Professional Documents
Culture Documents
to Recent Consequences
Dr. K. SHANAKAR RAO Associate Professor Dept. of Rasashastra & B.K. National Institute of Ayurveda Jaipur.
Introduction
Ayurveda Oldest medical system of the world serving Sufferings & miseries of mankind Prolongs life span maintains +health & cure diseases
Ayurvedic Medicaments
______________________________________________________
Sl.no.
1. 2. 3. 4. 5. 6. 7.
Method/Ingredients Name of Kalpana Vati kalpana Avaleha Kalpana Asava-Arista Kalka Swaras kalpana Hima Kwath
_________________________________________________________
Pill Semi solid Fermentation Paste Exp. Juice Cold infusion Decoction/Boiling
8. 9.
Oil Ghrita
* The rationality behind taking an oil/Ghrita as a base is presumably To Extract or hold lipid soluble active fractions from the ingredients used.
Need of Review
Ayurvedic physicians dispense medicines by their own hands *Rapid growth civil. Genuine medicines *De forestation *Massive growth of population *Depend on industries OTC demand N.P & H.M Essential oils *Un ethical products Phyto Pharmaceuticals of plants used embarrassing Modern medicine Physicians & Patients To over come this enigma Need to know Sneha kalpana
Nomenclature
Sneha Kalpana Kal. : Fat / Fatty Material } : Pharma. Process }Sneha
Defined as a process, where various things like-Sneha, Kalka, Kwatha Ksheera and Gandha dravyas are employed for the preparation of Oleagenous medicaments (oil/Ghee).
Requirements
______________________________________________________ Sl.no. Constituents Quantity ______________________________________________
Sneha dravya (Oil/Grhita) 1 part 2. Kalka Dravya (Drugs of Paste) part 3. Dravadravya (Decoc/Juice/Milk etc 4 part of sneha 4. Gandha Dravya (Drugs of perfumers)1/8 or 1/16 with sneha.
1.
Sneha Dravya
______________________________________________________
_ Fresh 4 times
Contd..
- Lignans acts as anti cholesterol
agents.
- Vit. E supplies to the animals. - Sesamin : protects Liver from the oxidative damage.
Kalka
Pounding drug (s) with(out) Juice/Liquid into Soft bolus/ round lump Kalka Fresh Herbs Grind } Kalka Dry Drugs add water/any liquid Grind
Machinaries
1. Kharal
3. Mixer
Ratio of Kalka
___________________________________________________ Sl.no. liquids Ratio of Kalka with sneha ----------------------------------------------------------------------------1. General/ water 2. Kwatha 1/6 3. Swarasa 1/8 4. Ksheer 1/8 5. Dadhi 1/8 6. Mamsa rasa & Takra 1/8 7. Pushpa kalka 1/8 8. No information (Kwathdrugs)
------------------------------------------------------------------------------
SNEHA KASHAYA
S.No. % of drug
-----------------------------------------------------------------------------------------------1. 1 Pala 24 Parts 1/8 Pana Kashaya 2. 1 part 04 Parts 1/5 Gandoosha 3. 1 Karsha 1/2 Parts Paneeya 4. 1 Part 04 Parts 1/8 Seka 5. 1 Part 03 Parts 1/12 Vrana-Prakshalana 6. 1 Part 06 Parts 1/6 Aschyotana 7. 1 Part 08 Parts 1/9 Muka-Prakshalana 8. 1 Part 08 Parts 1/3 Shodhana 9. 1 Part 06 Parts 1/7 Asthapana 10 1 Part 03 Parts Vamana 11 1 Part 06 Parts 1/8 Virechana 12 1 Part 60 Parts Snana 13 1 Part 64 Parts 1/8 Yavagu 14 1 Part 04 Parts Sneha Kshaya
Author
Sushruta
Reduction
Kashaya Name Sneha kashaya Sneha kashaya Sneha kashaya Sneha kashaya Sneha kashaya Sneha kashaya Sneha kashaya
Bhoja
Sharangdhara
Chakradutta
Gandha Dravya
For perfuming : Karpoora, Chandana,Kesara Dalchini etc.. Drugs used. 1/6 or 1/8 part of oil made into fine powder mixed with oil When oil is leuke warm
Jaipur Parampara
Oil / Ghee Murchana Barjana (fried) of kalka Addition of Kwatha / Milk etc.. Ama Paka Moderate Heat Till liquid portion evaporates Madhya paka Sneha paka
Contd
The duration of Paka period depends on the nature of the liquid substances added to sneha. For Kwatha, Aranala and Takra - 5 days ; swarasa - 3 days, Dugdha - 2 days & for Mamsarasa - 1 day.
Precautions (Before)
The following precautions to be taken a) Before processing Snehas should be pure, clear and without slurry. In case of Ghrita preferably old ghee should be taken (Purana ghrita). Fresh oil to be taken.
Precautions (During)
a) During the process Maintain the intensity of fire throughout the operation in order to get desirable grade of temperature. Gentle boiling of sneha is to be maintained continuously. The mixture is stirred constantly and carefully to ensure that the kalka does not stick to the bottom of the vessel resulting into carbonization. Care should be taken to determine the proper stages of sneha paka.
Precautions (After)
After Sneha paka process: 1. In order to obtain optimum quality of oil, the Kalka should be squeezed at hot stage. 2. Preserving containers should be free from moisture. perfuming drugs should be added gently with stirring when the oil is leuke warm.
Contd..
A) Kalka Kalka contains traces of water, fails to form varti and sticks to fingers at Mridu paka stage. In Madhyama paka total absence of water is observed, forms soft, smooth varti without sticking to fingers. Kalka becomes hard, sandy and disintegrates while preparing varti in Kharapaka.
Ama Paka
Ama Paka - This is the first stage of Snehapaka, the word Ama indicates reduced/decreased digestion capacity of Sneha. Ama means the medicated Sneha has not sufficiently assimilated the medicinal properties due to short of heat treatment, water can be seen in both Sneha and as well as in paste; the fluids are at heterogeneous stage.
Mridu Paka
Mridu Paka - The second stage of sneha paka is called Mridu Paka. Where the paste is sticky on touch due to the presence of traces of water, and produces cracking sound when kept on fire. The Sneha collected at this stage is likely to contain less amount of fat- soluble active principles.
Madhya Paka
Madhya Paka - Third stage of sneha paka is called Madhyama Paka. Where the paste still remains soft and not sticky due to the complete disappearance of water- content, Kalka can be made into varti between the fingers and the oil is also free from water content. The oil collected at this stage is likely to be rich in fat soluble contents.
Khara Paka
Khara Paka - The fourth stage of sneha paka is called Khara Paka. Which comes after the stage of Madhyama paka. In this stage, the paste becomes hard, rough due to excess of heating. The oil collected at this stage is meant for external application.
Dagdha Paka
Dagdha Paka - This is the last stage of Sneha paka. Where probably the contents of the Sneha are burnt leaving it of no use for therapeutic purpose. In this paka, the excessive heat treatment leads to loss in the concentration of Tochopherols, Sesamin and Sesamolin (anti-oxidants) and levels of Ca. etc.. The observation of Pharmaceutical study suggests that one should be very careful regarding identification of the particular stage of paka, because the time between the different stages of paka is quite short, especially when the amount of preparation is small.
Ama Not mentioned Not mentioned Mridu/ Manda Nasya Oral Madhya/Chikkana Oral and enemata Nasya/massage Khara/ Khara chikkana Massage Enemata otic drops Dgdha Not mentioned Not mentioned. Vishoshi Not mentioned Not mentioned
Murchana
It is interesting to note that in the ancient texts ( Brihat trayee & Laghu trayee) there were no suggestions about the preliminary treatment of Murchana, which however seems to have introduced some times later (B.R). In view of this in modern practice there is a difference of opinion amongst the Ayurvedic exponents whether murchana is necessity or not for preparing medicated Oil/Ghrita.
Contd..
The previous workers H.C. Tiwari et al, suggesting that murchana is not necessary for preparing medicated oils/Gritas but, Rao K.S. et al. of the opinion that murchana process for oils is beneficial for the human health. This process helps in decreasing the percentage of composition of saturated fatty acids and at the same time it found increased in the percentage composition of unsaturated fatty acids.
Some authors mentioned the methods of preparation of Ayurvedic medicated oils in the light of modern technology. Ex. Gandhaka taila. The formula Gandhaka taila prepared by using Tinctures of Z. Officinale, Cinnamum, 90% alcohal and Sulphuric acid.
Modern
On observation it is found that such type of preparations are seems to be highly acidic and corrosive in nature. Hence, it is suggested to follow the classical procedure for the preparation of Sneha by keeping the recent consequences in the mind.
Recent Consequences
Oil/Grita used as base ? Keeping properties in mind Tila Taila & cows Ghee considered as best. Kalka should be soft & bolus varti test fails. Should not fry kalka in Sneha preparation as in Rajasthan. Sneha kashaya method should adapted. Kwatha principles should apply while prep. of Sneha Kashaya. Use of aqueous media is for Samyak Paka. Cook on mild temp. Must careful for stage detection.
Need of Standardization
Since the Oil /Ghrita is heated with many drugs during the process of preparation in the Snehakalpana, the analytical values of raw Oil/Ghrita are expected to undergo alterations due to one or more of the following reasons :
* Heat induced changes due to protracted boiling. * Oxidation changes due to open heating or due to presence of drugs during heating for a long time. * Changes brought about by the incorporation of fat soluble fractions from the drugs. * Changes brought about by the mixing in of fats or oils other than ghee. * These changes are expected to be reflected as alterations in Physico-Chemical constants obtained for Oil/Ghee.
Why foam disappears Ghrita Saturated acids water +heat break down into Saturated acids + Glycerols (on Hydrolysis) evaporation of water Foam does not appear
Why foam appears Oil unsaturated fatty acids heat with water (oxidation) formation of oxides releases foam on vapour analysis Vapour,Co2, O2 + Acids
THAN Q