Monday, 22 July 2024
Friday, 8 February 2019
Vataghna Churnas, tailas and ghritas
Vataghna Churnas, tailas and
ghritas Vatagna
churna:-1. Nagara
curnam:-
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:-
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:-
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 :-
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:-
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.
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: -
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.
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
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:-
6. Guduchi
tailam:-
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:-
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).
9. Khuddaka
padmaka tailam:-
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:-
Method
of use/administration:- the oil should be applied through
abhyanga method.
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:-
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:-
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:-
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:-
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.
x
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
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
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.
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B.N.
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R.N.
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D.N.
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M.N.
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Sh.N.
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1.
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Udavarta
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2.
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