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Transcript of Shankhadi anti ulcer-rs013gdg
By
DR. SHARANABASAPPA. S.
Dissertation Submitted to theRajiv Gandhi University Of Health Sciences,
Karnataka, Bangalore.
In partial fulfillment of the requirements for the degree of
AYURVEDA VACHASPATHI M.D.
In
RASASHASTRA
Under the guidance of
DR. M.C. PATIL M.D. (Ayu)
And Associate-guidance of
SHRI SURESH. H.M. M.PHARM
DEPARTMENT OF RASASHASTRA,POST GRADUATE STUDIES AND RESEARCH CENTER,
SHRI D. G. MELMALAGI AYURVEDIC MEDICAL COLLEGE,GADAG – 582103.
2004-2007
PREPARATION, PHYSICO-CHEMICAL ANALYSIS OFPREPARATION, PHYSICO-CHEMICAL ANALYSIS OFPREPARATION, PHYSICO-CHEMICAL ANALYSIS OFPREPARATION, PHYSICO-CHEMICAL ANALYSIS OFPREPARATION, PHYSICO-CHEMICAL ANALYSIS OF
SHANKHADI CHOORNA AND EVALUATION OF ITSSHANKHADI CHOORNA AND EVALUATION OF ITSSHANKHADI CHOORNA AND EVALUATION OF ITSSHANKHADI CHOORNA AND EVALUATION OF ITSSHANKHADI CHOORNA AND EVALUATION OF ITS
GASTRIC ANTISECRETORY AND ANTIULCERGASTRIC ANTISECRETORY AND ANTIULCERGASTRIC ANTISECRETORY AND ANTIULCERGASTRIC ANTISECRETORY AND ANTIULCERGASTRIC ANTISECRETORY AND ANTIULCER
ACTIVITY, AN EXPERIMENTAL STUDYACTIVITY, AN EXPERIMENTAL STUDYACTIVITY, AN EXPERIMENTAL STUDYACTIVITY, AN EXPERIMENTAL STUDYACTIVITY, AN EXPERIMENTAL STUDY
Rajiv Gandhi University Of Health Sciences, Karnataka,Bangalore.
DECLARATION BY THE CANDIDATE
I here by declare that this dissertation / thesis entitled
“Preparation, Physico-Chemical Analysis of Shankhadi Choorna and
Evaluation of its Gastric Antisecretory and Antiulcer Activity, An
Experimental study.” is a bonafide and genuine research work carried
out by me under the guidance of Dr. M.C. Patil, M.D.(Ayu),
(Rasashastra), Professor and H.O.D, Post graduate department of
Rasashastra and under the Associate-guidance of Shri Suresh
Hiremath M.PHARM.
Date:Place: Gadag.
Dr. Sharanabasappa. S.
CERTIFICATE BY THE ASSOCIATE GUIDE
This is to certify that the dissertation entitled “Preparation, Physico-
Chemical Analysis of Shankhadi Choorna and Evaluation of its Gastric
Antisecretory and Antiulcer Activity, An Experimental study.” is a bonafide
research work done by Dr. Sharanabasappa. S. in partial fulfillment of the
requirement for the degree of Ayurveda Vachaspathi. M.D (Rasashastra).
Date:
Place:Gadag. SHRI. SURESH. H.M.
M.PHARM
Lecturer Dept. of Pharmacognosy,
K.L.E.’s College of Pharmacy, Gadag
SHRI D. G. MELMALAGI AYURVEDIC MEDICAL COLLEGE,POST GRADUATE DEPARTMENT OF RASASHASTRA.
ENDORSEMENT BY THE H.O.D AND PRINCIPAL OF
THE INSTITUTION
This is to certify that the dissertation entitled “Preparation,
Physico-Chemical Analysis of Shankhadi Choorna and Evaluation of its
Gastric Antisecretory and Antiulcer Activity, An Experimental study.” is
a bonafide research work done by Dr. Sharanabasappa. S under the
guidance of Dr.M.C.Patil M.D.(Ayu), Professor & H.O.D, Postgraduate
department of Rasashatra and Under the Associate-guidance of
Shri Suresh Hiremath M.PHARM.
Dr. G. B. Patil, Principal.
D.G.M.A.M.C, Gadag.
Dr. M.C. Patil, M.D. (Ayu)
Professor & H.O.D. Department of Rasashastra,
D.G.M.A.M.C, Gadag.
Date:
Place:Gadag.
CERTIFICATE BY THE GUIDE
This is to certify that the dissertation entitled “Preparation, Physico-
Chemical Analysis of Shankhadi Choorna and Evaluation of its Gastric
Antisecretory and Antiulcer Activity, An Experimental study.” is a bonafide
research work done by Dr. Sharanabasappa. S. in partial fulfillment of the
requirement for the degree of Ayurveda Vachaspathi. M.D (Rasashastra).
Date:
Place:Gadag. Dr. M.C. Patil,
M.D. (Ayu)
Professor & H.O.D. Department of Rasashastra,
D.G.M.A.M.C, Gadag.
SHRI D. G. MELMALAGI AYURVEDIC MEDICAL COLLEGE,POST GRADUATE DEPARTMENT OF RASASHASTRA.
COPYRIGHT
Declaration by the candidate
I hereby declare that the Rajiv Gandhi University of Health
Sciences, Karnataka shall have the rights to preserve, use and
disseminate this dissertation / thesis in print or electronic format for
academic / research purpose.
Date:
Place:Gadag.
© Rajiv Gandhi University of Health Sciences, Karnataka.
Dr. Sharanabasappa. S
CONTENTS
Chapter Page No.
Introduction 1-3
Objectives 4
Review of literature 5-83
Methodology 84-116
Results 117-128
Discussion 129-138
Conclusion 139-140
Summary 141-143
Bibliographic References 144-164
Contents - V
ACKNOWLEDGMENT
First and foremost, I Salute almighty God, by his blessings and Grace, which
gives us success in life.
My deep sense of gratification is due for my parents, father in law, and family
who are the architects of my career.
I am extremely happy to express my deepest sense of gratitude to my beloved
and respected Guide, H.O.D. and Prof. Dr. M.C. Patil M.D. (Rasashastra) whose
sympathetic, scholarly suggestions and Guidance at every step have inspired me not
only to accomplish this work but in all aspects.
I Express my deep gratitude to my respected Sir Dr. Dilip kumar B. M.D.
(Rasashastra) for his critical suggestions and expert guidance for the completion of thesis.
I am extremely greatful to my Associate-guide Shri Suresh Hiremath M.PHARM
Lecturer, K.L.E.’s College of Pharmacy Gadag, under whose guidance and valuable
suggestions, I have been able to complete this research work.
I express my deep sense of gratification to my beloved and Respected sirs, Dr.
G.N. Danappagoudar M.D. (Rasashastra), Dr Jagadeesh Mitti, MD (Ayu) Lecturer, PG Dept of
Rasashastra, DGMAMC, Gadag, and Shri Shivakumar Inamdar M.PHARM, Lecturer
K.L.E.’s College of Pharmacy Gadag. Whose guidance, inspiration, supervision and
valuable suggestions, I have been able to complete this Research work.
I express my deep gratitude to beloved Principal Dr. G.B. Patil, Principal
DGMAMC, Gadag, for his encouragement and providing all necessary facilities for
this research work.
I take this opportunity to thank Shri Chandur, Lecturer K.L.E’s College of
Pharmacy Gadag, who extended valuable support by conducting analytical
procedures.
I express my deep gratitude to Shri B.C. Hatapakki M.Pharm, Principal K.L.E.’s
College of Pharmacy Gadag, for his encouragement and providing all necessary
facilities for this research work.
I ofer my sincere thanks to Dr. R.K. Gaccchinmath, professor and HOD, UG
Dept of Rasashastra, DGMAMC, Gadag, for his constant support.
I express my sincere thanks to Dr. Varadacharylu M.D. (Ayu), Dr. Mulagund M.D.
(Ayu), Dr. G. Purushothamacharylu M.D. (Ayu) for their constant support.
Acknowledgement - I
I am grateful to Dr. K.S.R. Prasad M.D. (Ayu), Dr. Shivramudu M.D. (Ayu), Dr. S.H.
Doddamani M.D. (Ayu), Dr. R.V. Shettar M.D. (Ayu), Dr. Kuber sankh M.D. (Ayu), Dr. Santosh
Belvadi M.D. (Ayu), Dr. Sashikanth Nidagundi M.D. (Ayu), and other P.G. Staff for their
constant encouragement.
I extend my gratitude to Shri V.M. Mundinmani and Sureban for providing the
required books during the study.
With great pleasure I offer my recognition to my friends Dr. Suvarna P.
Nidagundi, Dr. Anitha H, Dr. Anand H and Dr. Shambulinga Teggi for their friendly
affection and amiable attitude during my study period without which I would never be
complete.
I offer my sincere thanks to my friends Dr. M.V. Sobagin, Dr. B.Y. Ghanti,
Dr. Pradeep, Dr. Shankuntala and Dr. M.S. Hiremath for their kind co-operation and
help.
I offer my sincere thanks to my senior friends Dr. Santoji, Dr. Koteshwara, Dr,
V.S. Hiremath, Dr. Jaggal, Dr. R.B. Pattanshetty, Dr. for their immense help and
affection.
I am also thankful to my junior friends Dr. Rudrakshi, Dr. Suma Jamakhandi,
Dr. Jaya, Dr. Kattimani, Dr. Shivakumar, Dr. Ravindra, Dr. Anupama Bijjal, Dr.
Sarvamangala, Dr. Kavitha for their support and affection.
I am grateful to Shri Chaitrakumar (Sadguru computers) for his kind co-
operation and immense help to complete the dissertation work.
My sincere thanks is to my beloved friends Shri Gururaj and Suvarna
Shedagatagi, Manjunath, and my room mates Dr. Vijay, Dr. Jagadeesh, Dr. Umesh,
Dr. Reddy, Manjunath, Shivu and Naveen friends for their valuable support
throughout the course.
My sincere thanks to my batch mates Dr. Suresh, Dr. Manju, Dr. Ashwin, Dr.
Gavi, Dr. Survey, Dr. Krishna, Dr. Chanveer, and all my friends for their kind
support.
Dr. Sharanabasappa. S.
Acknowledgement - II
ABSTRACT
BACKGROUND
Gastric ulcer is a mucosal lesion of the stomach when gastric mucosal defenses are
unable to protect the epithelium from the corrosive effects of acid and pepsin.
Mucosal injury and ulcerations occur with alcohol, chillies, cortico steroids and
NSAIDs
Among the lakshanas “Pain” is universally identified as signal of a disease.
Annadrava shoola as the name itself suggests is a pain predominant disease related to
Annavaha srotas. Ayurveda has many formulations, which are claimed to be effective
in relieving the lakshanas, Before evaluating efficacy of any formulation, It is
essential to carry out an experimental study and to find out potent therapeutic form
from different formulations.
Objectives:
1. Preparation of Shankhadi choorna.
2. Physico-chemical analysis of Shankhadi choorna.
3. Evaluation of Gastric Antisecretory and Antiulcer activity of Shankhadi
choorna.
Methods:
Pharmaceutical study:
a) Shankha shodhana according to Rasatrangini 12th chapter sholka no.10.
b) Shankha marana according to Rasatarangini 12th chapter sholka no.17-19.
c) Preparation of Shankhadi choorna according to Rasendra sara sangraha. 2nd
chapter sloka no 68-69
Abstract -
III
Analytical study
Shankhadi choorna is subjected to physico chemical analysis like organoleptic
characters, pH value, total ash, particle size, flow rate and property, fineness and
estimation of Calcium, Ammonia, Potassium and Sodium etc.
Experimental study:
Pylorus ligation ulcer model was carried out with trial drug administration and
gastric secretion and ulcer index observed was recorded and statistically analysed.
Results:
Shankhadi choorna reduced the gastric secretion and ulcer index significantly
with “p” value <0.001.
Interpretation and Conclusion:
1. The dravyas which are mentioned in the classical procedure of Shankha
shodhana and marana convert Shankha into quick absorbable form and
induces the disease curing property.
2. Ayurvedic bhasma pareeksha and modern physico-chemical analysis are
confirmation tests for the complete formation of bhasma and its genuinitity.
3. Shankhadi choorna is one of the ideal formulations for treating Annadrava
shoola which has been proved experimentally by reducing the ulcer index.
Keywords:
Annadrava shoola, Gastric ulcer, Peptic ulcer, Shankha shodhana and marana,
antiulcer activity, antisecretory activity.
Abstract -
IV
LIST OF ABBREVIATIONS
⇒ A.H. - Astanga Hridya.
⇒ A. P. – Ayurveda Prakasha.
⇒ B.P. - Bhava prakasha.
⇒ B. P.N. – Bhava Prakasha Nighantu.
⇒ B.R.R.S. - Brihat Rasa raja sundara.
⇒ C.S. - Charaka Samhita.
⇒ D.N. - Dhanvantari Nighantu.
⇒ D.U. -Duodenal Ulcer.
⇒ K.S. - Kashayapa Samhita.
⇒ G.U. - Gastric Ulcer.
⇒ M.M. - Materia medica.
⇒ M.P.N. - Madanapal Nighantu.
⇒ M.N. - Madhava Nidana.
⇒ R. N. – Raja Nighantu.
⇒ R. M. – Rasamrita.
⇒ R. S.S. – Rasendra sara sangraha.
⇒ R.R.S. - Rasaratna Samuchchaya.
⇒ R. T. – Rasatarangini.
⇒ R. J.N. – Rasa Jala Nidhi.
⇒ S.S. - Sushruta Samhita.
⇒ Y. K. – Yoga Ratanakara.
Abbreviations - VI
LIST OF TABLES LIST OF TABLES Page No. 1. Showing contents of Shankhadi choorna. 5 2. Showing synonyms of Shankha 7 3. Showing Rogaghnata of Shankha 10 4. Showing synonyms of Saindhava lavana 12 5. Showing the karma of Saindhava lavana 14 6. Showing the Rogaghnata of Saindhava 14 7. Showing synonyms of Sauvarchala lavana 16 8. Showing the karma of Sauvarchala 17 9. Showing the Rogaghnata 18 10. Showing synonyms of Vida lavana 19 11. Showing karma of Vida lavana 20 12. Showing the Rogaghnata of Vida lavana 20 13. Showing synonyms of Samudra lavana 22 14. Showing the karma of Samudra lavana 23 15. Showing the Rogaghnata of Samudra lavana 23 16. Showing synonym of Audbhida lavana 24 17. Showing karma of Audbhida lavana 25 18. Showing synonyms of Yavakshara 27 19. Showing Karma of Yavakshara 28 20. Showing Rogaghnata of Yavakshara 28 21. Showing synonyms of Tankana 30 22. Showing the Tankana shodana 33 23. Showing the Karma of Shoditha Tankana 34 24. Showing Rogahnata of Shoditha Tankana 34 25. Showing synonyms of Jathiphala 38 26. Showing Actions of Jathi phala 38 27. Showing Indications of Jathiphala 39 28. Showing Synonyms of Shatapushpa 41 29. Showing Actions of Shatapushpa 41 30. Showing Indications of Shatapushpa 41 31. Showing synonyms of Yamanika 43 32. Showing Indications of Yamanika. 43 33. Showing synonyms of Hingu 45 34. Showing Indications of Hingu 45 35. Showing Synonyms of Shunti 47 36. Showing Indications of Shunti 47 37. Showing Synonyms of Pippali 49 38. Showing Indications of Pippali 49 39. Showing Synonyms of Maricha 51 40 Showing Indications of Maricha 51 41 Factors damaging & protecting the gastric mucosa 57 42 Samanya shoola Nidana 73 43 Vataja shoola Nidana 75
44 Pittaja shoola Nidana 76
List of Tables - VII
45 Kaphaja shoola Nidana 76 46 Showing quantity of Shankha before and after shodana 87 47 Showing the quantity of Shankha before and after marana 89 48 Showing qty of Saindhava Lavana Before and after churnikarana 90 49 Showing quantity of Sauvarchala Lavana before and after Churni
karana 91
50 Showing quantity of Vida Lavana before and after Churni karana 92
51 Showing quantity of Samudra Lavana before and after Churni karana 93 52 Showing quantity of Oudbidha Lavana before and after Churni
karana 94
53 Showing quantity of Yavakshara before and after Churni karana 95 54 Showing quantity of Tankana before and after Shodhana 96 55 Showing quantity of Jati phala before and after Churni karana 97 56 Showing quantity of Shatapushpa before and after Churni karana 98 57 Showing quantity of Yamanika before and after Churni karana 99 58 Showing quantity of Hingu before and after Churni karana 100 59 Showing quantity of Shunthi before and after Churni karana 101 60 Showing quantity of Pippali before and after Churni karana 102 61 Showing quantity of Maricha before and after Churni karana 103 62 Showing data of Antiulcer activity. 117 63 Showing Intermediate Calculation of Anova table of anti ulcer
activity 118
64 Showing Summary of Data of antiulcer activity. 118 65 Showing Comparision with control group in antiulcer activity. 118 66 Anova Test of Anti Ulcer Activity. 118 67 Showing data of Antisecretory activity. 120 68 Showing Intermediate calculation of Anova table for volume of
gastric juice in Anti secretory activity. 121
69 Showing Summary of Data of Volume of gastric juice in Anti secretory activity.
121
70 Showing Comparision of volume of gastric juice with control group in anti secretory activity.
121
71 Showing Intermediate calculation of Anova table for volume of gastric juice (ml per 100gm) in Anti secretory activity.
121
72 Showing Summary of Data of Volume of gastric juice (ml/100gm) in Anti secretory activity.
122
73 Showing Comparision of volume of gastric juice (ml/100gm) with control group in Anti secretory activity.
122
74 Showing Intermediate calculation of Anova table for free acidity (meq/L/100gm) in Anti secretory activity.
122
75 Showing Summary of Data of free acidity (meq/L/100gm) in Anti secretory activity.
122
76 Showing Comparision of free acidity (meq/L/100gm) with control group in Anti secretory activity.
123
77 Showing Intermediate calculation of Anova table for total acidity (meq/L/100gm) in Anti secretory activity.
123
List of Tables - VIII
78 Showing Summary of Data of total acidity (meq/L/100gm) in Anti secretory activity.
123
79 Showing Comparision of total acidity (meq/L/100gm) with control group in Anti secretory activity.
123
80 Showing Intermediate calculation of Anova table for pH in Anti secretory activity.
123
81 Showing Summary of Data of pH in Anti secretory activity. 124 82 Showing Comparision of pH with control group in Anti secretory
activity. 124
83 Anova Test of Anti Secretory Activity. 124 84 Showing comparison of percentage decrease in groups 127
List of Tables - IX
LIST OF GRAPHS
LIST OF GRAPHS Page No. 1. Comparison of ulcer index in Anti ulcer activity. 119
2. Comparitive study of volume of gastric juice (in ml) in Anti secretory activity
125
3. Comparitive study of volume of gastric juice (ml/100gm) in anti secretory activity.
125
4. Comparitive study of free acidity in Anti secretory activity. 126 5. Comparitive study of Total acidity in Anti secretory activity. 126 6 Comparitive study of pH in Anti secretory activity. 126
LIST OF PHOTOGRAPHS
LIST OF PHOTOGRAPHS 1. Showing Shanka shodhana, Marana, and Bashma, Tankana shodhana
2. Showing Ingredients of Shankhadi choorna along with their choorna, and final product.
3. Showing experimental activity.
List of Tables - X
Introduction
1
“Preparation, Physico-Chemical analysis of Shankhadi Choorna and Evaluation of its Gastric Antisecretory and Antiulcer activity, An Experimental Study”
INTRODUCTION
Rasavidya or Dhatu vidya are experiments of metallic modifications and the
hidden wisdom of this science is an out come of the stream of these experiments of
trial and error. The by products out of these experiments are effective Rasaushadhis
included in Rasashastra and Bhaishajya kalpana.
Shastra means the science or the knowledge. Rasashastra means the science or
the knowledge which may teach to convert the drug, irrespective of their nature (i.e
herbal mineral or Animal) in Rasa like form means in an absorbable form.
Rasashastra is a pharmaceutical science of Ayurveda.
It is the characteristics of the present era that there is no place for blind faith in
tradition and authority of Shastras. Faith has been replaced by scepticism and
scientific inquiry even for truth traditionally established. Only the facts established by
programmes derived after careful investigations, observations and experiments and
supported by accurate date and convincing reasoning can convince the people about
validity or otherwise of any statement. Facts requires to be supported by figures
(statistics). Today, the river of information is flowing fast on the electronic media
flooding our brain, through which it is difficult to identify which information,
knowledge and wisdom we really need to impart the best of our possible skill to our
needy patients, who may be one of us in some ones hand. Today as we are entering
the third millennium, we are supposed to keep ourselves updated adding constantly to
our knowledge and skills repertoire.
In a nut shell Hypothesis examined by properly planned experiments and
critically discussed data and arrived at reasonable conclusion only, As command the
attention of the seekers of truth. By this way only, we can reestablish our faith in old
truths mentioned in our Shastras and also expand the area of our knowledge, develop
Introduction
2
“Preparation, Physico-Chemical analysis of Shankhadi Choorna and Evaluation of its Gastric Antisecretory and Antiulcer activity, An Experimental Study”
and add to our present fund of knowledge and advance in new untrodden directions.
Peptic ulcer is one of the common gastro intestinal disorder. Among it Gastric ulcers
occur most frequently in the lower socio economic class of individuals and older age
group.
The exact cause of ulceration is not known. The gastric acid and pepsin,
however, are definitely known to be responsible for maintaining the lesion, once it is
produced. Peptic ulceration occur only in areas which are bathed by an acid juice and
it is true to say “No acid, no ulcer”. In certain individual there is a constitutional
tendency to produce an excess of gastric juice and acid. As this tendency persists
even after the ulcer heals, there is always a tendency to recurrence. Because of
changed life style of human beings like excessive intake of nicotine in the form of
tobacco chewing, smoking, continuous mental stress and irregular food habits due to
busy mechanical life schedule prevalence of ulcer is more. Consuming, NSAIDs like
Ibuprofen, Diclofenac, Rofecoxib etc are important aetiological factors. Gastric ulcers
lead to major complications like Haematemesis, perforations and cancers.
Gastric ulcers is frequently correlated with Annadrava shoola. Where shoola
relieves only after dushita pitta is thrown out by vamana shows the presence of vikruti
Adhishtana in Amashaya, and there is no relation of kala, Ahara and pathya by which
shoola subsides shows its tridosha janyata. The reason for the shoola is Amashayika
vrana. When Amashayika Rasa srava takes place shoola occurs. Annavaha srotas is
the basis for all subsistence of life. Overall reduction in the physical activities takes
place, if this persists, Ayurveda treatment regimens gaines much importance due to
less adverse effects.
The natural sources of drug material are plants, animals and minerals. From
these sources various single and compound formulations are derived. These
Introduction
3
“Preparation, Physico-Chemical analysis of Shankhadi Choorna and Evaluation of its Gastric Antisecretory and Antiulcer activity, An Experimental Study”
combinations are mutually complimenting. The ingredients can enhance one or each
others absorption, assimilation, bio-availabiliity, therapeutic activity etc. they may
also reduce one or each others adverse reactions, toxicities. Shankhadi choorna is one
among such herbomineral preparation which is having commonly available drugs in
it and is cost effective too. In this present study “Shankhadi choorna” which has been
mentioned in 2nd chapter, Shoola roga chikitsa of Rasendra sara sangraha is choosen
for the experimental study to overcome the gastric ulcers and secretions by critically
analyzing through observations and experiments.
PLAN OF STUDY
Introduction: Introducing the subjects putting emphasis on its importance and
necessity in the present time.
Review of Literature:
The detailed classical Ayurvedic literature and relavant modern literature
about the ingredients of Shankhadi choorna about the disease Gastric ulcers and
annadrava shoola were reviewed.
Pharmaceutical study:
In this, the method of preparation of Shankhadi choorna and various
pharmaceutical processing of ingredients of Shankhadi choorna was incorporated.
Analytical study: This includes Physico-chemical analysis of Shankhadi choorna.
Experimental study: In this study the trial drug was assessed for its antisecretory and
antiulcer activity by Pylorus ligated ulcer model.
Discussion: In this, it has been tried to found out possible explanations for its effects
over observations, findings and results of various studies.
Conclusion & Summary: In this part, summary of whole study along with certain
conclusions drawn is presented.
“Preparation, Physico-Chemical analysis of Shankhadi Choorna and Evaluation of its Gastric Antisecretory and Antiulcer activity, An Experimental Study”
4
The Objectives of the study are as follows:
1. Preparation of Shankhadi choorna.
2. Physico-chemical analysis of Shankhadi choorna.
3. Evaluation of gastric antisecretory and antiulcer activity of Shankhadi
choorna.
Drug review
5
“Preparation, Physico-Chemical analysis of Shankhadi Choorna and Evaluation of its Gastric Antisecretory and Antiulcer activity, An Experimental Study”
DRUG REVIEW
Drugs act as tools for the vaidya. They are useful, both in maintaining the
health and curing the disease.
Rasaoushadhies by virtue of its unmatched properties as alpamatra, shigra
phaladyi, rasayanas, bahu upayoga etc,. have been leading the field of chikitsa since
time immemorial. Shankhadi choorna is a unique Herbo mineral combinations of
drugs to treat Annadrava shoola, parinama shoola, yakrid shoola, Amavata &
Tridoshaja shoola.
In Rasendra sara sangraha under Shoola Roga chikitsa. Shankhadi choorna1 is
mentioned for Annadrava shoola.
The author of Bhaishajya ratnavali also explained the same yoga as Shankha
choorna2 under shoola Roga chikitsa prakarana to treat Annadrava shoola with same
ingredients as explained in Rasendra sara sangraha has been selected3.
Contents of Shankhadi Choorna
Table No. 1 Showing contents of Shankhadi choorna.
Drug Quantity Shankha Bhasma 1 Phala Saindhava Lavana 1 Phala Sauvarchala Lavana 1 Phala Vida Lavana 1 Phala Samudra Lavana 1 Phala Oudbidha Lavana 1 Phala Yavakshara 1 Phala Shoditha Tankana 1 Phala Jathiphala 1 Phala Shatapushpa 1 Phala Yamanika 1 Phala Hingu 1 Phala Shunti 1 Phala Pippali 1 Phala Maricha 1 Phala
Drug review
6
“Preparation, Physico-Chemical analysis of Shankhadi Choorna and Evaluation of its Gastric Antisecretory and Antiulcer activity, An Experimental Study”
Matra : 1 masha
Anupana : Ushna Jala.
SHANKHA:
Shankha is known to Indians since many days. Charaka explained Shankha in
27th chapter of Sutrasthana under Varishaya varga4 Sushruta also explained it in
various places as a medical use.
Rasarnavakar considered it under shukla varga. It is a Molluscan species and it
is also identified as sacred chank or conch. Conch is a large sea snail with a heavy
spiral shell. The shell varies widely in colour from white through pink, yellow &
orange, and has hornilike knobs. The flesh of the queen conch is valued as food and a
fish bait.
In India, in ancient times, the blowing of conch shells was practiced at wars, to
frighten the enemy. It is believed that blowing of conch shell averts the evil powers.
The external shell is formed as a spiralled out extension of the inner core and mainly
formed of Calcium carbonate5.
VERNACULAR NAME6
Sanskrit - Shankha Tamil - Sanka
English - Conch shell Telugu - Sankham
Hindi - Shankh Kannada - Shankha
Bengali - Sankh
Chemical Composition - Calcium Carbonate (CaCo3)
Drug review
7
“Preparation, Physico-Chemical analysis of Shankhadi Choorna and Evaluation of its Gastric Antisecretory and Antiulcer activity, An Experimental Study”
Source7
Indian ocean coasts. It is the outer covering of “ Mollusca group” of aquati
animal which are seen in sea. It is collected from the sea, and put in boiling water.
The animal which is present inside dies and the outer portion is Shanka, it is sold in
market.
Chanks are gregarious and exclusively marine animals occurring in large
numbers on muddy sand bottom Thirteen meters in depth in Tamil nadu shores and
Andaman waters.
SWAROOPA8:
The Shankha having Vrinta, singdha, sukshma Mukha, sundara, Nirmala and
guru in nature is considered to be the best.
CHARACTERS9:
It is a porcelaneous shell of an oblang or conical form. The oblong form is
bulged in the middle and tapering at each end the conical variety is peculiar. The
upper portion is like corkscrew, twisted and tapering at the end. The base is broad, the
interior is hallow. The surface is hard and dull white colour. The upper surface is
highly tuberculated, the under surface shining, very brittle and translucent.
SYNONYMS:
Table No. 2 Showing synonyms of Shankha 10,11,12,13,
Synonyms RT AP RRS RSS
Shankha + + + +
Shankaka + - - -
Kambu + + + +
Trirekha + - - -
Samudraja + + + -
Sunada + - - -
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Deerganda + - - -
Kamboja + - - -
Kshudra - + + -
Shankanaka - + + -
Pavana dhwani - - - +
Mahanada - - - +
Haripriya - - - +
VARIETIES14:
Two varieties of shankha are mentioned in Ayurveda prakash. One is
Dakshinavartha and another Vamavartha. Dakshinavartha is said to be more sacred,
uttama and is widely used for medicinal purposes. Vamavartha is madhyama can also
be used for medicinal purposes.
Shankha
Dakshinavartha Vamavartha
SHODHANA 15,16,17
The shankha is made into pieces and these are tied into pottali and boiled in
Jambira swarasa for 4 Yamas i.e., 12 Hours. After that pottali should be removed and
pieces should be washed with hot water.
Jayanthi swarasa swedana Dolayantra
For 3 hrs
Tanduliya drava 3 hrs Dolayantra
Swedana
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Kanji 3 hrs Dolayantra
Pachana
Nimbukamla ½ Yama Dolayantra
Pachana
Amla dravya Swedana Dolayantra
+ in
Kanji
MARANA OF SHANKHA18,19,20:
Pieces of shodhita Shankha are dried well, then these are placed in sharava
samputa, after that sandibhandhana should be done. After complete drying it is
subjected to gajaputa. After obtaining from puta the pieces are powdered. It is then
given the Bhavana of Kumari Swarasa and once again subjected to gajaputa. Such 2-3
putas yield good white bhasma of Shankha.
The pieces of shodhita shankha are put into the fire and subjected for samyag
laghu puta till they becomes bloomed.
One pala of Shankha, killed by being heated in a blind crucible is to be rubbed
by means of a rod with half a masha of Tankana and used in medicines.
PHARAMOCOLOGICAL PROPERTIES21
Rasa : Katu rasa (Kshara).
Guna : Lagu, Sheeta.
Veerya : Sheeta.
Karma : Grahi, Balya, Vilekhana, Agni deepana, Vishagna, Varnya, hridya.
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ROGAGHNATA
Table No.3 Showing Rogaghnata of Shankha 22,23,24,25,26,27
Rogaghnata R.T A.P R.S.S B.R.R.S R.N Y.R Amlapitta + - + - + - Grahani + + - + + + Parinamashoola + - - - - - Tarunyapidika + + - + - + Netrapushpahara - + - - + + Gulma - - + - - - Swasa - - - - - - Meha - - + - - - Udara shoola - - + - - -
MODERN VIEW
CALCIUM CARBONATE:
Calcium carbonate occurs in large quantities in nature as chalk, marble and
lime stone. However enough CaCo3 is observed to cause systemic and renal effects
but it has mainly considered to be the non systemic antacid28
ABSORPTION AND EXCRETION29
Caco3 Ca+2 Co3-2
H2O+
H2CO3 H2O+CO2
The calcium cat ions formed in reaction and present as the water soluble Calcium
chloride salt can be either absorbed or precipitated as the insoluble calcium phosphate
salt in the intestine or as in soluble Calcium soaps from the Hydrolyzed glycerides
resulting from digested food. Calcium excretion varies directly with the creatinine
clearance.
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PREPARATION30:
It is obtained in the laboratory by the action of soluble carbonate on a Calcium
salt or by passing CO2 through time water.
CaCl2 + Na2CO3 CaCO3 + 2Nacl
Ca (OH)2 + CO2 CaCO3 + H2O
UNTOWARD EFFECTS31:
Constipation, and chalky taste of Calcium carbonate are clinical
disadvantages, Nausea is an occasional complaint, mere seriously infrequent instances
of hypercalcimea with alkolosis, caleinosis and azotemia occur during chronic
calcium carbonate usage.
CONTRAINDICATIONS:
Patients with renal disease, history of calculi, gastro intistenal haemorrhage,
hypertension or dehydration and electrolyte imbalance due to excessive vomiting.
PROPERTIES32:
♦ It is soluble in water containing Carbon dioxide forming calcium bicarbonate.
CaCo3 + H2O + Co2 Ca (HCO3)2
♦ It is fine, white, odorless, tasteless, microcrystalline powder which is stable in
air.
♦ It is insoluble in alcohol, water and dissolves with effervescence in diluted
acetic, diluted hydrochloric and diluted nitric acids.
USES:
It is used as Diuretic, emmenogogue, Astringent, Antacid, local
sedative and antiseptic.
For the manufactures of lime.
As a flux in the smelting of ores.
In the preparation of tooth pastes and face powder.
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PANCHA LAVANA33:
Charaka has included Saindhava lavana, Sauvarchala lavana, Vida lavana,
Samudra lavana and Oudbidha Lavana under Pancha lavana.
Shushruta34 and Vagbhata35 included these in lavana varga.
SAINDHAVA LAVANA:
Charaka36 has included Saindhava lavana in Pancha lavana, Shushruta37 and
Vagbhata 38 included this under lavana varga.
Rasarnava39, Rasatarangini40, Yogaratnakara41 have included under pancha
lavana. In Rasendrasara sangraha42, Rasendra chudamani43, it is included in lavana
varga, In Brahat rasaraja sundara44 it is included in shad lavana.
VERNACULAR NAME45
Sanskrit: Saindhava Telagu: Saindhalavanam
English: Rock salt Tamil: Indu-uppu
Hindi: Sendhalon Marathi: Sendhur lavana.
Gujarathi: Sindhaluna
SYNONYMS:
Table No.4 Showing synonyms of Saindhava lavana46,47,48,49,50,51
Synonyms RT RM RN KN DN MPN
Saindhava + + + + + +
Sindhu lavana + - - + + -
Sindhutha + - - + + -
Sindhudeshaja + - - - - -
Sindhu Bhava + - - - - -
Sindhumanthaja + - - - - -
Sheeta shiva + + + + - -
Nadeya + + - + + -
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Shilatmaka + - - + - -
Shiva + - + + + -
Vashira + - - - - -
Manimantha - + + + - +
Sindhuja - + + - + +
Shivatmaja - - + - - -
Pathya - - + - - -
Vimalavara - - - + - -
Lavanavara - - - + - -
Doutheya - - - + - -
Patuthama - - - + - +
SOURCE52,53:
Found in nature in extensive beds mostly associated with clay and calcium
sulphate. To obtain it, holes are dug into these rocks, which soon become filled up
with salt water, the water is evaporated and the salt is left ready for use.
Saindhava is mineral obtained in mines from poorva bhaga of Sindhu
River in Punjab.
CHARACTERS54:
It is found in small white crystalline grains or transparent cubes. It is brownish
white externally and white internally. It has a pure saline taste and burns with a
yellow flame.
PROPERTIES55:
It is a colourless crystalline substance. Solubility does not vary appreciably
with rise or fall of temperature. At low temperature a dihydrate, Nacl-2H2O exists on
heating the crystals break up with a crackling noise. Ordinary salt is slightly
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hygroscopic due to traces of magnesium and calcium chloride present. It gives the
common reactions of a chloride and soluble sodium ions.
PHARMACOLOGICAL PROPERTIES56:
Rasa : Madhura
Guna : Snigdha, Laghu.
Virya : Sheeta.
Doshagnata : Tridoshashamaka.
Table No.5 Showing the karma of Saindhava lavana 57,58,59,60,61,62
Karma RT RM MPN DN KN RN
Hridya + + + + - -
Vrshya + + + + + +
Netrya + + + + + +
Pachaka + - + - + -
Deepaka + + + + + +
Avidahi - + - + - -
Sukhada - + - - - -
Table No. 6 Showing the Rogaghnata of Saindhava 63,64,65,66
Rogaghnata RT RM RN DN Netraroga + + - + Vrana + + + + Vibhanda + + + + Aruchi - + - + MODERN VIEW67:
The body contains 250gm of sodium chloride which is an essential constituent
of the body as well as the chief mineral constituent of the blood serum. It helps to
maintain the water and salt balance of the tissues, which is regulated by the post erior
pituitary antidiuretic and adreno cortical harmones any change in the osmotic tension
causes the movement of fluids and diffusion of salts in the cellular tissue. Sodium
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metabolism is intimately related to adrenal cortex, and its harmones, maintains the
concentration of sodium, potassium and chloride in the blood. Its deficiency causes
retention of potassium and diminution of sodium. The balance in the blood is kept
uniform, and some stored in the tissue as reserves, but the surplus water and salt
passes out through kidneys producing diuresis. It is therefore essential that the
necessary supply of this should be introduced either with the food itself, or as an
addition to the food.
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SAUVARCHALA LAVANA:
Charaka68 has included SAUVARCHALA LAVANA in Pancha lavana,
Shushruta69 and Vagbhata70 included this under lavana varga.
Rasarnava71, Rasatarangini72, Yogaratnakara73, have included under lavana
panchaka.
In Rasendra sara sangraha74, Rasendra chudamani75, it is included in lavana varga, In
Brhat rasa raja sundara76 it is included in shad lavana.
VERNACULAR NAME77:
Sanskrit : Sauvarcala.
Hindi : Samchara lavana, Kala namak
Bangali : Samchala lavana.
Marathi : Pade lona.
Gujarati : Samchala.
DESCRIPTION:
Generally it is prepared artificially by mixing sarjika ksara and saindhava
lavana in equal parts and preparing their solution in sufficient quantity of water
followed by filtering and heating on fire. This is known as sauvarchala lavana. It is
also available in nature form in the mountains of kangada. Kala lavana is also reffered
to in charaka samhita and it is said to be free any smell and possesses properties like
Sauvarchala. probably it is a naturally obtained salt.
SYNONYMS:
Table No.7 Showing synonyms of Sauvarchala lavana78,79,80,81,82 according to
different authors.
Synonyms RT MPN DN KN RN
Sauvarchala + + + - +
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Ruchaka + - + + +
Ruchayaka + + - - -
Hridgandhaka + + + + +
Aksha + - + + +
Krishna lavana + - + - +
Kalalavana + - + - -
Sugandhakya - + - + -
Tilaka - - + - +
Jarana - - - + -
Koudravika - - - - +
PHARMACOLOGICAL PROPERTIES83:
Rasa : Katu.
Guna : Laghu, Snidha, Teekshna, Sukshma.
Veerya : Ushna.
Vipaka : Katu.
Table No. 8 Showing the karma of Sauvarchala84,85,86,87 lavana according to
different authors.
Karma RT KN DN BPN
Hridya + + + -
Deepana + + - +
Pachana + - - +
Rochana + + + +
Bhedana + - - +
Vatanulomaka urdwa + + - +
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Table No. 9 Showing the Rogaghnata88,89,90,91,92 Sauvarchala lavana according to
different authors.
Rogaghnata RT RM RN MPN DN
Vibhanda + + + + +
Anaha + - - + -
Udara shoola + + + + +
Udara krimi + - + - -
Aruchi + - + - -
Gulma + + + + +
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VIDA LAVANA:
Charaka93 has mentioned Vida lavana in Pancha lavana. Sushruta94 and
Vagbhata95 have mentioned in lavana varga.
In Rasarnava96, Rasatarangini97, and Yogaratnakar98 it is mentioned in Pancha
lavana. In Rasendra sara sangraha99 and Rasendra chadamani100, it is mentioned in
lavana varga. Brihat Rasa raja sundara101 mentioned it in shad lavana.
VERNACULAR NAME102
Sanskrit : Vid lavana Marati : Vid lon
Hindi : Viria lavana Gujarathi : Vid loon
Bengali : Vit noon
SYNONYMS
Table No. 10 Showing synonyms of Vida lavana103,104,105 according to different
authors.
Synonyms RT RN DN
Vida + + +
Krutrimaka + + +
Supakya + + +
Dravida + + +
Asura + + +
Vit + - -
Doortha + + +
Krutaka - + +
Kanda - + +
Kshara - + -
Vidgandha - - -
Gatika - - -
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Source106
Vit lavana is an artificially prepared salt in dark-red shining granules, in upper
India chiefly at Bhewani in Hissar Dist.
PHARMACOLOGICAL PROPERTIES107
Rasa : Katu (Kshariya)
Guna : Tikshna, ushna, sookshma, laghu.
Veerya : Ushna
Doshagnata : Vataghna
Table No.11 Showing karma of Vida lavana108,109,110,111
Karma RT DN KN RN
Agnideepaka + + + +
Hridya + - - -
Kaphavatanulomana + - + -
Rochana - + + +
Vatanulomana - + - -
Table No. 12 Showing the Rogaghnata of Vida lavana112,113,114,115
Rogagnata RT MPN DN KN
Ajeerna + - - -
Anaha + + - +
Vistabdajeerna + + - +
Udarashoola + - - -
Malabandha + - - +
Hrdroga + + + +
Shoola - + + +
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MODERN VIEW116
It has a mild, saline and some what nauseous taste. “The salt has a reddish-
brown colour and consists mainly of sodium chloride with traces of sodium sulphate,
alumina, magnesia, ferricoxide and sulphide of iron “most of the samples examined
were found to evolve minute quantities of sulphurated hydrogen when treated with an
acid: even when placed in the mouth the taste of this gas was distinctly felt. It is very
probable that when the saline mass is fused with the organic matter (T. Chebula) a
portion of the sodium sulphate is reduced to sulphide, which by double decomposition
converts the traces of iron salt present into the sulphide. The sulphide was detected
both in the insoluble residue as (FeS) as well as in the aqueous extract”.
It is manufactured by the following methods
1st Method
56 lbs of sambar salt are mixed with 20 ounces of dried emblic myrobalans: ¼
of these materials is put in a fire-place made of clay. The fire-place has a hole at the
bottom for introducing the fire-wood. After the fire has been lighted about an hour,
and the material in the pot appear to be heated, the rest of the materials are added by
degrees. The whole is then exposed to a strong red heat for about 6 hrs. the fire is then
allowed to die away, and the pot to cool which upon being broken is found to contain
about 48 1bs of Vit lavan.
2nd Method
“Heat together in a large earthen pot 82 lbs of common salt, 1 lb of the fruit of
Terminalia chebula and 1 lb of phyllanthus emblica, and 1 lb of impure carbonate of
soda, until by fusion of the salt the ingredients are well mixed, when the pot is
removed from the fire and its contents allowed to cool and form a hard cellular mass”.
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SAMUDRA LAVANA
Charaka117 has mentioned Samudra lavana in Pancha lavana. Sushruta118 and
Vagbhata119 have mentioned it in lavana varga.
In Rasarnava120, Rasatarangini121, and Yogaratnakara122, have included in
Pancha lavana. In Rasendra sara sangraha123 and Rasendra chudamani124, it is
mentioned in Lavana varga. In Brihat rasa raja sundara125 it is mentioned in shad
lavana.
VERNACULAR NAME126
Sanskrit : Samudra lavana. Marathi : Mitha.
Hindi : Samudri namak. Gujarati : Mithu
Bangali : Karakaca. Telgu : Samudrapu uppu.
SYNONYMS
Table No.13 Showing synonyms of Samudra lavana127,128,129,130
Synonyms RT KN RN DN
Samudra jala sambhava + - - -
Samudraja + - + +
Sagaraja + - - +
Samudraka + + + -
Sagaraka - + - -
Katuka - + - -
Lavanadbija - + + +
Aksheeva - + - -
Trikuta - + - -
Varisambhava - + - -
Shiva - - + -
Sagarotha - - + -
Shishira - - + +
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PHARMACOLOGICAL PROPERTIES131
Rasa : Alpa Madhura.
Guna : Snigdha, Laghu.
Veerya : Alpa usna.
Vipaka : Madhura.
Table No. 14 Showing the karma of Samudra lavana132,133,134,135
Karma RT RM RN KN
Hridya + - + -
Ruchya + + + -
Deepaka + + + +
Bhedaka + + - +
Table No. 15 Showing the Rogaghnata of Samudra lavana136,137
Rogaghnata RM DN
Shoolaghna + +
MODERN VIEW138
Samudra literally means produced from the sea, i.e, derived from the
evaporation of sea-water. The term is applied to sun-dried sea-salt, which is called
karkach. Orthodox people consider common salt as impure owing to its having
undergone the process of boiling, and who take only rock salt, substitute karkach for
rock salt, if the latter is not available sun-dried sea-salt is described as some what
bitter and laxative. In other respects its properties resemble those of rock salt.
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AUDBHIDA LAVANAM
Charaka139 has mentioned Audbhida lavana in Pancha lavana. Sushruta140 and
vagbhata141 have included this in lavana varga.
Yogaratnakara142 mentioned this in lavana panchaka.
VERNACULAR NAME143
Hindi : Rehagava noan
Bengali : Fula lavan.
Sanskrit : Oudbhida, Panshu lavana.
SYNONYMS
Table No. 16 Showing synonym of Audbhida lavana144,145,146,147
Synonym KN MPN DN RN Parthiva + - - - Chourya + - - - Bhumyutham + - - - Prithvibhava + + - - Oudbhida + + + + Bhumija - + - - Bhouma - + - - Parthiva - + - - Panshulavana - - + + Romaka - - + + Vasuka - - + + Vasu - - + + Ushara - - + + Pansava kshara - - + + Ourvam - - + + Sarvaguna - - + - Oushara - - - + Erina - - - + Sarvasaha - - - +
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DESCRIPTION148
In saline earth the soil is found mixed with alkaline or saltiesh substance
which is called “reha” in hindi. It is mixed in water and when decanted, filtered and
dried either in sunrays or on fire the material so obtained is known as Audbhida
lavana.
PHARMACOLOGICAL PROPERTIES149
Rasa : Tikta, Katu, Kshareya.
Guna : Laghu, Tikshna, Sukshma.
Veerya : Ushna.
Table No. 17 Showing karma of Audbhida lavana150,151,152,153
Karma DN KN MPN RM Utkledhe + + - + Vatanulomaka + + + - Rakta sravaka - + - -
MODERN VIEW154
Audbhid which enters in the composition of “pancha lavana” is produced of
itself from the earth as efflorescence on reh lands. “ The efflorescences thus produced
consist of 3 groups
1st : The neutral, which contain no carbonate of soda (these consist chiefly of sodium
chloride and sulphate, and frequently magnesium sulphate)
2nd : The alkaline chlorides and sulphates, but no time or magnesium salt
3rd : The nitrous efflorescence’s. Contains principally of sulphate of soda (sodium
sulphate) with a little chloride of sodium, (sodium chloride). In addition, there are
carbonate of soda, and some magnesium sulphate. It is alkaline, bitter pungent and
nauseating. It is said to be so abundant in some parts of the Punjab as to render the
soil quite barren some physicians or rather writers substitute this article for sambar
salt in the composition of pancha lavana.
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YAVAKSHARA:
It is mentioned in all Brahatrayees155,156,157. Rasarnava158 and Rasendra
chudamani159 mentioned it in ksharatraya. In Rasaratnasamuchchaya160,161 and
Yogaratnakar162 it is mentioned under Kshara Traya and Kshara Panchaka.
Yogaratnakar also mentioned it under Ksharadwaya and Ksharastaka. In Rasendrasara
sangraha163 it is mentioned under Ksharavarga. In Rasatarangini164 it is mentioned
under chapter Ksharatrik vignaneya.
VERNACULAR NAME165
Sanskrit : Yavakshara, Darulavana Tamil : Mara – uppu
English : Potash carbonate impure. Telgu : Mannu – uppu
Hindi : Javakhar; Malayalam : Karam
Gujarathi : Kharo Kannada : Marada – uppu
Marati : Jhadichamitha
DESCRIPTION166,167
Ripped barly (Hordeum vulgare Linn) plants should be cut, dried and then
burnt to ashes and the alkaline material, obtained from that ash by ksara vidhi, is
known as yavakshara. For burning, either spikes or whole plant may be taken. It is
found in all the 3 kingdoms of nature. In the vegetable kingdom it is found either as
carbonate of potash or as potash in combination with other organic acids. Plants
absorb it from the soil and when incinerated their ashes gives Yavakshara. Succulent
plants contain a larger proportion of it than the woody parts.
Its principal source in India is wood ashes because potash is an indispensable
element for the growth of most plants, but where it is associated with much silica and
phosphoric acid the ashes contain not little carbonate, and are not available for the
manufacture of potash. This for instance holds good for straw ash. The value of an ash
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for the manufacture of potash is chiefly dependent upon the quantity of potassic
carbonate it will yield upon the abundance of the wood or other vegetable product and
the cost of labour. The undermentioned woods yield on the average, for 1000 parts,
the following quantities of potash:
Pine 0.45; Beech 1.45; Oak 1.53; willow 2.85; wheat straw 3.90; Barley straw 5.80;
Vine – wood 5.50; stems of maize 6.50; sunflower stems 20.00; dried wheat plant
previous to blooming 47.00.
In the mineral kingdom it is obtained from rocks where it exists as sulphates,
nitrates, carbonates and silicates. It is also found in the felspar of granite. It is
obtained by fusing rock salt.
It is an ingredient of various mineral waters. Of the Animal kingdom it is an
essential constituent it is found in the milk, flesh and urine of persons who take citrate
or tartrate of potassium.
It is clear amorphous powder with a saline and partly acid taste. Chemically it
is carbonate of potash with some impurities.
SYNONYMS:
Table No.18 Showing synonyms of Yavakshara168,169,170,171
Synonyms RT DN RN KN Yavakshara + + + + Yavapathya + - - - Yavaja + + + + Yavashookaja + + - - Yavya + + - - Yavagraja + + + + Yavahwa + + + + Yavanalaja + - - + Yava shooka + - + + Yaavashooka + + - + Shookaja + + - + Yaavashookaja + - - - Yaavya + - - - Pakya + + + -
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Yava soochaka - - + - Yavapathya - - + - Shookapraka - - - + Pakyakshara - - - + Teekshna Rasa - - - +
PHARMACOLOGICAL PROPERTIES172
Rasa : Katu.
Guna : Ushna, Rooksha, Teekshna, sara.
Veerya : Ushna.
Doshagnata : Kapha Vata shamaka.
Table No. 19 Showing Karma of Yavakshara173,174,175,176
Karma RT DN KN MPN Deepaka + + + + Pachana + - - - Swedapravartaka + - - - Mutrala + - - -
Table No. 20 Showing Rogaghnata of Yavakshara177,178,179,180
Rogaghnata RT KN DN RN
Gulma + + - -
Pleeha Roga + + - -
Udara shoola + + + +
Anaha + + - -
Mutrakrchra + - + +
Amlapitta + - - -
Shwasa - + - -
Grahani - + - -
Arsha - + - -
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Pandu - + - -
Hrdayaroga - + - -
Ashmari - - + +
YAVAKSHARA MATRA181
3 Ratti to 10 Ratti according to Bala, Kala & Desha.
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TANKANA:
Tankana is mentioned in the Brahatrayees and is one among Ksharatraya and
ksharapanchaka. In Rasendrasarasangraha182, Anandakanda183, Ayurveda prakasha184,
Tankana is included under uparasa varga. After 8th century A.D it is being used as an
antidote of vatsanabha in Rasashastra and used in Paradajarana karma185
VERNACULAR NAME186
Sanskrit : Tankana, Rasashodhana. Telagu : Veligaramu.
Hindi : Suhaga Tamil : Venkaram.
English : Borax Marathi : Tankana khara.
Kannada : Biligara Gujarathi : Tankana khara.
SYNONYMS:
Table No. 21 Showing synonyms of Tankana187,188,189
Synonyms R.T A.P R.S.S
Tankana + - -
Tanka + - -
Tanga + - -
Tangana + - -
Dravaka + - -
Tankana kshara + + -
Tanka kshara + - -
Ranga kshara + -- -
Ranga + - -
Rangada + - -
Loha shodana + - -
Soubhagya + - -
Sita kshara + - -
Shweta kshara + - -
Tankaka + - -
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Kshara raja + - -
Dhatu dravaka - + -
Karamana - - +
Pachana - - +
Dravi - - +
Louha vishuddhi - - +
OCCURRENCE:
It occurs as natural deposit. Crude Borax is found in masses by evaporation of
water, on shores of dried lakes in India and Tibet. It is also obtained from the mud of
lakes surrounded by hills in Nepal and from searle’s lake in California190.
In Nepal, Iran, Puga etc, Tankana occurs as crystals and as crystalline cement
between sand grains around salt lakes, it occurs also as bedded deposits, inter layered
with sedimentary rock191.
VARIETIES:
Varieties of Tankana on the basis of appearance192
Tankana
Sphatikabha Gudaprabha Pandura
(Alam like) (Jaggery like) (Pale
coloured)
Varieties of Tankana on the basis of occurance193
Tankana
Khanija Kritrima
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Varieties of Tankana on the basis of Availability194
Tankana
Sonari Choukiya
Rasajalanidhi mentioned two types of Tankana195
Tankana
Pinda Shadama
(Pale white colour) (Pure white colour)
EVIL EFFECTS OF ASHUDDHA TANKANA196
The therapeutic use of Ashuddha Tankana causes vomiting and delusions.
GRAHYAGRAHYATA197:
The Tankana which is clear, transparent, crystalline with bluish tinge is the
best,
NIRMALIKARANA198:
It Tankana is mixed with dust, sand etc, impurities, then it is subjected to
Nirmali karana. Take 1 part of Tankana choorna, 24 parts of water (1:24), mix well
and filter it. After some time, decant supernatent water and subject it to teevragni till
water evaporates. Take down the patra when it is little bit wet in the bottom and dry it.
In this way Nirmali karana is done it is used in the place of Boric acid but after the
shodhana internal use can be done.
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NECESSITY OF SHODHANA199:
It is mixed with dust, sand etc, impurities
The impure Tankana causes complications like vomiting and delusions.
SHODHANA:
Actually, grahya variety of Tankana does not contain any impurity except for
the water content of it, which can cause heaviness in the body after its intake.
Therefore, practically Tankana is merely fried over the stove and evaporating the
water content which is termed as shodhana.
Table No. 22 Showing the Tankana shodana200,201,202,203,204,205,206,207
S.No Shodana process R.T A.P R.M R.J.N R.S.S Y.R B.R.R.S M.M 1 Fried in a pan till it
bloosemes + + + - - + - -
2 Mixed with water, next day decanted, filtered and heated on fire.
- - + + - - - -
3 Mixed with 24 parts of water filtered through cloth and boiled on intense fire when it becomes paste like removed from fire & dried.
+ - - - - - - -
4 Purifies by being placed for a night in Kanjika & dried in sun.
- - - - + - - +
5 i) purified by being steped for overnight in Jambhiraswarasa. ii) By keeping it inside gomaya.
- - - - - - + -
PHARMACOLOGICAL PROPERTIES208
Rasa : Katu
Guna : Rooksha, Teekshna, Usna, Sara.
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Veerya : Ushna.
Vipaka : Amla.
Doshagnata : Vatakaphashamaka.
Table No. 23 Showing the Karma of Shoditha Tankana209,210,211,212,213,214,215
S.No Karma R.T A.P R.M R.J.N R.S.S B.R.R.S Y.R
1 Hridya + + + - + - +
2 Vishagna + + + + + + +
3 Deepaka + + + + + - +
4 Balya + - + - + - -
5 Raja pravarthaka + - + - + - -
6 Moodagarbha
pravarthaka
+ - + - + - -
7 Shoolaghna - - - - - + -
8 Vatapittakara - - - + - - -
9 Dravani - - - - - + -
10 Bhedi - - - - - + -
Table No. 24 Showing Rogahnata of Shoditha Tankana216
S.No Karma R.T A.P R.M R.J.N R.N B.R.R.S Y.R
1 Kasa + - + + + - -
2 Shwasa + - + + + - -
3 Adhmana + - + - - - -
4 Vrana + - + - - - -
5 Gulma - - - - - + -
6 Shoola - - - - - + -
7 Jwara - - - - - + -
8 Visha - + - + - + +
9 Rajorodha - - - + - - -
10 Kshaya - - - - + - -
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MODERN VIEW:
BORAX:
Tankana is identified as Borax and it is composed of Boric Acid and soda217. It
has reputation as a germicide. It is primarily bacteriostatic, not only used by the
medical profession in the form of ointments and irrigating solutions, but also the
compound become a common item in house hold cabinets and nurseries218.
PHYSICAL PROPERTIES219
Chemical composition – Na2B4O71OH2H2O
Crystal structure - Mono clinic prisms, often duel on the surface or crystalline
tough masses or in the form of translucent irregular masses, on exposer to air it
becomes opaque.
Colour - White sometimes with blue or gray tinge.
Streak - White
Solubility - Sparingly soluble in cold water more soluble in hot water.
Hardness - 2-2.5
SP. Gravity - 1.71
It’s aqueous solutions show an alkaline reaction, when heated it gradually
looses its water of crystallization, swells up and finally become a fused glassy mass.
PREPARATION OF BORAX220
Most of Borax is prepared from the natural Borax of lake Borax or from
minerals like Colemanite (Ca2B6O115H2O), Boracite (2Mg3B8O15MgCl2 ) etc.
In the preparation of Borax, minerals such as colemite are ground to a fine
powder and boiled with sodium carbonate solution for 3 hours, 15 parts of minerals +
10 parts of Na2CO3+ 60 parts of water,
2 (2Cao, 3B2 O3) + 3Na2CO3 = 3 Ca Co3 + Cao + 3Na2 B4O7.
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The solution is filtered and allowed to crystalline for 3 daya. Thus the Borax is
drained, brokenup and packed.
TOXIC EFFECTS221
Acute poisoning of Borax begins with nausea, vomiting and diarrhoea,
regardless of the route of administration. The body temperature falls, and an
erythematous rash similar to that of scarlet fever develops. This is followed by
desquamation, not only in the areas of the rash but also of mucous membranes.
ABSORPTION, DISTRIBUTION AND EXCREION
It is readily absorbed from the gastrointestinal tract, serous cavities and
inflamed skin. It does not penetrate the intact skin, Excretion is primarily by the
kidney: approximately 50% of a given dose is excreted within 24 hours Relatively
large amounts are localized in the brain liver and kidney.
ACTION222
Diuretic, Emmengogue, Astringent, Antacid, Local sedative and Antiseptic.
USES223
♦ It is used as germicide and primarly as a bacterio static.
♦ It is used in few commericial dermatological preparations, and also used as
ophthalmic ointment.
♦ Fiber glass for insulation and textiles.
♦ Flame retardant for fabric and wood.
♦ It is used as a flux in bronzing and in silvering.
♦ It is also used in making enamel and in leather tanning.
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JATHIPHALA:
Jathi phala is mentioned in the Brahatrayees for therapeutics purpose.
Family224 : Myristicaceae
Botanical name : Myristica fragrans Henlt.
VERNACULAR NAMES:
Hindi : Jaiphal Bengali : Jaiphal
English : Nut-meg Malayalam : Jaji kai
Telugu : Jaji kaya Kannada : Jaji kai
Tamil : Jatikkai Gujrati : Jaiphal
Different Varieties:
Though another variety M.Malabarica is being used as Jatiphala in south
India, it does not have classical aroma of nut-meg. It is only used as the adulterant for
Jatiphala. Recently another Variety M. dactyloides is reported to be used as Jayaphal.
BOTANICAL DESCRIPTION:
Evergreen aromatic tree, 9-12 mt high
Bark : Greyish – black.
Leaves : Coriaceous, elliptic, deep green above and grayish beneath.
Redish-grey when ripe.
Flowers : Creamy – yellow, frangrant.
Fruits : Globose or broadly pyriform 6-9 cm long, pear shaped,
glabrous,
Often drooping , yellow; pericap fleshy, 1.25 cm thick,
splitting into two halves when mature.
Seeds : Arillate, albuminous, broadly ovoid, with a shell- like purplish
–brown testa; aril fleshy, laciniate, red.
Distribution : Native of Moluccas. Grown in kerala, Karnataka, Nilgiris and
W. Bengal.
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Major Chemical Constituents:
β− Pinene, α −terpinene, safrole, mithyleugenol, myristicin, elemicin,
trimyrsistin, di hydro- disoeugenol, myristic acid, epicatechin, cyanadin, nectandrin
B, Verrucosin, lignans & neolignans etc.
PROPERTIES:
Rasa : Tikta, katu. Virya : Usna.
Guna : Laghu, Tiksna. Vipaka : Katu.
SYNONYM:
Table No. 25 Showing synonyms of Jathiphala 225,226,227,228
S.l.no Synonyms MPN KN DN RN 1 Jathiphala + + + + 2 Jathisruta + + - - 3 Shaluka + + + + 4 Malatisuta + + - - 5 Jathi sasya - + + + 6 Madashounda - + + - 7 Puta - + + + 8 Soumanasaphala - + + + 9 Malatiphala - - + + 10 Jathishringa - - + + 11 Majjasara - - - + 12 Jathi sara - - - +
Table No. 26 Showing Actions of Jathi phala
S.l.no Actions MPN KN DN RN 1 Hridya + + - - 2 Deepana + + + + 3 Pachana + - - - 4 Rochaka - + - - 5 Vrushya - - + +
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INDICATIONS:
Table No. 27 Showing Indications of Jathiphala
S.l.no Indications MPN KN DN RN
1 Chardi + + - -
2 Krimi + + - -
3 Peenasa + + - -
4 Kasa + + - -
5 Shwasa - + - -
6 Shosha - + - -
7 Hridroga - + - -
8 Kanth Roga - - + +
9 Atisara - - + +
10 Prameha - - + +
Jathiphala229,230, has mild anti bacterial activity by its extract and essential oil and also
has a depressant effect on isolated frog rectus and direct relaxant effect on rat ileum. It
has stomachic and aphrodisiac action
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SHATAPUSHPA231:
Charaka described Shatapuspa in the Asthapanopaga as well as in the
Anuvasanopaga groups other Samhitas and Nighantus have mentioned it at various
places for therapeutic usage.
Family: Umbelliferae
Botanical name: Anethum Sowa Kurz (Peucedanum graveolens Benth)
VERNACULAR NAMES:
Hindi : Soya. Bangali : Saluka.
English : Dill or Dill-seeds. Marathi : Sepu.
Telugu : Sadapa Vittulu. Gujarathi : Suva.
Tamil : Satakuppi.
Botanical Description: A glabrous perennial herb, 30-90cm high.
Leaves: Bipinnate or tripinnate, linear.
Flowers: White coloured and petals yellow coloured, style smaller in size.
Fruit: 4×2 mm. Dorsal intermediate ridges distinct, slender, vittae large, solitary in
each furrow, 2 on the commissure.
DISTRIBUTION:
Often cultivated throughout the tropical and sub tropical India.
MAJOR CHEMICAL COMPOSITION:
Fruit or seed oil – carvone, dihydrocarvone, limonene, apiol, dill-apial,
α−berga-motene transdihydrocarvone, β−caryophyllene, cugenol, cis-ocimene;
diffuran, β−Sitosterol.
PROPERTIES:
Rasa : Katu, Tikta. Virya : Usna.
Guna : Laghu Tiksna. Vipaka : Katu.
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SYNONYMS:
Table No. 28 Showing Synonyms of Shatapushpa232,233,234
Sl.No. Synonyms BPN DN MPN 1 Shatapushpa + - - 2 Shatawha + + + 3 Madhura + - - 4 Karavi + + + 5 Atilambhi + - - 6 Sitchatra + - - 7 Samhitchatrika + - - 8 Mishi + + + 9 Peethika - + - 10 Madhavi - + - 11 Shifa - + - 12 Adhichatra - + - 13 Avakpushpi - + + 14 Twachitra - - +
ACTIONS:
Table No. 29 Showing Actions of Shatapushpa
Sl.No. Actions BPN MPN
1 Agnideepaka + +
2 Vata kaphashamaka + +
INDICATIONS:
Table No. 30 Showing Indications of Shatapushpa
Sl.No. Indications BPN DN MPN
1 Jwara + + +
2 Vrana + - -
3 Shoola + +
4 Netraroga + + +
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YAMANIKA235:
Botanical Name: Carum copticum Benth and Hook
(Trachys – permumammi (L) Sprague)
Family : Umbelliferae
VERNACULAR NAMES:
Hindi : Ajvayan Gujarati : Ajamo
Telgu : Vamu Punjabi : Javaina
English : Ajowan Kannada : Oma
Bengali : Jovana Malayalam : Omam
Marathi : Ova
Botanical Discription:
Annual, erect herb, 0.3-0.9m high,
Leaves: Distant, bipinnate or tripinnate, ultimate segments 1.3-2.5cm, linear. Bracts
many, linear, bracteoles 3-5, smaller, linear.
Flowers: In umbesles, pure white coloured.
Fruit: 2mm ovoid, muricate, subhispid, carpels dorsally compressed, ridges distinct;
Vittae solitary, small.
Distribution: Cultivated extensively in India.
Major chemical constituents
Seeds: A phenolic glycoside, 3- galactosyloxy –5 hydroxytoluene.
Essential oil: Thymol, P-cymene.
Properties:
Rasa : Katu Guna : Laghu, Ruksha, Tikshna
Virya : Usna Karma : Kaphavatahara, sukrahara, Dipanapacana.
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SYNONYMS:
Table No. 31 Showing synonyms of Yamanika236,237,238
Sl.No. Synonyms BPN MPN DN
1 Yavanika + + -
2 Ugragandha + + +
3 Brahmadarba + - -
4 Ajamodika + - -
5 Deepyaka + + +
6 Deepya + + +
7 Yavasahwhya + + +
8 Deepaneeya - + +
9 Yavani - + -
10 Bookadambaka - + -
INDICATIONS:
Table No. 32 Showing Indications of Yamanika.
Sl.No. Indications BPN MPN DN
1 Udararoga + + +
2 Anaha + + -
3 Gulma + + +
4 Pliha + - -
5 Krimi + + -
6 Shoola - + +
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HINGU239
Charaka quoted it as the best among chedaniya as well as Dipaniya drugs.
Botanical Name: Ferula northax Bioss.
Family : Umbelliferae.
VERNACULAR NAME
Hindi : Hing Marathi : Hing.
English : Asafoetida. Kannada : Hing.
Telgu : Inguba. Gujarathi : Hing.
Bengali : Hing. Tamil : Perungayam.
Malayalam : Rungayam.
Classical categorization:
Charaka: Dipaniya, salasara, sanjnasthapana, katu skandha.
Sushruta : Pippalyadi, Ushakadi.
Vagbhata: Pippalyadi.
BOTANICAL DESCRIPTION:
Stem : 1.5 – 2.4m.
Leaves : Pubescent when young, lower leaves 30-60cm, ovate secondary and tertiary
pinnae decurrent, entire or vary irregulary crenate-serrate.
Flowers: In terminal umbel; ovary glabrous.
Fruit: 8 × 5 mm, carpel.
Major chemical constituents:
Gum – a pinene, phellandrene, butyl propenyl disulfide, a trisulfide, asaresinotannol,
farnesi ferol. Gummosin, kamolonol, mogoltadone polyanthinin, polyanthin,
undecylsulfonyl acetic acid, umbelliferone, root-foetidin, luteolin whole plant-
assafoetidin, ferocolicin.
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Properties:
Rasa : Katu. Virya : Usna.
Guna : Laghu, snigdha, Tikshna. Vipaka : Katu.
Karma : Kapha-Vata hara, Hridya, Artavajanana sulahara, caksusya, Bhedaniya,
Anulomaniya, Balya.
SYNONYMS:
Table No. 33 Showing synonyms of Hingu240,241
Sl.No. Synonyms DN MPN 1 Hingu + + 2 Ramata + + 3 Atyugra + + 4 Jantughna + + 5 Bootanashana + + 6 Agoodagandha + + 7 Balmika + + 8 Jarana + + 9 Soopadoopana + -
INDICATIONS
Table No. 34 Showing Indications of Hingu242
Sl.No. Indications DN MPN C.S.S 1 Shoolaghna + + + 2 Gulma + + - 3 Udara Roga + + - 4 Anaha + + - 5 Krimi + + - 6 Vibandha + - + 7 Hridroga + - -
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SHUNTI 243
It is mentioned in all the Brahatrayees for therapeutic usage.
Botinical Name: Zingiber officinale.
Family : Scitaminae.
VERNACULAR NAMES:
Hindi : Sonth. Telugu : Sunthi.
English : Ginger. Tamil : Chukku.
Classical Categorization:
Caraka : Trptighna, Arsoghna, Dipaniya, Sulaparasamana, Trsnanigrahana.
Sushruta : Pippalyadi, Trikatu.
Vagbhata : Pippalyadi.
Botanical Description : An erect perennial herb with aromatic rhizome.
Stem : Erect, leafy, 15-150cm tall.
Leaves : Subsessile, Linear, acuminate, glabrous, 10-30 cm long.
Flowers : Shoot upto 12cm long,
Distribution : Cultivated almost throughout India.
Major Chemical constituents:
α-Curcumene, β−D-curcumene, β-Bourbornene, d-borneal, citral, d-camphene,
citronellol, geraniol, gingerols, paradol, gingerenone A, ginger glycolipid A,B & C,
gingerdiol; ginger, one B&C.
PROPERTIES244
Rasa : Katu. Guna : Snigdha.
Virya : Usna. Vipaka : Madhura.
Karma : Vata kaphahara, Deepana, Hridya, Rochana, Vrishya.
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SYNONYMS
Table No. 35 Showing Synonyms of Shunti245,246.247
Sl.No. Synonyms DN MPN KN
1 Mahoushadha + + +
2 Vishwa + + -
3 Nagara + + +
4 Vishwabhesaja + + +
5 Vishwoushadha + + +
6 Sringber + + -
7 Katubhadra + + +
8 Katuthkata - + +
9 Rahuchatra - - +
INDICATIONS
Table No. 36 Showing Indications of Shunti
Sl.No. Indications DN MPN KN
1 Shopha + + +
2 Aruchi + - -
3 Udararoga + + +
4 Shwasa + + +
5 Pandu + - -
6 Sleepada + + +
7 Chardi - + +
8 Shoola - + +
9 Kasa - + +
10 Hridroga - + +
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PIPPALI248
It is mentioned in all the Brahatrayees for medicinal purpose.
Botanical Name : Piper longum linn.
Family : Piperaceae.
VERNACULAR NAMES
Hindi : Pipala. Marathi : Pipali.
English : Long pepper. Bengali : Pipal.
Telugu : Pippallu. Malayalam : Tippali.
Tamil : Tippili. Punjabi : Maghaun.
Classical categorization
Caraka : Dipaniya, kanthya, Asthapanopaga, sirovirecanopaga, sitaprasamana,
sulaprasamana, kasahara, Hikkanigrahana, Truptighna, Vamana.
Sushruta : Pippalyadi, Urdhvabhagahara, Tryusana, Amalakyadi, Sirovirecana.
Vagbhata : Pippalyadi.
Botanical Description
An aromatic slender climber.
Stems : Creeping, jointed, attached to other plants while climbing.
Leaves : 5-9cm × 3-5cm. subacute, entire glabrous, cordate at the base.
Flowers : In pendulate spikes, straight, male larger and slender.
Fruits : Yellowish orange, aboid, sunk in fleshy spike.
Major chemical constituents
Essential oil, piperine, piplartine, piperlongumine, piperlonguminine, pipernonaline,
piperundicoildine, etc.
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PROPERTIES249
Rasa : Katu. Doshaghanta : Kaphavata shamaka.
Virya : Usna. Karma : Vrishya.
SYNONYMS
Table No.37 Showing Synonyms of Pippali250,251,252
Sl.No. Synonyms DN MPN KN
1 Magadhi + + +
2 Krishna + + +
3 Chapala + + +
4 Teekshna Tandula + + +
5 Upakulya + + +
6 Kana + + +
7 Shyama + - -
8 Kola + - -
9 Shoundi + + +
10 Oshana + - -
11 Vishwa - + -
INDICATIONS
Table No. 38 Showing Indications of Pippali
Sl.No. Indications DN MPN KN 1 Trishna + - - 2 Jwara + + + 3 Udara roga + + + 4 Krimi + - - 5 Kusta - + - 6 Prameha - + - 7 Gulma - + - 8 Arsa - + + 9 Shoola - + + 10 Amavata - + _
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MARICHA253
It is mentioned in all the Brahatrayees for medicinal purpose.
Botionical Name : Piper nigrum.
Family : Piperaceae.
VERNACULAR NAMES
Hindi :Kali mirchih Tamil : Milagu
Tamil
English : Black pepper Marathi : Mirin
Bengali : Golmarich Gujarathi : Kalamari
Malayalam : Nalla Muluku Kannada : Karemenesu
Classical Cetegorization :
Charaka : Dipaniya, Sula prasamana, Krimighna, Sirovirecanopaga.
Sushruta : Pippalyadi, Tryusana.
Vagbhata : Pippalyadi.
Botonical Description : Branching & climbing perennial shrub branches stout,
trailing and rooting at the nodes.
Leaves: Entire 12.5 – 17.5cm × 5.0 – 12.5 cm glaucous beneath, base acute cordate.
Flowers: Minute, borne in spikes, usually, Dioecious but the female often bears
anthers and the male a pistllode.
Fruits: Globose or avoid, bright red when ripe.
Seeds: Globose.
Major chemical constituents
Piperene, piperethine, piperoein A&B, feruperine, dihydroferuperine,
citronellol, cryptone, di hydrocarbeol, α&β pinene, pipernol, camphene, β-
caryophyllene, β-alanine, pipecolic acid, carotene, ascorbic acid pipercide etc.
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PROPERTIES
Rasa : Katu. Virya : Usna.
Guna : Laghu, Tikshna. Vipaka : Katu.
Karma254: Vrysha, Rochaka, Deepana, Chedana, Kapha Vatashara.
SYNONYMS
Table No. 39 Showing Synonyms of Maricha255,256.
Sl.No. Synonyms RN KN 1 Maricha + + 2 Palitha + - 3 Shyama + + 4 Kola + - 5 Vallija + + 6 Oshana + + 7 Yavanesta + + 8 Vrutphala + - 9 Shakanga + - 10 Dharmapathana + - 11 Katuka + - 12 Shirovruth + + 13 Veera + - 14 Kaphavirodhi + - 15 Rooksha + - 16 Sarvahita + - 17 Krishna + - 18 Suvantha - + 19 Charma Bandhana - +
INDICATIONS
Table No. 40 Showing Indications of Maricha
Sl.No. Indications RN KN
1 Krimi + +
2 Hridroga + -
3 Shwasa - +
4 Shoola - +
5 Vamana - +
6 Shosha - +
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KAANJI257
Liqour prepared with the manda of half boiled kulmash dhanya is kanji. It is
purgative, teekshna, ushna, rochana, & pachana, laghu. When applied externally it
cures daha & fever. When taken internally it cures vata & kapha doshas258.
KUMARI
Family: Lilliaceae.
Latin : Aloe vera.
SYNONYMS
Picha sambruta
Bala
Kshara boodesh
Vishala
CHEMICAL CONSTITUENTS259
Crystals of Aloin glycosides present in Aloe Vera are the active principles
other than this it contains volatile oil & resin.
PHARMACOLOGICAL PROPERTIES260
Rasa : Katu.
Guna : Guru, Snigdha, Picchila.
Veerya : Sheeta.
Doshagnata : Kaphapittahara.
Uses : Gulma, Pliha, Kaphajajwara, Kusta, Swasa, Aloe is used as a purgative
effects is mainly on colon.
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USHNA JALA261
Ushna Jala is Agni deepaka, pachaka, kantya & basti shodana in actions, it is
laghu & ushna in guna and cures Hikka, Admana, Navajwara, Kasa, Peenasa, Shwasa
and Vata Kaphadisorders.
Disease review
DISEASE REVIEW
GASTRIC ULCER262
Ulcer are defined as a breach in the mucosa of the alimentary tract that extends
through the muscularis muscosa into the submucosa or deeper. This is to be contrasted
to erosions, in which there is loss of the superficial epithelium of the mucosa.
Erosions may heal within days, whereas healing of ulcers takes longer time. Although
ulcers may occur anywhere in the alimentary tract, none are as prevalent as the peptic
ulcers that occur in the duodenum and stomach.
PEPTIC ULCER263
A peptic ulcer is a mucosal lesion of the stomach or duodenum in which acid
and pepsin play a major pathogenic roles. The major forms of peptic ulcer are
duodenal ulcer (DU) and gastric ulcer (GU), both of which are chronic diseases often
caused by the bacterium helicobacter pylori, H.pylori is also an important risk factor
for gastric cancer and certain types of gastric lymphoma. The term peptic ulcer also
encompasses GUs and DUs associated with stress or the ingestion of drugs, most
commonly aspirin and other non steroidal anti inflammatory drugs (NSAIDs). Ulcer
associated with the Zollinger – Ellison syndrome (ZES), caused by gastrin – secreting
islet cell tumors, is also considered a form of peptic ulcer. Although our knowledge of
the cause of peptic ulcer is in complete available information supports a central role
for H.Pylori and a necessary role for acid and pepsin.
Whether an ulcer develops depends on the balance between aggressive factors
(principally gastric acid and pepsin) and factors that participate in mucosal defense or
resistance to ulceration.
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Peptic ulcer results when gastro duodenal mucosal defenses are unable to
protect the epithelium from the corrosive effects of acid and pepsin.
In the past, ideas concerning the pathogenesis of peptic ulcer focused on the
role of acid and pepsin, but recent observations suggest that many of the reported
abnormalities of gastric acid secretion in patients with peptic ulcer may be a direct
consequence of infection with H.Pylori. Nevertheless, an understanding of basic
gastric physiology remains central to a consideration of ulcer pathogenesis.
INCIDENCE AND PREVALENCE
The incidence of GU peaks in the sixth decade, approximately 10 years
later than for DU. Slightly more than half of GUs occur in males. The precise
incidence of GU is not known, since many GUs are asymptomatic. Although Du is
identified clinically more frequently than GU, most autopsy studies show an equal or
greater proportion of GUs264.
The highest prevalence of peptic ulcer in India is in kerala & Tamilnadu. In
India duodenal ulcers are far more common than gastric ulcers (8:1 to 20:1); in the
western countries, the ratio is approximately 4:1, The Peruvian Andes, Japan &
Norway have more gastric than duodenal ulcers265.
Although the prevalence of peptic ulcer is decreasing in many western
communities, it still affects approximately 10% of all adults at sometime in their lives.
The male to female ratio for duodenal ulcer varies from 5:1 to 2:1 whilst that for
gastric ulcer is 2:1 or less266.
Peptic ulcers are chronic, most often solitary, lesions that occur in any portion
of the gastro intestinal tract exposed to the aggressive action of acid – peptic juices.
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At least 98% of peptic ulcers are either in the first portion of the duodenum or in the
stomach, in a ratio of about 4:1267.
GUs are deep, penetrating beyond the mucosa of the stomach, and are similar
histologically to DUs, but usually with more extensive gastritis surrounding the ulcer.
Almost all benign GUs are found immediately distal to the junction of the antral
mucosa and the acid – secreting mucosa of the body of the stomach. The location of
this junction is variable. In general, antral mucosa extends approximately two-thirds
of the way up the lesser curvature and one-third of the way up the greater curvature of
the stomach.
Benign GUs are rare in the fundus of the stomach. Benign GUs are virtually
always accompanied by antral gastritis as a result of H pylori infection, with variable
amounts of mucosal atrophy. When GU is associated with aspirin and other NSAIDs,
gastritis is often absent268.
AETIOLOGY269
No single factor has been identified in the causation of chronic peptic ulcer. It
is probably due to a combination of factors.
Heredity has a role since the prevalence is higher in relatives of patients than
in the general population. There is also a higher prevalence amongst subjects with
blood group “O”. Mental tension contributes to the perpetuation of symptoms and
subsequent recurrences.
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Table No. 41 Factors damaging & protecting the gastric mucosa
S.L.No Aggressive factors 1 Increased parietal cell mass with increased hydrochloric acid and
pepsin. 2 Bile acids 3 Helico bacter pylori infection. 4 Tea, Coffee in excess. 5 Irritant foods, chillies 6 Smoking 7 Alcohol 8 Stress 9 Corticosteroids 10 NSAIDs Protective factors 1 Prostaglandin secretion (decreased by aspirin NSAIDs and
cigarete smoking) 2 Bicarbonate secreted by stomach, deuodenum pancreas, biliary
free (decreased by NSAIDs) 3 Mucus secretion 4 Blood flow 5 Rapid mucosal cell turn over.
Recently, infection of the gastric antrum with Helicobacter pylori has been
found to have a strong association with the occurrence of peptic ulcer. Helicobacter
pylori is a very common bacterial infection of the stomach. It is an agent for the
formation of chronic gastritis, duodenitis, duodenal ulcer, gastric ulcer, and even
gastric cancer.
Duodenal ulcer patients have a great number of parietal cells and a tendency to
higher gastric acid secretion, gastric ulcer patients have lower acid secretion perhaps
due to associated gastritis, Pepsin is a potent component of gastric secretion but is not
usually estimated since it directly corresponds to the amount of acid secretion.
Mucosal injury and ulcerations occur with alchol, chillies, bile salts, cortico steroids
and non steroid anti inflammatory drugs (NSAIDs) such as aspirin, salicylates,
indomethacin, butazolidine, ibuprofen, etc. These agents produce acute ulcer and may
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have a role in the causation of chronic ulcer NSAIDs inhibit the protective
prostaglandin secretion. They decrease the perception of ulcer pain, thus producing a
“silent ulcer” with complications of haemorrhage and perforation as the initial
symptom. In the elderly arthritic, NSAIDs are one of the most common causes of
peptic ulcer, especially gastric ulcers, this is more so in women.
Protective factors
Prostaglandins E1 & E2 have a protective action on the mucosa; they reduce
gastric acid secretion and enhance mucus secretion, bicarbonate secretion and
mucosal cell regeneration. Gastric mucus, secreted by gastric mucous cells is present
in the form of solution in gastric juice. There is also an insoluble mucus gel layer
which coats the mucosal surface of the stomach. Bicarbonate ions are secreted by
gastric surface epithelial cells.
HELICOBACTER PYLORI270
H. pylori is a short (0.2 to 0.5μm long), spiral shaped, microaerophilic gram –
negative bacillus which invariably causes chronic active gastritis with gastric
colonization H.pylori is found primarily in a deep portions of the mucus gel layer that
coats the gastric mucosal epithelial cells. H.Pylori may adhere to the luminal surfaces
of gastric epithelial cells but does not invade the gastric mucosa.
Acid & Pepsin271
The gastric mucosa has an extraordinary capacity to secrete acid. The parietal
cells scattered along the course of the mucosal glands (oxyntic mucosa) of the body
and fundus of the stomach secrete hydrochloric acid by a process involving oxidative
phosphorylation. The estimated concentration of HCl secreted by parietal cells is
approximately 160mM. Each secreted hydrogen ion (H+) is accompanied by a
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chloride ion (Cl-) for each hydrogen ion secreted into the gastric lumen, one
bicarbonate ion (HCO-3) is released into the gastric venous circulation, accounting for
the so called alkaline tide; bicarbonate is released from carbonic acid generated from
carbon–di-oxide by parietel cell carbonic anhydrase. The final step in hydrogen ion
secretion is accomplished by an H+, K+- ATPase “proton pump” located in the apical
microvillus membrane and tubovesicular apparatus of the parietal cell. This H+,K+-
ATPase exchanges hydrogen for potassium across the micro villus membrane.
Multiple chemical, neural, and hormonal factors participate in the regulation of gastric
acid secretion. Acid secretion is stimulated by gastrin and by postaganglionic vagal
fibres via muscarinic cholinergic receptors on parietal cells. Gastrin, the most potent
known stimulant of gastric acid secretion, is contained in and released into the
circulation from cytoplasmic secretory granules of gastrin cells, which are scattered
singly or in small clusters among the epithelial lining cells of the middle and deeper
portions of the pyloric glands of the antrum, gastrin release is stimulated by the
neuropeptide gastrin releasing peptide and inhibited by somatostatin, produced by
cells in the antrum. Gastrin in tissues and in the circulation exists in several molecular
forms. The principal form of gastrin in gastric antral mucosa is heptadecapeptide
gastrin (G-17), which contains 17 amino acids residues; the active site region is the C-
teminal tetrapeptide amide.
Gastrin II is the form in which the tyrosyl residue at position 12 is sulfated,
while gastrin I is the nonsulfated form, although G-17 accounts for more than 90
percent of the gastrin in antral mucosa, approximately two-thirds of the gastrin in
serum is a larger species containing 34 amino acids (G-34). Although G-17 has a
shorter half-life than G-34, circulating G-17, is approximately as potent as G-34 in
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stimulating gastric acid secretion. Gastrin is also present in duodenal mucosa,
particularly in the most proximal duodenum. The mucosal concentration of gastrin
and the proportion of G-17 decrease progressively down the duodenum.
The effect of gastrin and Vagal stimulation on gastric acid secretion are
intimately interrelated Vagal stimulation increases gastric acid secretion by
cholinergic stimulation of parietal cell secretion, by enchancing release of gastrin
from antral G cells (by both inhibition of the release of somatostatin by antral D cells
and by direct stimulation of G cells), and by lowering the parietal cell threshold for
response to circulating gastrin concentrations.
The gastric mucosa contains large amounts of histamine contained in
cytoplasmic granules of mast cells and entrochromaffin like (ECL) cells, the latter are
epithelial endocrine cells distributed singly in the oxyntic glands, often in direct
contact with parietal cells. Recognition of the role of histamine in acid secretion was
fostered by discovery of H2 receptor antagonists that competitively inhibit the action
of histamine on H2 receptors, which are located on gastric parietal, cardiac atrial, and
uterine smooth-muscle cells. These drugs exert negligible effects on H1 receptors,
which are inhibited readily by conventional antihistamines (H1 receptors antagonists).
H2 receptor antagonists. (eg. Cimetidine, Ranitidine) inhibit basal acid secretion as
well as secretion in response to feeding, gastrin, histamine, hypoglycemia, or vagal
stimulation. Histamine is the most important stimulant of gastric acid secretion and is
released from ECL cells by the action of both gastrin and cholinergic activity.
The basolateral membranes of parietal cells contain receptors for histamine,
gastrin and acetylcholine that stimulate acid secretion and for prostaglandins and
somatostatin that inhibit acid secretion. The parietal cell histamine receptor is a
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membrane spanning G protein coupled receptor. Histamine stimulates gastric acid
secretion by increasing parietal cell cyclic adenosine monophosphate (AMP) thereby
activating cyclic AMP dependent protein kinase. Gastrin stimulates gastric acid
secretion by direct stimulation of parietal cells and by stimulation of histamine release
from ECl cells. Gastrin and acetylcholine do not stimulate cyclic AMP production
but, instead, stimulate acid secretion by increasing parietal cell cytosolic calcium.
Prostaglandins and somatostatin act through inhibitory G proteins that decrease the
generation of cyclic AMP; somatostatin also inhibits histamine release from ECL
cells.
The major physiological stimulus for gastric acid secretion is ingestion of
food. Traditionally, regulation of gastric acid secretion has been classified into three
phases; Cephalic, gastric and intestinal. This classification is of some value in
analyzing factors that participate in regulation of gastric acid secretion. The Cephalic
phase encompasses the gastric acid secretory response to the sight, smell, taste and
anticipation of food; the gastric phase is induced by food in the stomach; and the
intestinal phase occurs after entry of food into the lumen of the small intestine. The
Cephalic phase, which includes cortical and hypothalamic components, is mediated
primarily by vagal activation, which increases gastric acid secretion principally by
direct stimulation of ECL and parietal cells and to a lesser extent by promoting gastrin
release. The gastric phase results from stimulation of chemical and mechanical
receptors in the gastric wall by luminal contents. Mechanical distention of the
stomach stimulates gastric acid secretion but results in little gastrin release, this
mechanical effect is inhibited by atropine and appears to be mediated by Vagal
reflexes. Food (Principally protein and the products of protein digestion) in the
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stomach promotes gastric acid secretion by increasing gastrin release. Food in the
proximal small intestine stimulates the intestinal phase of gastric acid secretion by
inducing the release of small amounts of gastrin and other peptides that stimulate
gastric acid secretion and by a direct effect of absorbed amino acids on parietal cells.
Basal of inter digestive gastric acid secretion can be considered to be a fourth phase of
acid secretion. This phase is unrelated to feeding and reaches its peak around
midnight and is lowest point about 7 AM; neural path ways are probably most
important in its regulation.
Ingestion of both caffeine containing and caffeine – free coffee stimulates
gastric acid secretion by stimulating gastrin release. Ingestion of Beer and Wine also
stimulate gastric acid secretion, presumably owing to the effects of amines and other
congeners, because pure ethanol is a weak stimulant of acids secretion.
Gastric acid secretion can be inhibited by acid in the stomach or duodenum, by
hyperglycemia or by hypertonic fluids or fat in the duodenum reduction of the
intragastic pH to 3.0 produces partial inhibition of gastrin release; further reduction to
pH 1.5 or below completely blocks release of gastrin in response to almost all stimuli.
The proteolytic effects of pepsins in concert with the corrosive properties of
secreted gastric acid contribute to the tissue injury that produces peptic ulcer.
FUNCTIONAL ANATOMY OF STOMACH272
Stomach is a hollow organ situated just below the diaphragm on the left side in
the abdominal cavity. When empty, its volume 50ml and normally it can expand to
accommodate 1 to 1.5 liters of solids and liquids. However it is also capable of
expanding still further up to 4 liters.
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PARTS OF STOMACH
1. Cardiac region
2. Fundus
3. Body
4. Pyloric region
Esophagus opens into the cardiac region of the stomach through cardiac orifice.
Fundus is a small elevated portion above the level of cardiac region and, it is dome
shaped. Body of stomach is the largest parts of stomach and, it forms about 75 to 80%
of the whole stomach. The pyloric region has antrum and pyloric canal. In between
the body and antrum, there is an angular notch called Incisura angularis. The pyloric
canal opens into the duodenum. Stomach has two curvatures namely, the lesser
curvature on the right side and the greater curvature on the left side. The part of the
stomach in connection with esophagus is called cardiac end, and the part, which opens
into duodenum is known as pyloric end. There are two muscular sphincters in the
stomach. First one is the cardiac sphincter, which is situated around the cardiac end. It
opens towards cavity of the stomach.
Another sphincter called pyloric sphincter is situated around the opening of
pyloric canal and this opens into duodenum.
STRUCTURE OF WALL OF THE STOMACH
The wall of stomach has four layers.
1. Outer serous layer: This is formed by peritoneum which covers the stomach
except at the lesser and greater curvatures, where omenta are attached.
2. Muscular coat: This consists of 3 layers of smooth muscle fibers namely,
inner oblique, middle circular and outer longitudinal layers.
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3. Submucus layer: This is formed by areolar tissue. Blood vessels, lymph
vessels and Meissner’s nerve plexus are present in this layer.
4. Inner mucus layer: This is lined by mucus secreting columnar epithelial
cells. The gastric glands are situated in this layer.
GLANDS OF STOMACH
Classification of glands of the stomach
The glands of the stomach or gastric glands are of 3 types.
1. Fundic glands: These are situated in body and fundus of stomach. These
glands are also called main gastric glands or oxyntic glands.
2. Pyloric glands: These are present in the pyloric part of the stomach.
3. Cardiac glands: These glands are situated in the cardiac region of the
stomach.
STRUCTURE AND FUNCTIONS OF GASTRIC GLANDS
1. FUNDIC GLANDS:
The fundic glands are long & tubular glands, which secrete hydrochloric acid,
pepsinogen, mucin and intrinsic factor of castle. These tubular glands have body, neck
and isthmus. Many glands open into a common gastric pit, which in turns opens on
the surface of gastric mucosa. The fundic glands are considered as the typical glands.
The different cells of these glands are
i) Chief cells or pepsinogen cells, which secrete pepsinogen, renin and
gelatinase.
ii) Parietal cells or oxyntic cells, which secrete hydrochloric acid and intrinsic
factor of castle. The parietal cells are different from other cells of the gland
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because of the presence of canaliculi. The parietal cells empty their
secretions into the lumen of the gland through these canaliculi.
2. PYLORIC GLANDS:
The pyloric glands are short and tortuous in structure formed by G cells and
columnar epithelial cells, columnar epithetal cells secrete mucin and G cells secrete
gastrin.
3. Cardiac Glands:
Cardiac glands are also short & tortuous these glands have more mucus cells,
which are columnar in nature cardiac glands secrete more mucous and small quantity
of pepsinogen.
FUNCTIONS OF STOMACH273
1. Mechanical functions:
a) Stomach receives food material and acts as a reservoir of food.
b) The movement of stomach helps in the proper mixing of food with the
digestive juices and also help to propel the food into duodenum.
2. Secretion:
Stomach secrets gastric juices which acts as a digestive fluid. The Hcl of
gastric juice acts as an antiseptic against swallowed bacteria.
3. Digestion:
With help of gastric juice, stomach digests protein up to peptone stage. It also
digests fat to some extent with gastric lipase. Gastric rennin coagulates milk. Hcl
causes some hydrolysis of food stuffs.
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4. Absorption:
Small quantities of water, saline, alcohol, glucose and certain drugs are
absorbed from the stomach.
5. Excretion:
Stomach excretes certain toxins, alkoloids like morphine and other substances.
COMPOSITION OF GASTRIC JUICE274
The average composition of human gastric juice is as follows.
Total quantity: about 500 – 1000ml per meal (1,200ml – 1,500 ml per day)
Water: 99.45%
Total solids: 0.55%
In organic: 0.15% (Nacl, Kcl, Cacl2, Calcium phosphate, Mag. Phosphate,
bicarbonate etc.)
Organic: 0.40%
a) mucin
b) Intrinsic factor
c) Enzymes
i) Pepsin ii) Parapepsin I & II iii) Gastric rennin iv) Gastric lipase.
v) other gastric enzymes in minute amount.
Reaction – strongly acid. Free Hcl – 0.4-0.5 %
Total acidity – 0.45 – 0.61%. It includes free Hcl, as well as Hcl combined with
proteins it also includes other acids, such as lactic acid. As ordinarily examined the
gastric contents show a lower acidity (0.15% to 0.25% Hcl) because the Hcl is partly
neutralized by mucin and other substances.
pH: 0.9 – 1.5
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Specific gravity: 1.002 – 1.004
ORGIN AND CHARACTER OF THE IMPORTANT
CONSTITUENTS OF GASTRIC JUICE275
1. Hydrochloric acid: This is secreted by the oxyntic cells (parietal cells). They
are present in the fundus and the body of the stomach. There are many theories
regarding formation of HCl. The views of Davenport, Davies and others
explain the formation of HCl in a simplified way, according to them the H+
and OH- ions formed by ionization from water or other metabolites. H+ ions
are passed out of the oxyntic cells into the canaliculus of gastric gland. This is
an active process, the energy for which is derived from aerobic and anaerobic
glycolysis. The secretion of HCl stops when DNP etc block energy
conversion. The transport is also dependent on oxidative phosphorylation. For
each H+ions released one OH-ion is held back in the cell. This OH-ion
combines with the H+ion released from dissociation of H2Co3 intoHCo3- being
released in the circulation.
The H2Co3 is formed in the cell by the combination of CO2 and H2O, the
reaction being catalised by the enzyme carbonic anhydrase, present in the
gastric cells in large amounts. Since blocking the action of carbonic,
anhydrase by diamox, the Hcl formation stops, so carbonic anhydrase plays
and important role in the Hcl formation. After meal there is an increase in pH
of systemic blood and urine due to liberated Hco3- and is named as alkaline
tide.
2. Pepsin
(a) manufactured by peptic cells.
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(b) In the resting cells it is present in the form of zymogen granules as
pepsinogen.
(c) Pepsin is in active in neutral or alkaline medium, but it is highly
proteolytic in strong acid solutions. On the average, the optimum pH
lies between 1.5 – 2.0.
(d) Pepsin is protein in nature.
(e) It acts upon proteins and converts them up to peptone, but not to free
amino acids.
(f) An enzyme gastrisin having about 1/4th the activity of pepsin is
secreted by gastric cells. optimum pH of this enzyme is pH 3.0.
(g) Another proteolytic enzyme cathepsin has also been found in the
gastric juice.
(h) Human blood and urine contain uropepsinogen derived from the
stomach. The uropepsin of strongly acid urine has proteolytic property.
3. Rennin: Rennin is a enzyme, it coagulates caseinogen with help of ca+ ion.
4. Gastric lipase: It is a weak fat splitting enzyme.
5. Gastric mucin: Mucin is secreted chiefly by the cells in the pyloric region
and to some extent by the mucous cells and goblet cells in the body and
fundus. Visible mucus is secreted by the surface epithelial cells of the gastric
mucosa and is thick, viscous and even jelly – like. It forms a transparent
coating over the surface of the gastric mucosa. Soluble or transparent mucus is
secreted by the cells of the pyloric and cardiac glands, and also by the mucous
neck cells of the fundic glands. It is a constituent of pure gastric juice
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(dissolved mucin) Mucin is a glycoprotein. It serves certain important
functions.
a) It acts as a buffer and has a high acid combining power. Thus it reduces high
gastric acidity and prevents injury to gastric mucosa.
b) To some extent it inhibits peptic activity and this action is due to the presence
of mucoitin sulphuric acid in it.
c) By forming a coating on the mucous membrane it protects the latter from the
injurious effects of the gastric juice.
d) It also act as a lubricant.
An acid may be defined as a substance which when dissolved in water,
produces hydrogen ions [H+] or in other words, it is the compound of
electronegative element with ionisable hydrogen [H+]. Similarly a base or
alkali is a substance which produces hydroxyl ions [OH-] when dissolved in
water. That is electropositive elements with ionisable hydroxyl groups [OH-]
are the bases. During neutralization equal numbers of hydrogen ions of acid
and hydroxyl ions of base unite to form water.
Free acidity:
Amount of acidity present in a solution in free state, and not combined with
any other substance.
Actual acidity:
Amount of [H+] ion concentration in a solution.
Total acidity:
Amount of free acid plus that present in combination.
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pH: The pH of a solution is defined as the negative logarithm of the hydrogen ion
concentration276.
Free HCl:
Normally the free HCl of the resting contents lies between 1.5 and 2.0 mEq or
54-60mgm (34.46 mgm=1mEq) of HCl. After the gruel is taken the acidity is reduced
by dilution. The free HCl then steadily rises and becomes maximum 40-50 mEq of
HCl in the second hour then it gradually declines when bile enters due to
regurgitation, gastric acidity is reduced. In gastric ulcer the value increases up to3
times.
Combined acidity:
This includes HCl combined with protein, mucus etc,. as well as organic acids
such as lactic acid, produced by fermentation normally it varies from 10-55 mEq of
HCl.
Total acidity:
This is the sum total of free HCl, organic acids, combined acid and acid
salts277.
PATHOGENESIS278
There are two key facts.
1. The fundamental requisite for peptic ulceration is mucosal exposure to gastric
acid & pepsin.
2. There is a very strong causal association with H. Pylori infection.
Despite the clarity of these two statements, the actual pathogenesis of mucosal
ulceration remains murky. It is best perhaps to consider that peptic ulcers are induced
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by imbalance between the gastro duodenal mucosal defences and the counter vailing
aggressive forces that overcome such defenses.
H. Pylori infection is present in virtually all patients with duodenal ulcers and
about 70% of those with gastric ulcers, further more antibiotic treatment of H. pylori
infection promotes healing of ulcers and tends to prevent their reoccurrence, Hence
much interest is focused on the possible mechanisms by which this tiny non invasive
spiral organism tips the balance of mucosal defenses.
Secretion by H. Pylori of a urease that generates free ammonia and a protease that
breaks down glycoproteins in the gastric mucus. The organisms also elaborate
phospholipases, which damage surface epithelial cells and may release bioactive
leukotrienes and eicosanoids.
Neutrophils attracted by H- Pylori release mycloperoxidase, which produces
hypochlorous acid, yielding, in turn, mono chloramines in the presence of ammonia.
Both hypochlorous acid and mono chloramine can destroy mammalian cells.
Both mucosal epithelial cells and lamina propria endothelial cells are prime
targets for the destructive actions of H. Pylori colonization. Thrombotic occlusion of
surface capillaries is also promoted by bacterial platelet activating factor.
In addition to elaboration of enzymes, H. Pylori may release other factors that
recruit inflammatory cells to the mucosa. The chronically inflamed mucosa is more
susceptible to acid injury.
Finally, damage to the mucosa is thought to permit leakage of tissue nutrients
into the surface micro environment, thereby sustaining the bacillus.
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CLINICAL FEATURES
As with Du, epigastric pain is the most common symptom, the pain may be
precipitated or accentuated by food, and symptom relief with food or antacids is less
consistent than with Du279.
This clinical features can be correlated with Annadrava shoola, where there
will be severe pain persisting throughout and not subsiding during or after digestion,
with food or without food, use of comforts or without comforts280 a.
In Annadrava shoola, shoola relieves only after dushita pitta is thrown out by
vamana shows the presence of vikruti Adhishtana in Amashaya, and there is no
relation of kala, Ahara and pathya by which shoola subsides shows its tridosha
janyata. The reason for the shoola is Amashayika vrana. When Amashayika Rasa
srava takes place shoola occurs. So gastric ulcers and Annadrava shoola are
frequently correlated280b.
NIDANA OF ANNADRAVA SHOOLA
The specific Nidana for Annadrava shoola has not been mentioned in the
classical texts. But the following nidana can be related to the causation of Annadarva
shoola.
As it is a disease of the Annavaha srotas primarily, Annavaha srotodusti
karana281 are to be considered.
The dusti of Jatharagni is prominent in this disease. Hence, the nidana related
to Jatharagni dusti282 are to be considered.
Annadrava shoola is a veriety of shoola and as such, the samanya shoola
nidana apply here,
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Further, Annadrava shoola is a Tridoshaja Vyadhi283 and so, the vishesha
shoola nidana with respect to the dosha apply here,
The various Nidana as per different authors,
Annavaha sroto dusti nidana:
Atimatra bhojana, Akala bhojana, Ahita bhojana, Agni vaigunya,
Agnidusti nidana: Vidhityakta bhojana, Abhojana, Ajirna, Ati bhojana, Asatmya
bhojana, Visamasana, Guru, sita, Ruksa bhojana, Samdusta bhojana, Vibhrama of
sneha, Vamana, Virecana, Karsana due to longstanding disease, vaisamya of desha,
kala and rtu, vegadharana.
Table No. 42 Samanya shoola Nidana
S.l.no Nidana S.S284 K.S285
A. Aharaja - -
1 Kasaya rasa - -
2 Tikta rasa - -
3 Ruksa ahara - -
4 Sita ahara - -
5 Sitala pana - -
6 Suska saka - -
7 Suska mamsa + -
8 Ruksa dhanya - +
9 Viruddha anna + -
10 Viruddha dhanya + -
11 Pistanna + -
12 Sastika Sali - -
13 Vrihi - -
14 Ati bhojana + -
15 Visama bhojana - -
16 Adhyasana + -
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17 Ama - +
18 Ajirna + -
19 Langhana - -
B. VIHARAJA
1 Ayasa + -
2 Ati vyavaya + -
3 Ati vyayama - -
4 Visama sayana - -
5 Nisa jagarana - -
6 Ati bharavahana - -
7 Yanayana - -
8 Dhavana - -
9 Plavana - -
10 Ati bhasana - -
11 Abhi ghata - -
12 Vega dharana - +
13 Vata vegadharana + -
14 Mutra vegadharana + -
15 Purisa vegadharana + -
16 Cardi vega udirana - -
17 Mithya samsarjana - -
C MANASIKA
1 Ksobha - +
2 Trasa - +
3 Adhyayana - +
4 Soka - +
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Table No. 43 Vataja shoola Nidana S.lno Nidana M.N286 Y.R287 B.P288 A AHARAJA 1 Kasaya rasa + + +
2 Tikta rasa + + +
3 Ruksha ahara + + +
4 Sita jalatipana + + +
5 Yava + + +
6 Kalaya + + +
7 Mudga + + +
8 Adhaki + + +
9 Valluraka + + +
10 Suska saka + + +
11 Adhyasana + + +
12 Viruddha anna + + +
13 Upavasa + + +
B VIHARAJA
1 Vyayama + + +
2 Yana + + +
3 Atimaithuna + + +
4 Prajagara + + +
5 Vit vegadharana + + +
7 Sukra vegadharana + + +
8 Mutra vegadharana + + +
9 Anila vegadharana + + +
10 Abhighata + + +
C MANASIKA
1 Soka + + +
2 Atihasya + + +
3 Atibhasa + + +
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Table No. 44 Pittaja shoola Nidana
S.lno Nidana M.N Y.R B.P
A AHARAJA
1 Katu rasa + + +
2 Amla rasa + + +
3 Tiksna ahara + + +
4 Ushna ahara + + +
5 Vidahi ahara + + +
6 Ksara sevana + + +
7 Taila + + +
8 Yusa + + +
9 Kulattha + + +
10 Pinyaka + + +
11 Nispava + + +
B VIHARAJA
1 Amala sevana + + +
2 Ravi pratapa + + +
3 Ayasa + + +
4 Gramya atiyoga + + +
C MANASIKA
1 Krodha + + +
Table No. 45 Kaphaja shoola Nidana S.lno Nidana M.N Y.R B.P A AHARAJA 1 Tila + + + 2 Krsara + + + 3 Pista + + + 4 Saskuli + + + 5 Anupa mamsa + + + 6 Varija mamsa + + + 7 Payah vikara + + + 8 Kilata + + + 9 Iksu + + +
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SHOOLA SAMPRAPTI289
By the Nidanas vayu gets aggravated producing cutting, stretching, pricking
(type of pain), tremors and flatulence, entering the abdomen, getting associated with
and exicited by both pitta and kapha produces shoola.
Samprapti ghataka
Dosa : Vata – Samana
Pitta – Pacaka
Kapha – Kledaka
Dusya : Rasa, Rakta, Mamsa.
Srotas : Annavaha
Rasavaha
Agni : Jatharagni
Rasa dhatvagni
Srotodusti prakara: Sanga
Ati pravritti
Udbhava : Amasaya
Sancara : Annavaha, Rasa raktavaha
Adhisthana : Amasaya
Vyakta : Kuksi
Rogamarga : Abhyantara
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RUPA
Severe pain persisting throughout and not subsiding during or after digestion,
with food or without food, use of comforts or without comforts pain subsides only
after dushita pitta is thrown out by Vamana290.
SADHYASADHYATA
Annadrava shoola is not sadhya by consecutive line of treatment291.
SHOOLA ROGA CHIKITSA
In Shoola Roga vamana, langana, swedana, pachana, phalavarthis, Kshara
oushada pradana choorna and gutika should be prescribed292.
ANNADRAVA SHOOLA CHIKITSA
Vamana ending with pitta and virechana ending with kapha should be applied
in annadrava Shoola which subsides after amasaya and pakvasaya shuddi takes place.
Moreover, the measures as prescribed for amlapitta should be adopted293.
ANNADRAVA SHOOLA PATHYA294
Food prepared of black gram (with husk) by steaming and taken with ghee is
wholesome. Food of wheat should be taken with ghee and jaggery or softened in cold
milk added with sugar or scum of Sali rice warm and devoid of grains or barley
cooked with milk and ghratpura with sugar.
One should drink boiled milk after taking sugar or should take parched grain
flour with soup of patola leaves.
As in Annadrava and Amlapitta digestive fire is diminished, food and drink should be
prescribed below the average quantity.
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Other clinical features of Gastric ulcers are
Weight loss, due to anorexia or aversion to food developing from the discomfort
produced by eating. GUs tend to heal but then reoccur, often in the same location.
Heamorrhage is a common complication of GU, occurring in approximately
25 percent of patients; gastric perforation is less common. The mortality rate with GU
perforation is approximately three times with DU perforation, owing partly to the
greater average age of GU patients, the usual longer delay in diagnosis, and the
greater soilage of the peritoneum with GU perforation. Gastric outlet abstractions may
complicate GU in the distal antrum295.
Investigations
The diagnosis can be made by double contrast barium meal examination or by
endoscopy. Endoscopy is the preferred investigation because it is more accurate and
has the enormous advantage that suspicious lesions and H. Pylori status can be
evaluated by biopsy. Very occasionally, a gastric ulcer may be malignant, therefore
endoscopy and biopsy are mandatory when a gastric ulcer is detected on barium
examination. Moreover, in gastric ulcer diseasse endoscopy must be repeated after
suitable treatment to confirm that the ulcer has healed and to obtain further biopsies if
it has not296.
Differential Diagnosis297
The differential diagnosis of peptic ulcer includes.
1. Non-ulcer dyspepsia: The history is highly suggestive of peptic ulcer but
radiology and endoscopy fail to reveal an ulcer.
2. Hiatas hernia: The discomfort is usually at night, and occurs within ½ to 2
hours of lying down, particularly after a heavy meal; it is relieved on sitting up
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Disease review
or walking about. Obese persons may also have transient pain during bending
down.
3. Reactive functional hypoglycemia occurs about 3-4 hours after a meal, with
epigastric discomfort, nausea, palpitations, nervousness and tremors. The
symptoms are relieved by food. The treatment is similar to that of peptic ulcer.
4. Hyperparathyroidism: peptic ulcer may sometimes be associated with
recurrent kidney stones.Demonstration of high calcium leads to a suspicion of
hyperparathyroidism and high blood parathormone or more levels confirm the
diagnosis. Surgical removal of parathyroid adenoma heals the ulcer and
prevents formation of kidney stones.
5. Acute cholecystitis, acute pancreatitis and renal colic should not create
confusion in the diagnosis of peptic ulcer since these are associated with
episodes of severe pain.
6. Gastric cancer: All gastric ulcers require careful investigations to exclude
malignancy. An endoscopic examination of the stomach with multiple biopsies
of ulcer and brush cytology is essential even if the biopsies are negative the
progress should be noted with repeated endoscopy after 3-6 weeks. Non
healing indicates either a benign gastric ulcer with marked fibrosis or a
malignant gastric ulcer.
Complications
The major complications of peptic ulcer are
1) Haematemesis and malaena
2) Perforation
3) Gastric outlet obstruction.
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Treatment
In general, the medical therapy of gastric or duodenal ulcer and non-ulcer dyspepsia is
similar. The principles of medical treatment are
a. Withdrawal of ulcerogenic drugs. Aspirin, phenylbutazone, corticosteroids,
etc.
b. Stop smoking and alcohol, and restrict intake of tea or coffee.
c. Adequate physical and mental rest;
d. Diet
e. Antacids
f. Other drugs
Rest and hospitalization
Gastric or duodenal ulcer patients require admission if they have associated
complications.
Diet: Since ulcer pain typically occurs on an empty stomach, small feeds every 4
hours during the walking period is important. Meat soups & extractives increase
gastric secretion and are best avoided. Smoking, Tobacco chewing, sour fruits and
foods and alcohol perpetuate the symptoms. Chillies are better avoided. The effective
principle of chillies, capsaicin, causes shedding of gastric surface epithelial cells,
damages the protective barrier, and increases acid secretion.
Milk neutralizes gastric acid for up to 20 min and provides good symptom relief.
However, it cannot be used as long-term therapy.
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Antacids
Antacids reduce peptic discomfort by neutralizing gastric acid. Soluble
antacids such as sodium bicarbonate are not used because they disturb the acid
base and electrolyte balance or damage kidneys. Nonabsorbable antacids include
Alluminium hydroxide: this drug has a constipating effect. It binds phosphates
in the intestine and prevents their absorption. Long term use of aluminum
hydroxide therefore depletes the body of phosphates.
Magnesium hydroxide: this has a laxative effect.
H2 receptor antagonists:
Cimetidine is administered as 400mg twice a day or 800mg at bedtime. When
compared with antacid therapy there is no significant difference in the cure rate, but
cimetidine interferes with the metabolism of theophylline, warfarin and phenytoin.
The drug also produced gynaecomastia, oligo spermia, impotence, elevated liver
transaminases. Ranitidine, famotidene and roxatidine are preferred as drug interaction
is uncommon ranitidine is given in a dose of 150mg twice daily or 300 mg at bedtime.
Ranitidine298
• This is chemically a nitroethane derivative of furan and is five times more
potent (on molarbasis) than cimetidine. Its action is more selective and longer
lasting than that of cimetidine. It is also available as an injection (25mg/ml) &
it is adequately absorbed
In therapeutic doses it-
• Controls gastric acidity
• Does not inhibit hepatic drug metabolism.
• Has no antiandrogenic effects.
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• Is less likely to cause gynecomastia and sexual impotence; and
• Causes little, if any central effects.
Hence, it is considered as safer.
Mucoprotective agents299
Drugs that protect the gastric epethelium from injury by preventing back-
diffusion of HCl acid are known as mucoprotective agents eg:
prostaglandins,sucralfate, and colloidal bismuth compounds.
Proton pump inhibitors:
Omeprazole acts on the final phase of HCl acid secretion by inactivating the
parietal cell hydrogen-potassium adenosine triphosphatase (H+/K+ - ATPase) pump,
also called the proton pump, thus inhibiting HCl secretion, lansoprazole is a new
proton-pump inhibitor.
Eradication of H. Pylori
An alternative approach is eradication of H. Pylori with a 3 drug or 4-drug
combination therapy since this organism is the most important cause of relapses.
Surgery
The need for selective surgery has diminished with the availability of effective
medication.
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Methodology
METHODOLOGY
Methodology was studied mainly under three headings.
• Pharmaceutical study.
• Analytical study.
• Experimental study.
I. PHARMACEUTICAL STUDY
Pharmaceutical study consists of identification, selection, processing of raw
drugs and preparation of Shankhadi choorna.
In Rasendra sara sangraha under Shoola Roga Chikitsa, Shankhadi choorna is
mentioned for treating Annadrava shoola and in Bhaishajya Ratnavali also explained
the same yoga as Shankha choorna. In Shoola Roga chikitsa prakarana for treating
Annadrava shoola with same ingredient.
In this particular study which has been mentioned in Rasendra sara sangraha
as Shankhadi choorna, is selected.
The following ingredients and equipments are necessary for this study.
Ingredients
Shankha Bhasma
Saindhava lavana
Sauvarchala lavana
Vida lavana
Samudra lavana
Oudbidha lavana
Yavakshara
Tankana
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Methodology
Jathiphala
Shatapushpa
Yamanika
Hingu
Shunthi
Pippali
Maricha
All are in equal parts.
Equipments
Mortar, pestle, Ulukalayantra, Vessels, Cloth etc.
METHOD OF PREPARATION
The method of preparation of Shankhadi choorna is done under these steps.
1. Shankha shodhana
2. Shankha marana
3. Saindhava lavana churnikarana
4. Sauvarchala lavana churnikarana
5. Vida lavana churnikarana
6. Samudra lavana churnikarana
7. Oudbidha lavana churnikarana
8. Yavakshara churnikarana
9. Tankana shodhana
10. Jathiphala churnikarana
11. Shatapushpa churnikarana
12. Yamanika churnikarana
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Methodology
13. Hingu churnikarana
14. Shunthi churnikarana
15. Pippali churnikarana
16. Maricha churnikarana
17. Preparation of Shankhadi choorna.
Collection of Raw material
The Raw material required for the preparation was collected from the local
Gadag market.
1. SHANKHA SHODHANA
Date of commencement : 6-12-05
Date of Completion : 6-12-05
Reference : Rasatarangini 12/10.
Equipments : Dolayantra, stove, cloth, Iron rod, thread,
ulukala yantra etc.
Drugs : a) Shanka : 200gms
b) Kanji : 2800ml
Preparatory procedure : Kanji preparation.
First shali is boiled with 16 times of water ¼ of water is evaporated and ¾ of water is
made to remain. This is taken in an earthern vessel & should be covered with cloth
allowed for sandhana, after fermentation when amlatwa develops this kanji is to be
filtered & stored.
Procedure
200 gms of Shankha was taken and made into small pieces.
The pieces of Shankha were tied in cloth and pottali was prepared.
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Gastric Antisecretory and Antiulcer activity, An Experimental Study”
Methodology
The pottali was immersed in Dolayantra containing Kanji with the help of iron
rod.
The Dolayantra was subjected for heating on mild fire which was maintained
for 3 hours.
Required amount of kanji was added when required to keep pottali immersed.
The procedure was continued for three hours.
Then pottali was taken out from Dolayantra and the Shankha pieces were
thoroughly washed with hot water.
The pieces of Shankha were dried well.
Observations
o After few minutes of heating the kanji started to over flow from Dolayantra in
such a manner that, it should not touch the patra on any side and whole drug
should be in contact with liquid.
o Mild fire was maintained through out.
o To avoid overflow of Kanji, small quantity of Kanji was added frequently.
Results
Table No. 46 Showing quantity of Shankha before and after shodana.
Dravya Before shodhana
(in gms)
After shodana
(in gms)
Loss
(In gms)
Shankha 200 194 6
2. MARANA OF SHANKHA
Date of Commencement : 8-12-05
Date of Completion : 28-12-05
Reference : Rasatarangini 12/17-19
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Methodology
Equipments : Khalvayantra, ulukalayantra, Sharava
Samputas, cow dung cakes, mud, cloth
etc.
Drugs : a) Shnkha : 194gms
b) Kumari : q.s.
Procedure
• The dried Shodhita Shankha pieces were taken and put into the sharava and
was closed by another sharava.
• Sandhi bandhana was done with the cloth smeared with mud and dried well.
• 700 vanotphalas were kept in the pit measuring 30 angulas in length, breadth
and height and sharava samputa was placed over it. Again 300 vanotphalas
were kept over the sharava samputa.
• Then subjected to Gajaputa by igniting the fire.
• After swangasheeta, the sharava was taken outside and smeared covering was
removed carefully.
• Then the pieces of Shankha were powdered well and kumari swarasa bhavana
was given and chakrikas were prepared and dried.
• Once again these chakrikas were subjected to Gajaputa as explained above.
Sharva samputa was removed & Bhasma pareeksha was done.
• As it did not passed Bhasma pareeksha, it was once again subjected to
Gajaputa for the third time,
• Then sharava samputa was removed and chakrikas were powdered well &
Bhasma pareeksha was done, where it attained the samyak Bhasma laxanas
and it was preserved in air tight container.
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Methodology
Observation
After first Gajaputa, Shankha pieces colour changed to Gray colour.
After second Gajaputa, Shankha pieces colour changed to Grayish white.
After third Gajaputa, Shankha pieces colour changed to white.
Essential Bhasma Pareekshas were observed like Rekha purnata, Varitara etc.
after third Gajaputa.
Precautions
o Sandhi bandhana should be done properly.
o Chakrikas were completely dried and kept in sharava before subjecting to Gaja
puta.
o Gajaputa should be given until it should pass the essential Bhasma paseeksha.
Results
Table No. 47 Showing the quantity of Shankha before and after marana.
Before marana Gajaputas After marana Loss
194 gms 1st Gajaputa 185 gms 9 gms
2nd Gajaputa 171 gms 14 gms
3rd Gajaputa 154 gms 17 gms
Total weight loss after marana 40 gms
3. SAINDHAVA LAVANA CHURNIKARANA
Date of commencement : 16-1-06
Date of completion : 16-1-06
Equipments : Ulukhala yantra, Cloth, etc.
Drugs : Saindhava Lavana : 100 gms.
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Methodology
Method of preparation
Saindhava Lavana 100 gms was weighed and taken in Ulukhalayantra & by
pounding it was made into churna and sieved through cloth, the procedure was
repeated until complete fine powder was obtained and stored in clean air tight bottle.
Observation
Saindhava Lavana converts into white coloured fine powder.
Precautions
Saindhava Lavana churna should be preserved in air tight container.
Result
Table No. 48 Showing qty of Saindhava Lavana Before and after churnikarana.
Drug Before
Choorni
karana
(in gms)
After Choorni
karana
(in gms)
Loss
(in gms)
Observation
Saindhava
Lavana
100 94 6 Colour-white
Smell-Teekshna gandhi
Touch- Fine
Taste-Lavana
4. SAUVARCHALA LAVANA CHURNIKARANA
Date of Commencement : 18-1-06
Date of Completion : 18-1-06
Equipments : Ulukhala yantra, Cloth etc.
Drugs : Savarchala Lavana : 100gms
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Methodology
Method of Preparation
Sauvarchala lavana 100 gms was weighed and taken in ulukhala yantra and by
pounding it was made into churna and sieved through cloth, the procedure was
repeated until complete fine powder was obtained and stored in clean air tight bottle.
Observations
Sauvarchala Lavana converts into cream coloured fine powder.
Precautions
Savarchala Lavana churna should be kept in air tight container.
Result
Table No. 49 Showing quantity of Sauvarchala Lavana before and after Churni
karana
Drug Before Choorni karana (in gms)
After Choorni karana (in gms)
Loss (in gms)
Observation
Sauvarchala Lavana
100 95 5 Colour-Cream Smell-Teekshna gandhi Touch- Fine Taste-Lavana, kshara
5. VIDA LAVANA CHURNIKARANA
Date of Commencement : 20-1-06
Date of Completion : 20-1-06
Equipments : Ulukhala Yantra, Cloth etc.
Drugs : Vida Lavana : 100gms
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Methodology
Method of preparation
Vida lavana 100gms was weighed and taken in ulukhala yantra and by
pounding it was made into churna and sieved through cloth, the procedure was
repeated until complete fine powder was obtained and stored in clean air tight bottle.
Observation
Vida Lavana converts into light pink coloured fine powder.
Precautions
Vida Lavana churna should be kept in air tight container.
Result
Table No. 50 Showing quantity of Vida Lavana before and after Churni karana
Drug Before Churni karana (in gms)
After Churni karana (in gms)
Loss (in gms)
Observation
Vida Lavana 100 94 6 Colour-Light pink Smell-Teekshna gandhi Touch- Fine Taste-Lavana, kshara
6. SAMUDRA LAVANA CHURNIKARANA
Date of Commencement : 21-1-06
Date of Completion : 21-1-06
Equipments : Ulukhala Yantra, Cloth etc.
Drugs : Samudra Lavana : 100gms
Method of preparation
Samudra lavana 100gms was weighed and taken in ulukhala yantra and by
pounding it was made into churna and sieved through cloth, the procedure was
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repeated until complete fine powder was obtained and stored in clean air tight
container.
Observation
Samudra Lavana converts into White coloured fine powder.
Precautions
Samudra Lavana churna should be preserved in air tight container.
Result
Table No. 51 Showing quantity of Samudra Lavana before and after Churni
karana
Drug Before Churni karana (in gms)
After Churni karana (in gms)
Loss (in gms)
Observation
Samudra Lavana
100 93 7 Colour-White Smell-Teekshna gandhi Touch- Fine Taste-Lavana
7. OUDBIDHA LAVANA CHURNIKARANA
Date of Commencement : 24-1-06
Date of Completion : 24-1-06
Equipments : Ulukhala Yantra, Cloth etc.
Drugs : Oudbidha Lavana : 100gms
Method of preparation
Oudbidha Lavana 100gms was weighed and taken in ulukhalayantra and by
pounding it was made into churna and sieved through cloth, the procedure was
repeated until complete fine powder was obtained and stored in clean air tight
container.
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Observation
Oudbidha Lavana converts into Ash coloured fine powder.
Precautions
Oudbidha Lavana churna should be preserved in air tight container.
Result
Table No. 52 Showing quantity of Oudbidha Lavana before and after Churni
karana
Drug Before Churni karana (in gms)
After Churni karana (in gms)
Loss (in gms)
Observation
Oudbhida Lavana
100 95 5 Colour-Ash Smell-Teekshna gandhi Touch- Fine Taste-Lavana, kshara
8. YAVAKSHARA CHURNIKARANA
Date of Commencement : 25-1-06
Date of Completion : 25-1-06
Equipments : Ulukhala Yantra, Cloth etc.
Drugs : Yavakshara : 100gms
Method of preparation
Yavakshara 100gms was weighed and taken in ulukhala yantra and by
pounding it was made into churna and sieved through cloth, the procedure was
repeated until complete fine powder was obtained and stored in clean air tight
container.
Observation
Yavakshara converts into white coloured fine powder.
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Precautions
Yavakshara churna should be prserved in air tight container.
Result
Table No. 53 Showing quantity of Yavakshara before and after Churni karana
Drug Before Churni karana (in gms)
After Churni karana (in gms)
Loss (in gms)
Observation
Yavakshara 100 95 5 Colour-White Smell-Teekshna gandhi Touch- Fine Taste- Kshareya
9. TANKANA SHODHANA
Date of Commencement : 28-1-06
Date of Completion : 28-1-06
Reference : Rasatarangini 13/ 77-78
Equipments : Iron pan, stove, Khalvayantra, etc.
Drugs : Tankana : 200gms
Method of purification
• 200gms of ashuddha Tankana was taken in a clean & dry khalva yantra and
pounded well to prepare powder.
• Each time about 10gms of powder of Tankana was taken in an iron pan and
fried under mild fire.
• Initially it liquefies and on continuous heating it turned into white opaque
substance due to evaporation of water.
• The frying was continued until Tankana get completely bloomed and
disappearance of crepitations.
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• The product thus obtained itself then powdered in khalvayantra and filtered
through cloth and preserved in an air tight glass container.
Observations
During frying, initially it liquefied and then it produced sounds like
crepitaton.
The Tankana after frying become bloomed and turned into white
opaque substance.
The weight of the Tankana was reduced after frying due to evaporation
of water content i.e reduced to almost half of its initial weight.
Precautions
o To avoid loss wide pan should be used. Each time small quantity of
Tankana powdered is used to avoid spilling out.
o It should be fired under mild fire.
Results
Table No. 54 Showing quantity of Tankana before and after Shodhana.
Drug Before Shodhana (in gms)
After Shodhana (in gms)
Loss (in gms)
Tankana 200 120 80
10. JATHIPHALA CHURNIKARANA
Date of Commencement : 2-2-06
Date of Completion : 2-2-06
Equipments : Ulukhala Yantra, Cloth etc.
Drugs : Jatiphala : 100gms
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Method of preparation
Jatiphala 100gms was weighed and taken in ulukhala yantra and by pounding
it was made into churna and sieved through cloth, the procedure was repeated until
complete fine powder was obtained and stored in clean air tight container.
Observation
Jatiphala converts into brown coloured fine powder.
Precautions
Jatiphala churna should be Completely dried before Churnikarana.
Jatiphala Choorna should be preserved in air tight container.
Result
Table No. 55 Showing quantity of Jati phala before and after Churni karana
Drug Before Churni karana (in gms)
After Churni karana (in gms)
Loss (in gms)
Observation
Jatiphala 100 90 10 Colour-Brown Smell-Aromatic Touch- Fine Taste- Tikta, katu
11. SHATAPUSHPA CHURNIKARANA
Date of Commencement : 6-2-06
Date of Completion : 6-2-06
Equipments : Ulukhala Yantra, Cloth etc.
Drugs : Shatapushpa : 100gms
Method of preparation
Shatapushpa 100gms was weighed and taken in ulukhala yantra and by
pounding it was made into churna and sieved through cloth, the procedure was
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repeated until complete fine powder was obtained and stored in clean air tight
container.
Observation
Shatapushpa converts into light green coloured fine powder.
Precautions
Shatapushpa churna should be Stored in clean air tight container.
Result
Table No. 56 Showing quantity of Shatapushpa before and after Churni karana
Drug Before Churni karana (in gms)
After Churni karana (in gms)
Loss (in gms)
Observation
Shatapushpa 100 80 20 Colour-Light green Smell- Aromatic Touch- Fine Taste- Tikta, madhura.
12. YAMANIKA CHURNIKARANA
Date of Commencement : 8-2-06
Date of Completion : 8-2-06
Equipments : Ulukhala Yantra, Cloth etc.
Drugs : Yamanika : 100gms
Method of preparation
Yamanika 100gms was weighed and taken in ulukhala yantra and by pounding
it was made into churna and sieved through cloth, the procedure was repeated until
complete fine powder was obtained and stored in clean air tight container.
Observation
Yamanika converts into brown coloured fine powder.
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Precautions
Yamanika Churna should be stored in clean air tight container.
Result
Table No. 57 Showing quantity of Yamanika before and after Churni karana
Drug Before Churni karana (in gms)
After Churni karana (in gms)
Loss (in gms)
Observation
Yamanika 100 90 10 Colour-Brown Smell-Aromatic Touch- Fine Taste- katu
13. HINGU CHURNIKARANA
Date of Commencement : 10-2-06
Date of Completion : 10-2-06
Equipments : Ulukhala Yantra, Cloth etc.
Drugs : Hingu : 100gms
Preparatory procedure: Hingu Shodana
Hingu was taken in an iron pan and along with little quantity of Ghrita,
Bharjana was carried out.
Method of preparation
Shoditha Hingu 100gms was taken in ulukhala yantra and by pounding it was
made into churna and sieved through cloth, the procedure was repeated until complete
fine powder was obtained and stored in clean air tight container.
Observation
1) Hingu after Ghrta Bharjana, looses its ugragandha to some extent.
2) Hingu shodana helps in converting it into powder easily.
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Precautions
1) Hingu Shodhana should be done with little quantity of ghee and on mild fire.
Result
Table No. 58 Showing quantity of Hingu before and after Churni karana
Drug Before Churni karana (in gms)
After Churni karana (in gms)
Loss (in gms)
Observation
Hingu 100 94 6 Colour-Cream Smell-Aromatic Touch- Fine Taste- Katu
14. SHUNTHI CHURNIKARANA
Date of Commencement : 16-2-06
Date of Completion : 16-2-06
Equipments : Ulukhala Yantra, Cloth etc.
Drugs : Shunthi : 100gms
Method of preparation
Shunthi 100gms was weighed taken in ulukhala yantra and by pounding it was
made into churna and sieved through cloth, the procedure was repeated until complete
fine powder was obtained and stored in clean air tight container.
Observation
Shunthi converts into light brown coloured fine powder.
Precautions
Shunthi Churna should be stored in clean air tight container.
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Result
Table No. 59 Showing quantity of Shunthi before and after Churni karana
Drug Before Churni karana (in gms)
After Churni karana (in gms)
Loss (in gms)
Observation
Shunti 100 80 20 Colour-Light brown Smell-Aromatic Touch- Fine Taste- Katu
15. PIPPALI CHURNIKARANA
Date of Commencement : 18-2-06
Date of Completion : 18-2-06
Equipments : Ulukhala Yantra, Cloth etc.
Drugs : Pippali : 100gms
Method of preparation
Pippali 100gms was taken in ulukhala yantra and by pounding it was made
into churna and sieved through cloth, the procedure was repeated until complete fine
powder was obtained and stored in clean air tight container.
Observation
Pippali converts into light blakish green colour fine powder.
Precautions
Pippali Churna should be stored in air tight container.
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Result
Table No. 60 Showing quantity of Pippali before and after Churni karana
Drug Before Churni karana (in gms)
After Churni karana (in gms)
Loss (in gms)
Observation
Pippali 100 85 15 Colour-Light blackish green Smell-Aromatic Touch- Fine Taste- Pungent
16. MARICHA CHURNIKARANA
Date of Commencement : 20-2-06
Date of Completion : 20-2-06
Equipments : Ulukhala Yantra, Cloth etc.
Drugs : Maricha : 100gms
Method of preparation
Maricha 100gms was taken in ulukhala yantra and by pounding it was made
into churna and sieved through cloth, the procedure was repeated until complete fine
powder was obtained and stored in clean air tight container.
Observation
Maricha Churna converts into Grayish colour fine powder.
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Result
Table No. 61 Showing quantity of Maricha before and after Churni karana
Drug Before Churni karana (in gms)
After Churni karana (in gms)
Loss (in gms)
Observation
Maricha 100 90 10 Colour-Grayish Smell-Teekshna gandhi Touch- Fine Taste- Katu
17. PREPARATION OF SHANKHADI CHOORNA
Date of Commencement : 22-2-06
Date of Completion : 22-2-06
Equipments : Khalwa Yantra, etc.
Sl.No Drugs Quantity
1 Shankha Bhasma 50 gms
2 Saindhava Lavana Churna 50 gms
3 Sauvarchala Lavana Churna 50 gms
4 Vida Lavana Churna 50 gms
5 Samudra Lavana Churna 50 gms
6 Oudbidha Lavana Churna 50 gms
7 Yavakshara Churna 50 gms
8 Shoditha Tankana 50 gms
9 Jatiphala Churna 50 gms
10 Shatapushpa Churna 50 gms
11 Yamanika Churna 50 gms
12 Hingu Churna 50 gms
13 Shunti Churna 50 gms
14 Pippali Churna 50 gms
15 Maricha Churna 50 gms
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Mixing of Ingredients
50gms of each drug was weighed and taken in khalwa yantra and mixed thoroughly.
Results
Total quantity of Shankhadi Choorna obtained was 750 gms.
Observations
Colour : Light brown.
Smell : Teekshnagandhi.
Touch : Fine.
Taste : Lavana, Kshareya.
II. ANALYTICAL STUDY
To know the marker components, physicochemical properties and to identify
the composition of products, the analysis of the drug according to the modern
parameters is necessary. Though, Ayurveda is having its unique analytical approach
towards drugs. But in present era there is a necessity of understanding a drug based on
modern methodology of analysis also. In this section of the study, we have tried to
give the inferences for the analysis.
The study was undertaken at Bangalore test house, Bangalore, K.L.E.
Society’s college of Pharmacy, Gadag.
The study has been divided into two parts.
1) Physical Analysis 2) Chemical Analysis.
1. PHYSICAL ANALYSIS :
a) Organoleptic characters:
Colour : Brown
Smell : Characteristic
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Touch : Fine
b) Analysis
Determination of pH Value:
Procedure: The pH value of the sample was determined by a Digital pH meter.
One gram of Shankhadi choorna was weighed accurately and dissolved in 100ml of
water and pH was noted in the Digital pH meter.
Results : pH = 9.06
Loss on drying at 1100C
Procedure: Two grams of Shankhadi choorna was weighed in a silica crucible and
dried in a hot air oven at 1100C till a constant weight is obtained. The difference in the
two weighing gives the loss on drying & then the percentage of loss on drying was
calculated.
Results : Losson drying at 1100C : 4.18%
Determination of Total Ash:
Procedure : Take about 2 gms accurately weighed, ground drug in a previously traced
silica dish, previously ignited and weighed. Scatter the ground dry in a fine even layer
on the bottom of the dish. Incinerate by gradually increasing the heat not exceeding
dull red heat (4500C) until free from carbon. Cool and weighed. Then the percentage
of ash with reference to the air dried drug was calculated.
Results: Total ash: 51.84%
Determination of Acid Insoluble Ash:
Procedure : Boil the ash obtained in the process described under determination of total
ash for 5 minutes with 25ml of dilute hydrochloric acid, collect the insoluble matter
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on an ashless filter paper. Wash with hot water and ignite. Weigh it and calculate the
percentage of acid insoluble ash with reference to the air dried drug.
Results: Acid insoluble ash: 2.15%
Determination of water soluble ash:
Procedure: Boil the ash obtained in the process described under determination of total
ash for 5 minutes with 25ml of water; collect the insoluble matter on an ashes filter
paper, wash with hot water, and ignite to constant weight at a low temperature.
Substract the weight of the insoluble matter from the weight of the ash, the difference
in weight represents the water soluble ash. Calculate the percentage of water soluble
ash with reference to the moisture free drug.
Results: Water soluble ash : 42.74%
Determination of water soluble extractive :
Procedure: Macerate about 5 grams of air dried drug with 100ml of chloroform water
in a closed flask for twenty four hours, shaking frequently during six hours and
allowing to stand for nineteen hours. Filter this and pipette 25ml of this liquid and
evaporate to dryness in a tared flat bottomed dish and dry at 1050C, to constant
weight. Calculate the percentage of water soluble extractive with reference to air dried
drug.
Result: water soluble extractive : 51.90%.
Determination of Alcohol soluble extractive:
Procedure : Macerate about 5 grams of the air dried sample with 100ml of ethanol in a
closed flask for twenty four hours, shaking frequently during six hours and allowing
to stand for eighteen hours. Filter rapidly taking precautions against loss of solvent
evaporate 25ml of the filterate to dryness in a tared flat bottomed dish and dry at
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1050C, to constant weight and weigh. Calculate the percentage of alcohol soluble
extractive with reference to the air dried drug.
Results: Alcohol soluble extractive : 50.87%
Determination of size of particle:
Procedure : It can be possible to use the ordinary microscope for particle size
measuring in the range of 0.2 micrometer to about 100micrometer. According to
microscope method the fine powder was sprinkled on the slide covered with covering
slip and placed on a mechanical stage. In initial standardization of micrometer was
carried out by coinciding the lines of both oculo micrometer, stage micrometer and
standardized by using the formula.
SM / OM x 10 = m
In the next step, the stage micrometer was removed and the mounted slide was
placed on a mechanical stage and focused.
The particles are measured along an orbitarily chosen fixed lines covered by
the particles using the oculo micrometers. The size of the partical was calculated
using the standard value.
Results : Size of particle : 15.16 Micrometer.
Determination of Flow property:
Procedure :
Angle of repose : It is the maximum angle that can be obtained between the free
standing surface of a powder heap and the horizontal plane i.e tan θ = 2h/D
Where D is the diameter of the circle & ‘h’ is the height of the powder heap.
Angle of repose by which we can analyse either the powder having very good flow
property, good property or a bad flow property. This test involve the hollow cylinder
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half is filled with the sample with one end sealed by transparent plate. The cylinder is
rotated about its horizontal axis until the powder surface cascades. The curved wall is
lined with sand paper to prevent prefential slip at this surface. If the value comes
between 200-400 indicates reasonable flow potential.
Results : Flow property :
Angle of repose = 42.570
Determination of Flow Rate:
Procedure : A simple indication of the ease with which a material can be induced to
flow is given by application of a compressibility index “I”
I = [1-V/V0] x 100
Where ‘V’ is the volume occupied by sample of the powder after being subjected to a
standardized tapping procedure.
V0 = Volume before tapping procedure.
In this procedure one measuring cylinder is taken and is filled with sample. The level
of the sample should be noted. Then at a height of 2cm continuous 10 tapping should
be done, after that the level of the sample in the cylinder is once again noted and the
value “I” is calculated with respect to the Vo and V value. If the “I” is below 15%
usually having good flow rates.
Results : Flow rate:
Compressibility Index I = 28%
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Determination of Fineness of particles :
Procedure :
The degree of coarseness or fineness of a powder is differentiated and
expressed by the size of the mesh of the sieve through which the particle is able to
pass.
A suitable quantity of the sample is weighed and transferred to the set of
sieves shaken in a sieve shaken for about 30minutes and the residue on each sieve is
weighed separately.
Results: Fineness of particles
Passes through sieve No. 85
2. CHEMICAL ANALYSIS
Estimation of calcium
Procedure: Weigh accurately oppropriate quantity of the sample and dissolve in 3ml
of dilute hydrochloric acid and 10 ml of water. Boil for 10 minutes. Cool, dilute to
50ml with water. Titrate width 0.05M Disodium edetate to within a few ml of the
expected end point, add 8ml of Sodium Hydroxide solution (saturated solution) and
0.1g of the calcon mixture and continue the titration until the colour of the solution
changes from pink to full blue colour. Each ml of 0.05 M Disodium edetate is
equivalent to 0.0020 g of calcium.
Results : Percentage of calcium, as Ca: 4.5%
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Estimation of Ammonia:
Principle : The sample after pH adjustment to 7.4 with phosphate Buffer is distilled
and the distillate containing Ammonia is treated with Nesslers Reagent and the yellow
Brown colour produced is compared with that of standard.
Reagents:
Ammonia free distilled water
Phosphate Buffer solution
Sodium sulphite solution
Nesslers Reagent
Ammonia stock solution
Ammonia intermediate solution.
Ammonia working solution.
Procedure:
Take appropriate quantity of the sample in a 500ml round flask and adjust the
pH to 7.4, Add 10ml of Phosphate Buffer and immediately start distillation without
delay. Distill at a rate of 6 to 10ml per minute and collect the distillate in a volumetric
flask until the last distillate shows no Ammonia by testing with Nessler’s Reagent.
Pipette into a 100 ml Nesslers tubes an aliquot of standard Ammonium solution,
include a Nessler’s tube as blank. Pipette an aliquot of the distillate. Make up the
contents to 100ml with Ammonia free distilled water. Add 2.0ml of Nesslers Reagent
to each tube and mix thoroughly. After 10 minutes, measure the absorbance or
transmittance in a spectrophotometer at 400 to 500nm.
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Calculation:
Sample Absorbance x Standard weight x dilution ----------------------- ------------------- -------- x 100 Standard Absorbance dilution Sample
weight = _____________ % Ammonia.
Results: Percentage of Ammonia as NH3 = 0.1 %
Estimation of potassium :
Procedure : Prepare a series of standard solutions containing potassium to be
determined in increasing concentration range. Choose the potassium filter. Spray
water into the flame and adjust the galvanometer reading to zero. Spray the most
concentrated standard solution into the flame and adjust the sensitivity so that a full
scale deflection of galvanometer is recorded. Again spray water into the flame and
when the galvanometer reading is constant, re-adjusting it to zero. Spray each
standard solution into the flame three times, recording the steady galvanometer
readings obtained and washing the apparatus thoroughly with water after each
spraying. Prepare a calibration curve by plotting the mean of each group of three
readings against the concentration. Prepare the solution of the sample. Spray the
solution into the flame three times, recording the galvanometer readings and washing
the apparatus thoroughly with water after each spraying using the mean of the
galvanometer readings. Determine the concentration of the sample from the
calibration curve to confirm the concentration thus obtained, repeat the operation with
a standard solution of the same concentration as that of the sample solution.
Results : Percentage of potassium, as K = 6.1%
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Estimation of sodium:
Procedure: Prepare a series of standard solutions containing sodium to be determined
in increasing concentration range. Choose the sodium filter. Spray water into the
flame and adjust the galvanometer reading to zero. Spray the most concentrated
standard solution into the flame and adjust the sensitivity so that a full scale deflection
of galvanometer is recorded. Again spray water into the flame and when the
galvanometer reading is constant re-adjusting it to zero. Spray each standard solution
into the flame three times, recording the steady galvanometer readings obtained and
washing the apparatus thoroughly with water after each spraying. Prepare a
calibration curve by plotting the mean of each group of three readings against the
concentration. Prepare the solution of the sample. Spray the solution into the flame
three times, recording the galvanometer readings and washing the apparatus
thoroughly with water after each spraying using the mean of the galvanometer
readings. Determine the concentration of the sample from the calibration curve. To
confirm the concentration thus obtained, repeat the operation with a standard solution
of the same concentration as that of the sample solution.
Results : Percentage of sodium, as Na = 22.9%
III. EXPERIMENTAL STUDY:
Evaluation of Antisecretory and Antiulcer activity using PYLORUS
LIGATED ULCER MODEL300
Date of commencement: 8-3-06 to 10-3-06
Principle: Peptic ulcers constitute a major disease that affect human gastrointestinal
tract. The common clinical features of peptic ulcers are hyper acid secretion and ulcer
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formation in the stomach and duodenal part of the intestine. Acute gastric ulcers can
be produced in laboratory animals by the use of corrosive substances such as alcohol
aspirin or indomethacin, or by surgical manipulation like pyloric ligation, or by
subjecting the animals to acute stressfull conditions. The most commonly used
technique is the pyloric ligation induced acid secretion and ulcer formation. The
procedure is simple and produces reliable number of gastric ulcers. Drugs like H2-
histamine antagonists inhibit pyloric ligation induced peptic ulcers.
Albino rats of either sex weighing between 150g – 200gms were taken from
our college animal house and the whole study was carried out in the
experimental laboratory attached with the institute.
Requirements:
Animal : Albino Rats (150-200gms, overnight fasted)
Drugs : Anesthetic ether, Ranitidine
Trial drug Shankhadi choorna,
NaOH (0.01N), Topfer’s reagent,
Equipment : Dissecting table, Microscope, pH meter, burette stand, burette,
beakers, surgical equipments.
Selection of Rat:
18 healthy Albino rats of either sex weighing 150-200 gms were selected and
grouped into three (Group I, Group II & Group III), Such that each group consisted of
6 rats. They were marked for their individual indentification in different parts of the
body namely head, middle of the body, four limbs, and hind limbs, junction between
body & tail, and tail were named as per the group respectively.
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Group I : Received 1ml of tween 80 by oral route and served as normal Control
group.
Group II : Received 27mg/kg body weight of Ranitidine with tween 80 orally and
served as Standard group.
Group III : Received 90 mg/kg body weight of Trial drug Shankhadi choorna with
tween 80 and ushna jala orally served as Trial group.
Fixation of Rat Dose:
To calculate the Rat dose from Human dose, the formula is
Rate dose = Human dose × surface area factor 0.018 × 5 gives per kg body weight
dose.
The human dose is multiplied with the constant 0.018 and multiplied by 5 to
get per kg body weight dosage of Rat.
Ranitidine – 27mg/kg body wt
Shankhadi choorna – 90mg / kg body wt.
Procedure:
All the animals were fasted for 24 hours before pyloric ligation, but water ad
libitum was supplied and care was taken to avoid coprophagy. How ever, no water
was supplied during the experiment. 15 minutes after the drug administration under,
light ether anesthesia, the pylorus of the stomach was ligated i.e. the abdomen was
opened by a small midline incision below the xiphoid process. Pyloric end was
slightly lifted out and ligated avoiding traction to the pylorus or damage to its blood
supply, close the abdomen wall by putting the sutures. Clean the skin from any blood
spots and bleeding. Apply collodion over the wound. Keep the rat in a separate cage
and allow it to recover. After 4 hrs of pyloric ligation sacrifice the animals by the over
“Preparation, Physico-Chemical analysis of Shankhadi Choorna and Evaluation of its
114
Gastric Antisecretory and Antiulcer activity, An Experimental Study”
Methodology
dose of anesthetic ether. Open the abdomen and tie the oesophageal end (cardiac end)
of the stomach. Cut and remove the entire stomach from the body of the animal.
Give a small cut to the pyloric region just above the ligation and collect the
contents of the stomach in a graduated centrifuge tube.
Open the stomach along the greater curvature and wash it slowly under the
running tap water. put it on the slide glass and observe under 10 × magnification for
ulcers. And scoring of ulcers was done as below:
0 = Normal coloured stomach
0.5 = Red colouration
1 = Spot ulcers.
1.5 = Haemorrhagic streaks
2 = Ulcers ≥3 but ≤ 5
3 = Ulcers > 5
Mean ulcer score for each animal is expressed as ulcer index.
The percentage protection was calculated using the formula.
Percentage protection = 100- Ut ______ x 100 Uc
Where Ut = Ulcer index of treated group
Uc = Ulcer index of control group.
In order to calculate the difference between the control and the treatment
animals, the results were subjected to ANOVA test.
“Preparation, Physico-Chemical analysis of Shankhadi Choorna and Evaluation of its
115
Gastric Antisecretory and Antiulcer activity, An Experimental Study”
Methodology
METHODS FOR ESTIMATION OF VOLUME OF GASTRIC JUICE, FREE
ACIDITY, TOTAL ACIDITY AND pH.
Procedure:
After collecting the contents of the stomach in a graduated centrifuge tube as
said above, Centrifuge of gastric content was done at 1,000 rpm for 10min, the
volume of gastric juice was noted.
One ml of supernatent of gastric juice liquid was pipetted out and diluted with
10ml of distilled water the pH of this solution was noted with the help of pH meter.
Titration of the solution against 0.01N Sodium hydroxide using Topfer’s reagent as
indicator was carried out to the end point when the solution turns to orange colour.
The volume of NaOH was noted which corresponds to the free acidity. Further
titration till the solution regains pink colour was carried out the volume of NaOH was
noted which corresponds to the total acidity. Acidity (meq/1/100g) can be expressed
as.
Acidity = Vol. of NaOH x 0.01 x 100 meq/L/100g
0.1
The statistical significance was determined by using ANNOVA test.
as Alkaline phosphates not concern with the anti ulcer activity so it was not
estimated.
“Preparation, Physico-Chemical analysis of Shankhadi Choorna and Evaluation of its
116
Gastric Antisecretory and Antiulcer activity, An Experimental Study”
Results: I. ANTIULCER ACTIVITY:
Table No. 62 Showing data of Antiulcer activity.
Group
Body weight (gm)
Treatment
Ulcer Index
Normal colour
stomach
Red colour
stomach
Spot ulcers
Heamorrhagic streaks
Ulcer ≥ 3
but ≤ 5
Ulcer > 5
Total score
Mean Ulcer Index ± SEM
% Proctection
150 - 0.5 1 1.5 2.0 - 5 160 - 0.5 1 1.5 - 3.0 6 150 - 0.5 1 1.5 2.0 - 5 160 - 0.5 1 1.5 2.0 3.0 8 170 - 0.5 1 1.5 - - 3
I
[Control]
150
Tween 80 (1ml)
- 0.5 1 1.5 - 3.0 6
5.50
± 0.67
0 %
150 - 0.5 - - - - 0.5 160 - 0.5 1 - - - 1.5 200 - 0.5 - - - - 0.5 170 - 0.5 1 - - - 1.5 160 - 0.5 - - - - 0.5
II [Standard]
170
Ranitidine 27 mg/kg
with Tween 80 - 0.5 - - - - 0.5
0.83 ±
0.21
85 %
160 - 0.5 - - - - 0.5 190 - 0.5 1 1.5 - - 3.0 180 - 0.5 - - - - 0.5 150 - 0.5 - - - - 0.5 180 - 0.5 1 - - - 1.5
III [Trial]
160
Shankhadi choorna 90mg/kg
with Tween 80 - 0.5 - - - - 0.5
1.08
± 0.41
81 %
Table No. 63 Showing Intermediate Calculation of Anova table of anti ulcer
activity
Source of variation Degrees of
freedom
Sum of
squares
Mean square
Treatment
(between columns)
2 82.694 41.347
Residual (within columns) 15 20.042 1.336
Total 17 102.74
F Valu = 30.946,
Table No. 64 Showing Summary of Data of antiulcer activity.
Group No of animals Mean SD SEM Median
I [C] 6 5.50 1.64 0.670 5.50
II [S] 6 0.83 0.51 0.21 0.50
III [T] 6 1.08 1.02 0.41 0.50
Table No. 65 Showing Comparision with control group in antiulcer activity.
Comparision Mean Difference Q P Value
C Vs S 4.66 9.88 *** P< 0.001
C Vs T 4.41 9.35 *** P< 0.001
Table No. 66 Anova Test of Anti Ulcer Activity.
Group Treatment Ulcer Index % Protection
I Control with tween
80
5.50 ± 0.67 0 %
II Ranitidine with
tween 80
0.83 ± 0.21* 85 %
III Shankhadi Choorna
with tween 80
1.08 ± 0.91* 81 %
* = p< 0.001
118
Figure No.1 Comparison of ulcer index in Anti ulcer activity.
0123
456
Control
Ranitid
ine
Shankh
adich
oorna
Treatment
Ulc
er In
dex
It is evident from Table No. 66 and figure I that the ulcer index and percentage
protection in control group I is 5.50 ± 0.67 and 0 %, Ranitidine (Standard) group II is
0.83 ± 0.21 and 85%, shankhadi choorna (Trial) group III is 1.08 ± 0.41 and 81%. The
results are stastically significant by ANOVA test. When compared with control group
the treatment groups, Ranitidine and Shankhadi choorna both showed more
significant by ANOVA test. (Table No. 65)
It follows that, when compared with Ranitidine, Shankhadi choorna showed
equipotent effect on pylorus ligated ulcer model. Thus Shankhadi choorna has an
Antiulcer activity.
119
II. Antisecretory Activity
Table No.67. Showing data of Antisecretory activity.
Group
Body weight (gm)
Treatment
Volume of gastric juice
(in ml)
Volume of gastric Juice (ml/100gm)
Free acidity meq/L/100gm
Total acidity
(meq/L/100gm)
pH
150 8.1 5.4 62 92 2.8 160 10.6 6.62 68 101 3.0 150 9.2 6.13 77 108 2.7 160 9.4 5.87 72 106 2.7 170 9.3 5.47 69 107 3.0 150 9.7 6.46 72 108 2.9
I
[Control]
Tween 20 (1ml)
9.38 ± 0.33 5.99 ± 0.20 70.0 ± 2.04 103.67 ± 2.56 2.85 ± 0.056 150 3.0 2.0 38 62 5.1 160 2.8 1.75 42 66 5.0 200 3.2 1.6 46 58 4.8 170 2.6 1.52 48 61 4.6 160 2.8 1.75 42 62 5.2 170 3.0 1.76 47 63 5.1
II [Standard]
Ranitidine 27 mg/kg
with tween 80
2.90 ± 0.08 1.73 ± 0.06 43.83 ± 1.55 62.00 ± 1.06 4.96 ± 0.091 160 6.4 4.0 51 78 4.2 190 5.5 2.89 56 88 4.6 180 5.2 2.88 50 76 4.2 150 5.0 3.33 49 84 4.3 180 8.0 4.44 56 82 4.7 160 6.5 4.06 58 86 4.2
III [Trial]
Shankhadi choorna 90mg/kg
with tween 80
6.10 ± 0.45 3.60 ± 0.26 53.33 ± 1.54 82.33 ± 1.89 4.36 ± 0.091
Table No.68 Showing Intermediate calculation of Anova table for volume of
gastric juice in Anti secretory activity.
Source of variation Degrees of freedom
Sum of squares
Mean square
Treatment (between columns)
2 126.1 63.05
Residual (within columns) 15 9.72 0.64 Total 17 135.8
F Value = 97.22
Table No.69 Showing Summary of Data of Volume of gastric juice in Anti
secretory activity.
Group No of animals Mean SD SEM Median I [C] 6 9.38 0.80 0.33 9.35 II [S] 6 2.90 0.20 0.085 2.90 III [T] 6 6.10 1.11 0.45 5.95
Table No.70 Showing Comparision of volume of gastric juice with control group
in anti secretory activity.
Comparision Mean Difference Q P Value C Vs S 6.48 19.72 *** P< 0.001 C Vs T 3.28 9.98 *** P< 0.001
Table No.71 Showing Intermediate calculation of Anova table for volume of
gastric juice (ml per 100gm) in Anti secretory activity.
Source of variation Degrees of freedom
Sum of squares
Mean square
Treatment (between columns)
2 54.758 27.37
Residual (within columns) 15 3.578 0.23 Total 17 58.336
F Value = 114.76
121
Table No. 72 Showing Summary of Data of Volume of gastric juice (ml/100gm) in
Anti secretory activity.
Group No of animals Mean SD SEM Median I [C] 6 5.99 0.50 0.20 6.00 II [S] 6 1.73 0.16 0.06 1.75 III [T] 6 3.60 0.65 0.26 3.66
Table No. 73 Showing Comparision of volume of gastric juice (ml/100gm) with
control group in Anti secretory activity.
Comparision Mean Difference q P Value C Vs S 4.66 9.88 *** P< 0.001 C Vs T 4.41 9.35 *** P< 0.001
Table No. 74 Showing Intermediate calculation of Anova table for free acidity
(meq/L/100gm) in Anti secretory activity.
Source of variation Degrees of freedom
Sum of squares
Mean square
Treatment (between columns)
2 2105.4 1052.7
Residual (within columns) 15 270.17 18.01 Total 17 2375.6
F Value = 58.448
Table No. 75 Showing Summary of Data of free acidity (meq/L/100gm) in Anti
secretory activity.
Group No of animals Mean SD SEM Median I [C] 6 70.00 5.02 2.04 70.50 II [S] 6 43.83 3.81 1.55 44.00 III [T] 6 53.33 3.77 1.54 53.50
122
Table No. 76 Showing Comparision of free acidity (meq/L/100gm) with control
group in Anti secretory activity.
Comparision Mean Difference q P Value C Vs S 26.16 15.103 *** P< 0.001 C Vs T 16.66 9.62 *** P< 0.001
Table No. 77 Showing Intermediate calculation of Anova table for total acidity
(meq/L/100gm) in Anti secretory activity.
Source of variation Degrees of freedom
Sum of squares
Mean square
Treatment (between columns)
2 5209.3 2604.7
Residual (within columns) 15 338.67 22.57 Total 17 5548.0
Table No. 78 Showing Summary of Data of total acidity (meq/L/100gm) in Anti
secretory activity.
Group No of animals Mean SD SEM Median I [C] 6 103.67 6.28 2.56 106.5 II [S] 6 62.00 2.60 1.06 62.0 III [T] 6 82.33 4.63 1.89 83.0
Table No. 79 Showing Comparision of total acidity (meq/L/100gm) with control
group in Anti secretory activity.
Comparision Mean Difference q P Value C Vs S 41.66 21.47 *** P< 0.001 C Vs T 21.33 10.99 *** P< 0.001
Table No. 80 Showing Intermediate calculation of Anova table for pH in Anti
secretory activity.
Source of variation Degrees of freedom
Sum of squares
Mean square
Treatment (between columns)
2 14.28 7.141
Residual (within columns) 15 0.6017 0.0401 Total 17 14.883
F 178.02
123
Table No. 81 Showing Summary of Data of pH in Anti secretory activity.
Group No of animals Mean SD SEM Median I [C] 6 2.85 0.137 0.056 2.85 II [S] 6 4.96 0.225 0.091 5.05 III [T] 6 4.36 0.225 0.091 4.25
Table No. 82 Showing Comparision of pH with control group in Anti secretory
activity.
Comparision Mean Difference q P Value C Vs S -2.117 25.88 *** P< 0.001 C Vs T -1.517 18.55 *** P< 0.001
Table No. 83 Anova Test of Anti Secretory Activity.
* = p<0.001
Gro
up
Tre
atm
ent Volume of
gastric
juice
(in ml)
Volume of
gastric
juice
(ml/100gm)
Free acidity
mEq/L/100g
m
Total acidity
mEq/L/100g
m
pH
I Control
with tween
80
9.38 ±0.33 5.99 ± 0.20 70.0 ±2.04 103.67 ±2.56 2.85
± 0.056
II Ranitidine
with tween
80
2.90 ±0.08* 1.73 ±0.06* 43.83 ±1.54* 62.00 ±1.06* 4.96
±
0.091*
III Shankhadi
Choorna
with tween
80
6.10 ±0.45* 3.60 ±0.26* 53.33 ±1.54* 82.33 ±1.89* 4.36
±
0.091*
124
Figure No. 2. Comparitive study of volume of gastric juice (in ml) in Anti
secretory activity
0123456789
10
Control Ranitidine Shankhadichoorna
Treatment
Volu
me
in m
l
Figure No.3 Comparitive study of volume of gastric juice (ml/100gm) in anti
secretory activity.
01234567
Con
trol
Ran
itidi
ne
Shan
khad
iC
hoor
na
Treatment
Volu
me
in m
l/100
gm
125
Figure No.4 Comparitive study of free acidity in Anti secretory activity.
01020304050607080
Control Ranitidine ShankhadiChoorna
Treatment
mEq
/L/1
00gm
Figure No.5 Comparitive study of Total acidity in Anti secretory activity.
020406080
100120
Control Ranitidine ShankhadiChoorna
Treatment
mEq
/L/1
00gm
Figure No.6 Comparitive study of pH in Anti secretory activity.
0123456
Control Ranitidine Shankhadichoorna
Treatment
pH
126
Table No. 84 Showing comparison of percentage decrease in groups
Gro
up
Tre
atm
ent Decrease in
Volume of gastric
juice (inml)
Decrease in Volume of
gastric juice
(ml/100gm)
Decrease in Free acidity mEq/L/100g
m
Decrease in Total acidity mEq/L/100g
m
I Control with tween
80
O % O % O % O %
II Ranitidine with tween
80
69.09 % 71.12 % 37.39 % 40.2 %
III Shankhadi Choorna
with tween 80
34.97 % 39.9 % 23.82 % 20.59 %
It is evident from Table No. 83 and figure No. 2 that the volume of gastric
juice (in ml) secreted in control group I is 9.38 ± 0.33, Ranitidine (Standard) group II
is 2.90 ± 0.08, Shankhadi Choorna (Trial) group III is 6.10 ± 0.45. The results are
statistically significant by ANOVA test. When compared with control group, the
treatment groups both Ranitidine and Shankhadi choorna both showed more
significant by ANOVA test (Table No.70)
It is evident from Table No.83 and figure No. 3 that the volume of gastric
juice secreted in ml/100gm in control group I is 5.99 ± 0.20, Ranitidine (Standard)
group II is 1.73 ± 0.06, Shankhadi choorna (Trial) group III is 3.60 ± 0.26. The results
are statistically significant by ANOVA test. When compared with control group, the
treatment groups, Ranitidine and Shankhadi choorna both showed more significant by
ANOVA test (Table No. 73).
It is evident from Table No.83 and figure No.4 that the Free acidity
(mEq/L/100) in control group I is 70.0 ± 2.04, Ranitidine (Standard) group II is
43.83 ± 1.54, Shankhadi choorna (Trial) group III is 53.33 ± 1.54. the results are
127
statistically significant by ANOVA test. When compared with control group the
treatment groups, Ranitidine and Shankhadi choorna both showed more significant by
ANOVA Test (Table No. 76).
It is evident from Table No. 83 and figure No.5 that the Total acidity
(mEq/L/100gm) in control group I is 103.67 ± 2.56, Ranitidine (Standard) group II is
62.00 ± 1.06, Shankhadi choorna (Trial) group III is 82.33 ± 1.89. the results are
statistically significant by ANOVA test. When compared with control group, the
treatment groups, Ranitidine and shankhadi choorna both showed more significant by
ANOVA test (Table No.79).
It is evident from Table No. 83 and figure No.6 that the pH in control group I
is 2.85 ± 0.056, Ranitidine (Standard) group II 4.96 ± 0.091, Shankhadi choorna (Trial)
group III is 4.36 ± 0.091, The results are statistically significant by ANOVA test.
When compared with control group, the treatment groups, Ranitidine and Shankhadi
choorna both showed more significant by ANOVA test (Table No.82).
It is evident from Table No. 84 that Ranitidine (Standard) group II showed
decrease in the volume of gastric juice (in ml) by 69.09 %, volume of gastric juice
(ml/100gm) by 71.12 %, free acidity by 37.39%, and Total acidity by 40.2%, while
Shankhadi choorna (trial) group III, has shown decrease in volume of gastric juice (in
ml) by 34.97 %, volume of gastric juice in ml/100gm by 39.9 %, free acidity by 23.82
% and total acidity by 20.59 %.
128
Discussion
DISCUSSION
Whenever a concept of Ayurveda has been approached with an idea of
research using the test research methodology an air of inadequacy has been felt. At
last to solve this problem to some extent now a days a number of research works are
in progress. In present situation Ayurveda has entered the age of rational therapeutics
where it has to stand neck to neck with the advancements adopted by modern medical
science and as such, assessment are evaluation of each prescribed remedy should be
done with the help of Ayurvedic and modern parameters as well.
Many classical texts of our science offers us numerous compound
formulations in the treatment of Annadravashoola. Out of all those, Shankhadi
choorna was choosen to study its Antisecretory and Antiulcer activity in selected
animal models.
In the present study importance is laid under proper classical method of
preparation and to know the efficacy of the preparation experimentally.
Estimation of ulcer index is convenient in experimental study and collection of
gastric secretions, estimation of free acidity, Total acidity and pH can be assessed
easily, as Acid & pepsin play an important role in causing ulcer. So the experiment
study of antisecretory and anti ulcer activity was selected.
The ingredients of the Shankhadi choorna contains Shankha which is having
deepana pachana actions, indicated for shoola, is kshara dravya (Caco3) which play an
important role in neutralizing acid, local sedative and antiseptic.
Saindhava lavana is tridoshashamaka, deepaka, pachaka indicated in vrana,
Sauvarchala lavana is deepaka, pachaka, vatanulomaka, indicated in shoola.
Vida lavana is vataghana, agnideepaka, kapha vatanulomaka and indicated in shoola.
“Preparation, Physico-Chemical analysis of Shankhadi Choorna and Evaluation of its
129
Gastric Antisecretory and Antiulcer activity, An Experimental Study”
Discussion
Samudra lavana is deepaka, vatahara indicates in shoola.
Audbhida lavana, is deepaka, pachaka, indicated in shoola and is kshara dravya which
help in neutratizing the acid.
Tankana is vatakaphashamaka, deepaka and indicated in vrana and shoola, it is also a
kshara works as antacid, local sedative and antiseptic
Jathiphala is deepaka, pachaka, has mild anti bacterial activity, depressant and
relaxant effects in experimental models.
Shatapushpa is agnideepaka, vata kaphashamaka indicated in Vrana and shoola.
Yamanika is kaphavatahara, dipakapachaka indicated in krimi and shoola.
Hingu is kaphavatahara, shoolahara, anulomaka indicated in krimi and shoola.
Shunti is also vatakaphahara, deepaka, indicated in shoola. Pippali is kaphavata
shamaka indicated in krimi and shoola. Maricha is deepaka, kapha vatahara and
indicated in krimi and shoola.
So seeing these properties of drugs on disease of Annadrava shoola and Gastric
ulcers, and seeing the line of Treatment of Shoola, where pachaka, kshara pradana
choorna etc are required so the compound Shankhadi choorna was selected for the
study.
Probable mode of action of Shankhadi choorna:
As put forth earlier the treatment of shoola, Annadravashoola, gastric ulcer
includes Agnideepaka, Amapachana, Tridoshashamaka, Shoolaprashamana,
Vranaropana, Ksharadravya choorna, Vatanulomaka, Antibacterial and Antiseptic
actions so considering these.
“Preparation, Physico-Chemical analysis of Shankhadi Choorna and Evaluation of its
130
Gastric Antisecretory and Antiulcer activity, An Experimental Study”
Discussion
The probable mode of action of the compound is as follows.
The compounds like
Shankha, Saindhavalavana, Savarachala lavana, Vidalavana, Samudralavana, Yavakshara, Tankana, Jathiphala, Shatapushpa, Yavanika, Shunti, Maricha,
Possess Agnideepana properties
As agni mandya is prime cause for diseasse, the balance of the agni is achieved by
Agnideepaka properties there by releiving the symptomatology of Annadrava shoola.
Shankha, Saindhavalavana, Yavakshara, Jatiphala, Yavanika
Possess Amapachaka properties
There by relieving Ama by which srotoavarodha (Sangha) can be removed which is
prime factor for Annadrava shoola.
Shankha, Saindhavalavana,
Possess Tridosha shamaka property
As Anndrava shoola is Tridoshaja vyadhi it helps in bringing vitiated dosha to normal
functioning.
“Preparation, Physico-Chemical analysis of Shankhadi Choorna and Evaluation of its
131
Gastric Antisecretory and Antiulcer activity, An Experimental Study”
Discussion
Shankha, Sauvarchala lavana, Vida lavana samudra lavana, Yavakshara, Tankana,
Shatapushpa, Yavanika, Hingu, Shunti, pippali, maricha,
Possess Shoola prasamana properties
Indicated in shoola and act as local sedative by this shoola is relieved.
Saindhava, Tankana, Shatapushpa
Indicated in Vrana.
These drugs may help in healing of ulcer.
Shankha, Yavakshara, Tankana,
Are Kshara dravyas
Which are alkaline in nature and act as Antacid and help in neutralizing acid and by
this ulcer healing and relieve may be obtained.
Sauvarchala lavana, Vidalavana, Audbhida lavana, Hingu,
Posses Vatanulomana property
By which vata dosha is brought to normal state which is prime cause for producing
Annadrava shoola.
Jathiphala, Yavanika, Hingu, Pippali, Maricha, Tankana,
Possess Antibacterial property
“Preparation, Physico-Chemical analysis of Shankhadi Choorna and Evaluation of its
132
Gastric Antisecretory and Antiulcer activity, An Experimental Study”
Discussion
Found indicted in krimi Roga so this may help to eradicate Helicobacter pylori which
is a causative organism in acid peptic disorders.
Shankha, Tankana,
Possess Antiseptic action
Due to this the healing of gastric ulcers may occur.
Vida lavana, Samudra lavana,
Specially does control over Vata
Due to its ushna Teekshna property there by normal functioning of vata may be
achived.
Vida lavana, Yavakshara, Tankana, Shatapushpa, Yavanika, Hingu,
Shunti, Pippali, Maricha
Possess Katu, Teekshna, Ushna properties
May help in balancing vata & kapha dosha there by the inheritance of dosha in
aetiopathogenesis of disease can be achieved.
In secretion of HCl in the stomach; H2CO3 which is formed in the cell by the
combination of Co2 and H2o, the reaction being catalised by the enzyme carbonic
anhydrase, which plays an important in the HCl formation.
So the drugs kshara dravyas due to their mutrala action they absorb more
water molecules from the gut. And co2 by the vatanulamaka properties of drugs is
passed out of the body. So H2Co3 formation may be reduced due to which carbonic
“Preparation, Physico-Chemical analysis of Shankhadi Choorna and Evaluation of its
133
Gastric Antisecretory and Antiulcer activity, An Experimental Study”
Discussion
anhydrase enzyme activity may be reduced finaly the HCl formation may be reduced
by this antisecretory action may be seen.
Thus it can be inferred that the present study can effectively combat all the
factors in the causation of the disease Annadravashoola (gastric ulcer)
PHARMACEUTICAL STUDY
The raw drugs were subjected to shodhana and processed one by one and
preparation of Shankhadi choorna was carried out as mentioned in Rasendra sara
sangraha under shoola Roga chikitsa and they are discussed below one by one.
Shankha shodhana was done by swedana in dolayantra with kanji, which is a
amleya dravya and acidic in nature which helps in removing the external impurities.
The pottali was immersed in dolayantra in such a manner that it should not touch the
patra otherwise there may be chance of burning of cloth and Shankha pieces may
come out. After that it was washed with hot water, which helps in removing external
impurities like sand, mud etc.
Shodhana process is aimed to remove harmful impurities present in the drugs
and it also helps in removing the impurities caused by the association of other
materials and also converts mineral drugs into suitable forms for further treatment
with marana process. By marana process the drugs are reduced into fine particles. So
that these could be observed easily into the system and mix with Raktadi dhatus and
produce their desired effects without producing toxic effects.
Kumari was selected as bhavana dravya for Shankha marana as it is a good
binding agent and is also having kaphapitta shamaka property and tikta rasa of it helps
in reducing the kshareyata of Shankha.
“Preparation, Physico-Chemical analysis of Shankhadi Choorna and Evaluation of its
134
Gastric Antisecretory and Antiulcer activity, An Experimental Study”
Discussion
After subjecting for first Gajaputa to Shankha pieces, colour change of
Shankha from white to gray and weight loss of 9 gms was observed and the Shankha
pieces become brittle so that they can be powdered easily. Shankha pieces were
powdered, Mardana was done with kumari swarasa and chakrikas were prepared and
subjected for second Gajaputa, weight loss of 14 gms was observed. The obtained
Bhasma was subjected for Bhasma pareeksha, but did not passed. So it was once
again subjected for third Gajaputa, only then Shankha bhasma passed the
Rekhapoornatva, Varitara, Niswadu, etc. tests and there was 17gms weight loss, might
be due to reduction in the particle size and it may also be due to procedures like
mardhana etc.
In the procedures of churnikaranas of Saindhava lavana, Sauvarachala lavana,
Vida lavana, Samudra lavana, Oudbidha lavana and Yavakshara the weight loss after
churnikaranas was 6,5,6,7,5, and 5gms respectively may be due to the handling in
procedures.
Tankana shodhana was done by bharjana of fine powder in an iron pan.
During bharjana initially it liquefied and produced crackling sounds. After continous
bharjana it became bloomed and turned into white opaque substance: The weight of
Tankana before shodhana was 200gms. After shodhana 120gms, loss of weight was
80gms might be due to evaporation of water molecules.
In the procedures of churnikaranas of Jathiphala, Shatapushpa and Yamanika
the weight loss was 10,20, and 10 gms respectively as these contain essential oil, the
procedure of churnikaranas is difficult and loss is found due to sticky nature.
Hingu was subjected to Ghrita bharjana for churnikarna by this Hingu
ugragandha was reduced little and Ghrita is a demulcent which may help to relieve the
“Preparation, Physico-Chemical analysis of Shankhadi Choorna and Evaluation of its
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Gastric Antisecretory and Antiulcer activity, An Experimental Study”
Discussion
the irritations produced by it and pharmaceutically also it helps in powdering easily,
the weight loss was 6 gms may be in handling of procedure.
In Shunthi churnikarana weight loss was 20gms. Shunthi while churnikarana
the fibres was obtained which cannot be converted into choorna so the weight loss
may be acquired and due to handling also.
In Pippali churnikarana weight loss was 15gms as pippali also contain
essential oil by which churnikarana of pippali is also difficult and weight loss also
may be acquired and by handling of procedures also.
In Maricha churnikarana weight loss was 10gms may be due to handling of
procedure. In preparation of Shankhadi choorna no weight loss was seen in the last
procedure of mixing of ingredients since all fine powders was taken and added the
mixing was done uniformly & thoroughly.
ANALYTICAL STUDY
Though Ayurveda is having its unique analytical approach towards drugs in
present era, there is a necessity of understanding a drug based on modern
methodology of analysis also. So there is a need to evaluate the drugs with various
parameters.
The pH (1% solution) of Shankhadi choorna is 9.06. This shows the alkalinity
of the sample. It may be due to Shanka, Tankana and Yavakshara which are alkaline
in nature. Loss on drying at 1100C is 4.18%. This shows the moisture content present
in the Shankhadi choorna.
Total ash value of the sample is 51.84%. This shows the amount of Inorganic
material present in it. the acid insoluble ash value of the sample is 12.5% and water
soluble ash value is 42.74% which is less than total ash value.
“Preparation, Physico-Chemical analysis of Shankhadi Choorna and Evaluation of its
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Gastric Antisecretory and Antiulcer activity, An Experimental Study”
Discussion
The water soluble extractive is 51.90% and Alcohol soluble extractive is
50.87% this shows the absorption of Shankhadi choorna in the gut. The size of
particle is 15.16 micrometer this shows the particle size are fine in nature, which is
able to enter into the small capillaries and rate of absorption of drug is directly
proportional to the particle size of drug the particle size is fine so the absorption is
quick. In flow property, 42.570 is angle of repose which indicates reasonable flow
potential and in flow rate, compressibility Index is 28% which indicate poor flow
ability, flow property less than 25, and flow rate less than 15% are required for
capsule filling of any drug. In the fineness of particle test. Shankhadi choorna passes
through sieve No.85 suggests fine powder. Which shows quick absorption.
When the sample (Shankhadi choorna) is subjected to test assay for Calcium,
Ammonia, Potassium and sodium sample contains the values 4.5%, 0.1%, 6.1% and
22.9%. calcium, Ammonia, Potassium and Sodium respectively.
Experimental study
The trial drug Shankhadi choorna (group III), Ranitidine (standard groupII),
and control (group I) consisting of 6 rats each are evaluated in a set of standard
experimental on albino rats for Antisecretory and Antiulcer activity.
After administration of dose at the end of experiment it was observed that
Shankhadi choorna and Ranitidine protected the ulcers in pylorus ligated rat model i.e
Shankhadi choorna (81%) and Ranitidine (85%).
Shankhadi choorna is having significant antiulcer action in albino rats.
In Anti secretory activity, Shankhadi choorna group showed decrese in
volume of gastric juice (in ml), Volume of gastric juice (ml/100gm), free acidity, and
total acidity by 34.97%, 39.9%, 23.82% and 20.59% respectively and Ranitidine
“Preparation, Physico-Chemical analysis of Shankhadi Choorna and Evaluation of its
137
Gastric Antisecretory and Antiulcer activity, An Experimental Study”
Discussion
group showed decrease in volume of gastric juice (in ml), volume of gastric juice
(m/100gm), free acidity and total acidity by 69.09%, 71.12%, 37.39% and 40.2%
respectively.
However the pH of the gastric juice was enhanced by Ranitidine and
Shankhadi choorna, 4.96 ± 0.09 and 4.36 ± 0.09 respectively. Which is nearer to each
other. Finally it was found tht Shankhadi choorna is having significant antisecretory
action in Albino rats.
The properties of ingredients in Shankhadi choorna are antagonistic to acid
and pepsin and tridosha (vata pitta pradhana), which are the main causative factor for
gastric ulcers and Annadrava shoola (as mentioned by Vijayarakshitha, Madhukosha
madhavanidan 26th chapter 21-22 sloka) respectively. Also Shankhadi choorna having
kshara dravya choorna which possess antacid as well as deepana, pachana properties
which are able to break the pathological process of the disease and hence relieves
Annadrava shoola or gastric ulcers.
“Preparation, Physico-Chemical analysis of Shankhadi Choorna and Evaluation of its
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Gastric Antisecretory and Antiulcer activity, An Experimental Study”
Conclusion
CONCLUSION
1. The formulation Shankhadi choorna selected for the study was found to be
effective as Antiulcer and Antisecretory. This has been proved here
experimentally on selected albino rats.
2. It can be concluded from the results of the present study, that Shankhadi
choorna significantly inhibit the gastric acid secretion. It was also observed
that Shankhadi choorna exhibits significantly increases in gastric pH in
pylorus ligated model.
3. Shankhadi choorna has significantly reduced ulcer index in pylorus ligated
model which is a positive sign for the antiulcer activity.
4. Shankha shodhana with kanji, helps to remove the external impurities by its
acidic nature (amleeyata)
5. During marana, bhavana with kumari swarasa helps to convert Shankha
powder into fine powder and reduces kshareyata of Shankha, along with it
may induce the pittashamaka guna.
6. Marana process reduces the drug into finer particles so that it can be easily
observed into the system to produce its desired effect.
7. Shankhadi choorna is a Brown coloured fine powder with characteristic odour
which has shown 4.5% of Calcium, 0.1% of Ammonia, 6.1 % of Potassium
and 22.9% of Sodium.
8. Fineness of the particle helps in better absorption of drug.
9. The drug Shankhadi choorna with kshara dravya choorna, deepaka, pachaka
shoola prashamana and vatanulomaka properties as ingredients is a unique
combination for treating Annadravashoola.
“Preparation, Physico-Chemical analysis of Shankhadi Choorna and Evaluation of its
139
Gastric Antisecretory and Antiulcer activity, An Experimental Study”
Conclusion
Scope of further study
• Though it is proved experimentally that the trial drug is efficacious in
inhibiting ulcer Index, it should be further evaluated clinically to know the
effect on human beings.
• Shankhadi choorna and other yogas mentioned for Annadrava shoola can be
studied comparatively.
• Experimental studies can be carried out with different models.
“Preparation, Physico-Chemical analysis of Shankhadi Choorna and Evaluation of its
140
Gastric Antisecretory and Antiulcer activity, An Experimental Study”
Summary
SUMMARY
The present study is entitled “Preparation, physico-chemical analysis of Shankhadi
choorna and evaluation of its Gastric antisecretory and antiulcer activity, An
experimental study”
In this study, here an attempt is made to prepare Shankhadi choorna as per the
classical procedures, Its physico-chemical analysis and experimental efficacy was
assessed in this present study.
This study includes the following chapters viz. Introduction, Objectives,
Review of Literature ad Methodology which contains pharmaceutical study,
Analytical study, and Experimental study. The next chapter Discussion and
Conclusion.
1. In the introduction part, importance of Shastra, necessity of experiments,
subject related to Gastric ulcer, Annadrava shoola and shankhadi choorna, is
presented.
2. Aims and objectives of the present study are mentioned in the objective
chapter.
3. Review of Literature is dealt in two main headings i.e. Drug Review and
Disease Review.
a) The chapter, Drug review deals about the ingredients of Shankhadi
choorna both in ayurveda and modern review of drugs, i.e about
Shankha, Pancha lavana, Yavakshara, Tankana, Jathiphala,
Shatapushpa, Yamanica, Hingu, Shunthi, Pippali and Maricha their
vernacular name, characters, synonyms, its properties, & modern view
is described.
“Preparation, Physico-Chemical analysis of Shankhadi Choorna and Evaluation of its
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Gastric Antisecretory and Antiulcer activity, An Experimental Study”
Summary
Kanji, kumari and Ushna jala properties are also mentioned.
b) Disease Review deals about Gastric ulcer, peptic ulcer aetiology,
anatomy, physiology of stomach, Gastric juice, Pathogenesis clinical
features and Treatment. Annadrava shoola nidana, Rupa, Chikitsa and
pathya.
4. Methodology: it deals about Pharmaceutical, Analytical and Experimental
study.
a) In Pharmaceutical study explanation about Shankha shodhana, marana,
churnikarana of the other ingredients like Panch lavana, Yamanika etc,
and prepartion of Shankhadi choorna is explained.
b) The Analytical study deals about physico-chemical analysis of
Shankhadi choorna, like pH value, Total ash, particle size, flow
property, flow rate and estimation of Calcium, Ammonia, Potassium
and Sodium.
c) In Experimental study, trial drug was evaluated for the Gastric
Antisecretory and Anti ulcer activity. It includes selection of albino
rats, fixation of dose, procedure of ulcer estimation, Total acidity and
pH.
5. The next coming chapter “Results” which contains data related to anti ulcer
activity and anti secretory activity and statistical analysis which were proving
the results of the present study.
6. Discussion: After the Results, the next chapter discussion deals with
elaborated discussion regarding ingredients taken for the trail drug, process
“Preparation, Physico-Chemical analysis of Shankhadi Choorna and Evaluation of its
142
Gastric Antisecretory and Antiulcer activity, An Experimental Study”
Summary
and observations of pharmaceuticals study, observations and results of
analytical and experimental study.
Finally the essence of this dissertation has explained in conclusion.
“Preparation, Physico-Chemical analysis of Shankhadi Choorna and Evaluation of its
143
Gastric Antisecretory and Antiulcer activity, An Experimental Study”
Bibiliography
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249.Agnivesha, Charaka samhita sutrasthana chapter 27, Shloka 297, Kashinath
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250.Dhanwantari Nighantu, Shata pushpadi varga, shloka 73-74, edited by
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254.Agnivesha, Charaka samhita sutrasthana chapter 27, Shloka 298, Kashinath shastri and Gorakanath chaturvedi, 18th ed. Varanasi: Chaukambha Bharati Academy: 1992. P. 560.
255.Pandit Narahari’s Raja Nighantu. Pippalyadivarga, shloka 30-32, edited by
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256.Kaidev, Kaidev Nighantu, oshadivarga, Shloka 1161-1164, edited by P.V. Sharama, Varanasi: Choukambha orentalia:1979. P.214.
257.Sushruta Sushruta Samhita sutra, 46th chapter, sloka 128, Ambikadatta shastri,
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258.Sharangadhara, Sharangadhara samhita, Chapter 10th sloka 12, Sri Radhakrishna parashara, 4th ed. Calcutta Baidhyanatha ayurveda bhavan, 1994. P.367.
259.C.K. Kokate, Pharmacognosy, 12th ed. Pune: Nirali prakashana; 1999, Drugs
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260.Prof. P.V. Sharma, Dravyaguna Vignana, Vol-II ist ed. Varanasi: Choukambha Bharati Academy: 1981. Chapter 5. P.356.
261.Vagbhata, Astanga Hrdyam, Text, English Translation, Vol-I, sutra, chapter
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262.Kumar cotran Robbins, Basic pathology, 6th ed. London, Published by Hercourt Asia. Pvt. Ltd. 1999. P.484.
263.Harisons, Harisons principles of Internal medicine Vol-2 part II, Section I,
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264.Ibid, Chapter 284. P. 1605.
265.API Text book of medicine, section 9, gastro enterology, peptic ulcer
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266.Davidson’s Principles and practice of medicine, Alimentary tract and
pancreatic disease, disease of stomach and duodenum, edited by Laurence Hunter, 19th ed, Edinburgh: Churchill living stone; 2002 P. 782
267.Kumar cotran Robbins, Basic pathology, 6th ed. London, Published by
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268.Harisons, Harisons principles of Internal medicine Vol-2 part II, Section I,
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269.API Text book of medicine, section 9, gastro enterology, peptic ulcer
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270.Harisons, Harisons principles of Internal medicine Vol-2 part II, Section I,
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271.Ibid. chapter 284. P.1596-1597.
272.K. Sembelingam, essentials of medical physiology, section 4, stomach, 3rd ed,
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273.Dr. C.C. Chatterjee, Human Physiology, Vol-I, Chapter 9, Functions of stomach, 11th ed, Calcutta, medical allied agency. 1994. P.437.
274.Ibid chapter 9. P.443.
275.Ibid. Chapter 9. P. 466-468. 276.Ibid. Chapter 3. P. 118.
277.Ibid. Chapter 9. P. 464.
278.Kumar cotran Robbins, Basic pathology, 6th ed. London, Published by
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279.Harisons, Harisons principles of Internal medicine Vol-2 part II, Section I, Discorders of Gastro Intestinal system, chapter 284. peptic ulcer and Related disorders: edited by Lawrences. Friedman and walter L. Peterson: 14th ed, Newyork, International edition, MC Graw – Hill publication: 1998. P. 1606.
280. a)Madhavakara madhava nidanam, English translation Prof. K.R.
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281.Agnivesha, Charaka samhita Vimanasthana chapter 5, Shloka 12, Kashinath shastri and Gorakanath chaturvedi, 18th ed. Varanasi: Chaukambha Bharati Academy: 1992. P. 595.
282.Agnivesa, Charaka samhita. Chikitsasthana. Chapter 15. sloka 41-44, edited
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283.Sri Madavakara. Madhava nidanam with madhukosha Sanskrit commentary
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284.Susrutha, Susrutha samhita, Uttaratanatra, Chapter 42. sloka 77-79, edited by
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285.Kashyapa, Kashyapa samhita, khilasthana, chapter 18, sloka 3-4, edited by sri
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286.Sri Madavakara. Madhava nidanam with madhukosha Sanskrit commentary by sri vijayarakshita and srikantha data, vidyotini hindi commentary by sri sudarshana sastri, Purvardha, chapter 26, edited by yadunandana upadhyaya; 26th ed, Varanasi, Chaukhambha Sanskrit sansthana: 1996.Shloka 2-10 P. 465-470.
287.Yogaratnakara, uttarardha, sulanidana, sloka 1-3, edited by Brahmasankar sastri, 4th ed, Varanasi, Choukambha Sanskrit sansthan, 1988. P.1-3.
288.Bhavamisra, Bhavaprakasha, Uttarardha, Madhyakanda, Trutiya bhaga.
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289.Kashyapa, kashapa samhita, English Commentary and Translation, 18th
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291.Ibd chapter 26, sloka 21-22, P. 473-474
292.Govindadas Bhaisajya Ratnavali Chapter 30, sloka 1. edited by Ambikadatta
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293.Cakrapanidatta, Chakradatta, Sanskrit Text with English Translation, Chapter 27. sloka 79, edited by P.V. Sharama, 2nd ed, Varanasi, Chaukhambha publishers, 1998. P. 258
294.Ibid. chapter 27. sloka 80-84, P.258.
295.Harisons, Harisons principles of Internal medicine Vol-2 part II, Section I,
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296.Davidson’s Principles and practice of medicine, Alimentory tract and
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297.API Text book of medicine, section 9, gastro enterology, peptic ulcer
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298.Satoskar, Bhandarkar’s; Pharmacology and pharmaco therapeutics: Chapter
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299.API Text book of medicine, section 9, gastro enterology, peptic ulcer Deseases; edited by G.S. sainani, 16th ed, Mumbai, Association of Physicians of India, 1999. P.501-502.
300.S.K. Kulkarni, Hand book of experimental pharmacology, chapter 3. III
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