Vataghna Churnas, tailas and ghritas

Vataghna Churnas, tailas and ghritas Vatagna churna:-1.  Nagara curnam:-
Eat 1gm measure of dried ginger mixed in kanji (12ml) to get relief from amavata. This also cure amvata disease caused due to Kapha & Vata.2.  Trivritadi curnam:-
Ingredients: - Nisotha,rock salt and ginger.
 Process of drug making: - Take equal quantity of nisotha, rock salt and dried ginger. Compound them into fine powder.
 Method of Use:-Mix 1-3gm of this mixture in kanji and drink.
 Therapeutic benefits: - This result in virechana(purgative) and cure amavata.
  3.  Amritadi curnam:-
  Ingredients: - Powder of amrita, nagara, gokshura, munditika and varunaka. Process of drug making: - There is a powder based formula involving all the ingredients in equal parts…
 Method of use: - Consume it in doses at 3-5gm. Along with mastu and aranala.
 Therapeutic benefits: - it curer amavata.
  4.  Devadarvadi Curnam:-
Ingredients: - Powder of devadaru, vacha, musta, dried ginger, ativisa and hirada.
 Process of drug making: - this is a powder based formula involving all the ingredients in equal parts of devadaru, vacha, musta, dried ginger, ativisa & hirada.
 Method of use/administration:-it is to be taken with warm water.
 Therapeutic benefits: - this is the great medicine for treating vataroga.
 5.  Citrakaadi curnam:-
 Ingredients: - Powders of citraka roots indrayava, patha, katuki, ativisa and hirada.
 Process of drug making: - Combine powders of equal parts of citraka roots, indrayava, patha, katuki, ativisa, and harada.
 Method of use/administration: - This medicinal powder is to be taken along with warm water.
 Therapeutic benefits: - This is a great medicine for treating vata roga. 
 6.  Punarnavadi curnam :-
Ingredients: - Powder of punarnava, amrita, dried ginger aniseeds vriddhadaraku sati and mundi.
 Process of drug making: - Combines powders of equal parts of punarnava, amrita, dried ginger, aniseeds, vriddhadaraka, sati and mundi.
 Method of use/administration & therapeutic benefits:-
It taken with kanji this medicinal powder cure disease of vata roga connected with stomach and adhmana. If taken with warm water it proves a great medicine for treating vata roga and severe cause of sciatica.  7.  Krisna curnam:-The patient should take 1gm. Of prepare powder along oil of eranda (12ml) mixed with cow’s urine(12ml) for one month which cures gridhrasi & urugraha.
  8.  Munditika curnam:-serious types of vata rakta. Can be cured the following recipes paste prepared out of the munditika (3gm),honey(10gm) & ghritam(5gm) it should be taken along with the decoction of china(50ml).
 9.  Syamadi curnam:- the kalka of syama (vriddhadara) vida type of salt, fruits of sigru, pathya, vidanga, kampillaka & Asava mutri (sallaki) taken with alcohol cures vatika type of colic pain.
    10.              Satapushpadya curnam:-
 Ingredients: - Powder of satapushpa, vidanga, rock salt, and maricha.
Process of drug making:-take equal parts of the powder of satapushpa,vidanga, rock salt, and maricha combine these powders.
 Method of use/administration:-Consume this powder in dose of 3-5gm along with hot water.
 Therapeutic benefits: - It is an excellent recipe for the stimulation of the powder of digestion.                       Vatagna taila:-1.  Prasarani tailam: -
Ingredients:- juice of gandhaprasarani and eranda oil.
 Process of drug making:- obtain the juice of gandhaprasara measuring 4 litre & eranda oil measuring 1 litre some metallic pot & cook it thoroughly cook the recipe as per the snehapaka method.
 Method of use: - This medicinal oil is to be taken in doses of 6-12gm along with warm water or milk
 Therapeutic benefits: - this is a very effective medicinal oil & it removes varieties of aliments this is especially effective in checking the problem related to vitiated kapha.
 2.  Eranda oil (castor oil) : -taking castor oil for one month in doses at 6gm along cow urine (25ml) removes the sciatica pain and the stiffness of thighs.
 3.  Rasona taila: - oil (1litre murcchita) boiled along with the juice (4litre) as well as kalka (250gm) of rasona & water (16litre) is u
seful for the patient suffering from vatika diseases. 4.  Lakshmi vilasa tailam:-this medicine is advanced form of the maha sugandhi tailam referred above in this prescription of mahasugandhi taila are doubled in quantity. Both the above oil should be cooked first along with water treated by panchapallav leaves or by their decoction. Secondly they should be cooked along with water treated with scented herbs finally they should be treated with aromatic herbs like aguru.
 5.  Masa tailam:-
Ingredients: murcchita oil, masa beans and bala, masa, atmagupta, ativisa, urubuka, rasna, satahva and lavana.
Process of making:- obtain murcchita oil measuring four litres. Also take beans measuring 16kg. (decoction both of them in water measuring 64litres and thus reduce the total amount to 16litres). Also take one litre worth kalka of masa, atmagupta,ativisa, urubaka, rasna, satahva and lavana (all taken in equal parts i.e. 140gm). Cook all these ingredients together.
Therapeutic benefits:-This preparation cures paksa vata.
 6.  Guduchi tailam:-
Ingredients: - murcchita sesame oil, decoction and kalka of guduchi and milk. Process of making:- cook on a slow heat murcchita sesame oil(1litre) along with the decoction and kalka of guduchi(4litre and 250gm.respectively), milk(1litre) and water (4litres). Therapeutic benefits:- This medicated tailam cures vata rakta and vata rakta caused due to vitiation of one, two or all the three dosas. It also checks severe types of timira roga. 7.   Satahavadi taila:-
Ingredients:- satapushpa (aniseeds), kustha, madhuka, and murcchita, sesame oil.
Process of making:- obtain decoction of the aniseeds measuring one litre and kalka of its seeds measuring about 60ml. Also take decoctions and kalkas of kustha as well as madhukain similar amounts. Mix separately all the three decoctions and kalkas and cook them separately along with 250ml. murcchita sesame oil. Cook them separately as per the method of cooking medicinal oil.
Therapeutic benefits:- all these three types of medicinal oil removes pain related to gout.   8.  Dasapaka bala tailam:-
Ingredients:- decoction and kalka of the plant bala, murcchita oil and milk. Process of drug making :- obtain decoction(4litres) and kalka(1kg) of the panchanga of the plant bala. Also take murcchita oil measuring 4litre, milk measuring four times of the oil (i.e.16litres) and water(also 16litres). Repeat this process of decoction for not less than 10 times before finally straining it.
  Therapeutic benefits:- the medicated oil thus obtained cures vata rakta and rakta pitta (a condition characterized by bleeding from various parts of the body).
It endows the person with auspiciousness and virility. It promotes semen and cures aliments of semen as well as female genital tract. It also cures diseases caused by vata.
  9.  Khuddaka padmaka tailam:-
Ingredients :- murcchita oil, decoction of padmaka, usira, yastimadhu, haridra, kalka of sarja, manjistha, vira, kakoli and candana. Process of drug making:- cook oil(1litre murcchita) along with the decoction of padmaka, usira, yastimadhu and haridra, (measuring 500ml. each) and  kalka of sarja, manjistha, vira, kakoli and chandana(each measuring 50gm.) Therapeutic benefits:- the oil thus prepared is known as khuddaka padmaka taila. It cures vata rakta.  10.              Visatinduka tailam:-
Ingredients: peeled visamusti(visataru phala), water juices of sigru, lakucha and dattura, bark of varuna plant, dried citraka-leaves, fresh leaves of plant nirgundi and snuhi, asvangandha, leaves of jayanti plants, murcchita sesame oil, garlic pearls, raism, kustha, rock salt, vida lavana root of citraka, haridra and small pepper.
 Method of use/administration:- the oil should be applied through abhyanga method.
 Vataghna ghrita:-1.  Sunthi ghritam :-
Ingredients : decoction of ginger, kalka of ginger, murcchita cow ghritam and water. Process of drug making:- cook together the decoction of ginger (3litres), kalka of ginger(187 gm) and murcchita cow ghritam (750gm) in water measuring  3 litre. Cook the recipe as per the ghritapaka method. Therapeutic benefits:- this medicated ghrita alleviates vata and  slesma related ailments. It is an excellent recipe for stimulating the powder of digestion. It is called nagara ghritam. 2.  Kanjika satpalaka ghritam:-
Ingredients:- murcchita ghritam, hingu, trikatu, cavya, manimantha and aranala. Process of making:- cook 750gm. Of murcchita ghritam along with a kalka prepared out of 46gm. Each of hingu, trikatu, cavya, and manimantha, and 3 litres of arnala. Cook the recipe as per the ghritpaka method. Therapeutic benefits:- this medicated ghritam cures jathara, colic pain, constipation, anaha, amavata, stiffness of lumber region and grahani. It is an excellent recipe for stimulating the powder of digestion. 3.  Prasarani tailam:-
Ingredients:- juice of gandhaprasarani and eranda oil. Process of making :- obtain the juice of gandhaprasarani measuring 4 litres and eranda oil measuring 1 litre into some metallic pot and cook it thoroughly. Cook the recipe as per the snehapaka method. Method of use/administration:-this medicinal oil is to be taken in doses of 6-12gm. Along with warm water or milk. Therapeutic benefits:- this is a very effective medicinal  oil and removes varieties of ailments. This is especially effective in checking the problems related to vitiated kapha. 4.  Guduchi ghritam:-
Ingredients:- decoction of guduchi, kalka of guduchi, cow milk and pure cow’s murcchita ghritam. Process of making:- get decoction of guduchi (around 4litres), kalka of guduchi(around 250ml), cow milk (around 4litres) and cow’s murcchita ghritam (around1litre). Cook all these materials in a pan on a slow heat and obtain ghritam out of it. Therapeutic benefits:- this medicine is known as guduchi ghritam and it cures severe vata rakta and kustha (skin diseases including leprosy) 5.  Satavari ghritam:-
Ingredients:- murcchita ghritam, kalka of satavari, juice of satavari and milk. Process of making:- cook murcchita ghritam measuring one litre along with kalka of satavari measuring one quarter litre, juice of satavari (four litres) and four litre of milk. Therapeutic benefits:- this medicated ghritam cures vata rakta.   
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GO-GHRITA

                                                                                GO-GHRITA

                                                               

·        Introduction:-

In India prevention of milk and milk products is primarily achieved by heat induced desiccation. Ghee is obtained by clarification of milk fat and there is no similar product in other countries. It is by far the most ubiquitous indigenous milk product and is prominent in the hierarchy of Indian dietary. Being a rich source of energy fat soluble vitamins and essential fatty acids and due to long shelf life at room temperature (20 to 40 c). 80% of ghee produced is used for culinary purposes. The remaining 20% is used for confectionery, including small amounts consumed on auspicious occasions like religious, ceremonies.

Since, buffalo milk constituents more than 55% of total milk production in India and because of its higher fat content (6-7%) ghee is manufactured mostly from buffalo milk.Due to lack of carotenoids in buffalo milk ghee prepared from milk is white unlike cow ghee which has golden yellow color. Because of its pleasing flavor and aroma, ghee has always had a supreme status as an indigenous product in India.

Go-ghrita is very important variety of Jangama Sneha. Ghee is the elixir for daily life in human being. In routine dietetics, ghee is advised either in pure form or medicated or mixed with food articles etc. as well as external application.

Various Acharyas has given description about Ghrita under the heading of  “ghrita varga”. In that they have explained different types of Ghrita i.e. Go-Ghrita, Mahisha- Ghrita, Stree Ghrita, etc. all type of ghrita is having various importance but according to Ayurveda mostly Go-Ghrita is mostly used as medicated purpose.

·        Physiochemical charecteristc:-

Chemically, ghee is a complex lipid of glycerides (usually mixed) free fatty acids phospholipids, sterols, esters, fat soluble vitamins, carbonyls, hydrocarbons , carotenoids, (only in ghee derived from cow milk), small amount of charred casein and traces of calcium, phosphorus, iron etc. it contains not more than 0.3% moisture. Glycerides constitutes of about 98% of total material, of the remaining Constituents of about 2% sterols (mostly cholesterol) occurs to the extent of about 0.5%.

          Ghee has melting range of 28 to 44 c. its refractometer reading is from 40-45 at 40⁰ c. the saponification number is not less than 220. Ghee is not highly unsaturated , as is evident from its iodine number of from 26 to 38. The Reichert – Meissl number (RM) of cow ghee varies from 26 to 29 whereas goat ghee is slightly less. Sheep and buffalo ghee on other hand, have higher RM numbers to about 32. In general ghee is required to have a RM number of not less than 28.

The fatty acid profile of glycerides of ghee is very complex and still not completely elucidated. Recently Ramamuthy and Narayanan published fatty acid composition of buffalo and cow ghee.

Fatty acid analysis of ghee indicates it contains 47.8% saturated fat.

·        Chemical constituents of GoGhrita :-

Component	Cow Ghee	Component	Cow Ghee
Triglyceride		(1) Saturated
Short chain (%)	37.6	Butyric	8.8
Long chain (%)	62.4	Caporic	3.5
Trisaturated (%)	39.0	Caprylic	2.2
High Melting	4.9	Capric	3.0
		Lauric	8.8
Partial Glyceride		Mystric	9.9
Diglycerides (%)	4.3	Palmitic	26.1
Monoglycerides(%)	0.7	Stearic	9.1
		High sat	1.0
Phospholipids		(2) Unsaturated
Total Cholesterol  (mg%)	330.0	Lower unsaturated	1.8
Lanosterol(mg%)	9.32	Hexadecenoic	2.8
Lutein(micro/g)	4.32	Oleic	24.7
Squelene(micro/g)	59.2	Unsat. poly	3.5
Carotene	7.2	Ethenoid
Vit A	9.2
Vit E	30.5

PHARMACOLOGY:

Its digestibility coefficient or rate of absorption is 96%, which is highest of

all oils and fat. It contains beta-carotene and Vit. E, which are antioxidants

themselves. It contains 8% lower saturated fatty acids, which make it easily

digestible. Cholesterol and saturated fatty acid are main components of cell membrane and they provide stiffness to cell wall and make the cell waterproof respectively. Cholesterol also provides the basic material for the production of sex hormone and anti stress hormones. Saturated fats boosts immune system, protects against pathogens, provides energy to the heart and is vital to the function of kidneys and the lungs.

·        Ayuvedic vivechana of ghrita:-

GaRtamaajyaMhiva:saipa_:pauraoDaSnavanaItakma\ |

                   paiva~aMvainhBaaogyaM ca taOjasaMcaaiBaQaarkma\ ||      

                                                                   Saa. ina. GaRtavaga_

·        SYNONYMS:

Grita, Aajya, Havi, Sarpi, Purodash, Navanitk,

Pavitra, Vanhibhogya, Taijasa, Abhidharaka.

·        VERNACULAR NAMES:-

Hindi                                       :        Ghee

Sanskrit                         :        Grita

Vanga                           :        Ghee, Grita

Marathi                         :        Toop

Gujarathi                      :        Ghee

Tailangi                         :        Nei

English                          :        Clarified butter

Latin                             :        Butyrum Deparatum

                                   

Ghee is also known as clarified butter has been utilized for thousands of years in Ayurveda as a therapeutic agent. In ancient India ghee used for cooking oil.

·        Ghee is prepared by heating butter or cream to just over 100⁰ C to remove water content by boiling and evaporation, then filtering out the precipitated milk solids. Ghee is known as Ghrita in Sanskrit. Ayurveda has traditionally considered ghee is to be healthiest source of edible fat, with many beneficial properties.

                

·        According to Ayurveda, ghee promotes longevity and protects the body from various diseases. It increases agni(digestive fire) and improves absorption and assimilation. It nourishes Ojas, the suitable essence of the body tissues (Dhatus). It improves memory and strengthen the Brain and Nervous system. It lubricates connective tissues thereby rendering the body more flexible with regards to the three dosha ghee pacified Vata and Pitta and acceptable for Kapha in moderation.

·        Ghee is heavily utilized in Ayurveda for unumerous medical application, including treatment of allergy, skin and Respiratory Diseases. Many Ayurvedic preparations are made by cooking herbs into ghee. Ghee carries the therapeutic properties of herbs to all the body tissues.

·        It is an excellent Anupana (vehicle) for transporting herbs to the deeper tissue layers of the body. Proper digestion, absorbtion and delivery to a target organ system are crucial in obtaining the maximum benefits from any therapeutic formulations the lipophilic action of ghee facilitates transportation to a target organ and final delivery inside thr cell since the cell membrane also contain lipid. A study that compared different forms of herbs and herb extracts found that the efficacy increased when they were used with ghee compared to usage I  powder or tablet form.

Go-ghrita is Amrutatulya, Vishanashaka, Chakshushya, Arogyakata, Vishya, Rasayana, Medhavardhaka and Superior than other Sneha Dravya  (Yogaratnakara).

Charaka mentioned that Ghrita, Taila, Vasa and Majja are best among all Sneha Dravya. Among these four again he has indicated the superiority of Ghrita becomes of its Samskaranuvarthana property. (Ch.su.13/13).

The quality of a substance which when added with another substances does not change its original property and also imparts the quality of added substances is called Samskara Anuvartana. (Ka.Sa.Su.22/5, Su.Su. 45/11).

 Through its Yogavahi guna, it carries the active principle of the drugs into level of the body tissue and increases the potency of Ghrita based formulation.

Further, Goghrita is bet among all type of Ghrita and it is having more Medhya property. Ghrita pacifies Pitta and Vata, increase Rasa, Shukra and Ojas. It also produce Nirvapana, Mruduta enhances Svara and Varna.      (Ch. Su. 13/14).

Ghee pacifies Vata by Sneha guna and Pitta by its Sheeta guna and Kapha having equal quality it acts on it by Samskara (Ch.Ni.1) In general Agnivardhaka, Vrishya, Medhavardhaka, Chakshukshya, Vayasthapak, Rasayana.

·        Importance of Ghrita:-

saipa_staOlaM vasaa majjaa sava_snaohaottamaa mataa: |

eYau caOvattamaM saipa_ saMskarasyaanauvata_naata\ ||

                                                ca. sau. 13/13

Ghee, Oil, Muscle fat and Bone Marrow are the best unctuous substances of all. Amongst them ghee is the unctuous substance par- excellence because of its power to assimilate effectively the properties of the substances.

                                      GaRtataOlavasaamajjaaM  paUva_: paUvaao_ varao#nyao (ntyao) Bya : |

                                      mauKyaM GaRtaoYau gavyaM saMskarata\ sava_saatmyaacca ||

                                                                                      k. sau. 22/5

amongst Ghrita, Oil, Fat and Marrow the former is the superior to later. In Ghrita the Cow’s Ghrita is most important being refined and congenial to everyone.

According to Sushrutacharya, amongst Animal sources Ghrita Of Cow and amongst Vegetable sources Oil of Tila is best.

·        Pharmacodynamics:-

Rasa                              :        Madhur

Virya                                       :        Sheeta

Vipaka                          :        Madhur

Guna                                       :        Mrudu, Snigdha, Guru

smaRitabauidQyaignaSauka`Oja:kfmaodaoivavaQa_nama\ |

                   vaataipattaivaYaaonmaadSaaoYaalaXmaIjvarapahma\ ||

                   sava_snaohaottamaM SaItaM maQaurM rsapaakyaao: |

                   sahs~avaIya_M ivaiQaiBaGaR_MtaM kma_sahs~akRta\ ||

                                                          ca. sau. 27/231-232

                                              

                                     

QaIkaintasmaRitadayakM  balakrM maoQaapa`dM pauiYTkRta\ |

vaataSlaYmahrM  EamaaopaSamanaM ipattaapahM =dyadma\ ||

vanhovaRiQdkrM ivapaakmaQaurM vaRYyaM vapau:sqaOya_dM

gavyaM hvyatamaM GaRtaM bahugauNaM BaaogyaM BavaoBdagyata: ||

                                                                                      ra. ina. hirtaWyaaid vaga_ 77

                             GatamaajyaM hivaM saipa_: paiva~aM navanaItajama\ |

                             AmaRtaM caaiBaQaarEca jaIvanaIyaM pa`kIita_tama\ ||

                                                                             Qa. ina. sauvaNaa_id YaYzao vaga_: 134

                             SastaM QaIsmaRitamaoQaaignabalaayau:Sauk`caXauYaama\ |

                             baalavaRQdpa`jaakaintasaaOkumaaya_isqaraiqa_naama\ ||

                             XataXaINaparIsapa_Sas~aaignaglaipataatmanaama\ |

                             ivapaako maQaurM SaItaM vaataipattaivaYaapahma\ ||

                             caXauYyaM balyamagya`~ca gavyaM saipa_gau_Naaottarma\ |

                                                                   Qa. ina. sauvaNaa_id YaYzao vaga_: 135-136

                             gavyaM saipa_: svaadu paako vaataipattakfapahma\ |

                             vaRYyaoYvagya`M parM balyaM GaRtaEa`oYzM i~adaoYaijata\ ||

                                                                   kOyadova inaGaNTu GaRtavaga_ 271      

                                                

Table showing different Guna of Ghrita according to different Acharyas                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                   

S.N	GUNA	C.S.	S.S	V.S.	Y.R.	B.N.	R.N	D.N.	M.N.	Sh.N
1.	Dhikar	-	+	+	+	-	+	+	+	+
2.	Kantikar	-	+	+	+	+	+	+	+	+
3.	Smrutidayak	-	+	+	+	+	+	+	-	+
4.	Balakar	-	+	+	+	+	+	+	-	+
5.	Medhaprada	-	+	+	+	+	+	+	-	-
6.	Pushtikar	-	-	+	+	-	+	+	-	-
7.	Shramahara	-	-	-	+	-	+	-	-	-
8.	Hrudya	-	-	-	-	-	+	-	-	-
9.	Vanhevrudhikar	-	-	+	+	+	+	-	-	+
10.	Vrushya	+	+	+	+	+	+	+	-	+
11.	Chakshushya	-	-	-	+	+	+	+	+	+
12.	Dipana	-	-	-	-	-	-	-	+	-
13.	Swarya	+	-	+	+	+	-	-	-	+
14.	Jivaniya	-	-	-	-	-	-	+	-	-
15.	Bruhaniya	-	-	-	-	-	-	+	-	-
16.	Vranaprasadan	+	+	+	-	-	-	-	-	-
17.	Indriyaprasadan	-	-	-	-	-	-	-	-	-
18.	Vayasthapan	-	+	+	-	+	-	+	-	-
19.	Abhisyandi	-	+	-	-	+	-	-	+	+
20.	…Ojakar	+	-	-	+	+	-	+	+	-
21.	Saukumaryakar	-	+	+	-	-	-	+	-	+
22.	Rakshaha	-	-	-	-	+	-	-	-	-
23.	Papma	-	+	+	-	+	-	-	+	+
24.	Alakshmi	-	+	+	-	+	-	-	+	+
25.	Vishapaha	-	+	+	-	+	-	-	+	+
26.	Amruta	-	+	-	+	-	-	+	+	+
27.	Aarogyakar	-	-	-	+	-	-	+	-	+
28.	Nirvapan	+	-	-	-	-	-	-	-	-

Table showing Rogadhikar of Ghrita according to different Acharyas

S.N.	VYADHI	C.S.	S.S.	V.S.	B.N.	R.N.	D.N.	M.N.	Sh.N.
1.	Udavarta
2.