharmacological actions of the formulation. This review paper is an attempt to analyse the mode of action of this formulation which gives a deep insight about the usage of the formulation with a better understanding, so that the physician can use the formulation according to his logic in conditions other than indicated.