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

Ayurmitra

TAyComprehended

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

Contents - VI

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


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


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.


4

The Objectives of the study are as follows:


2. Physico-chemical analysis of Shankhadi choorna.

3. Evaluation of gastric antisecretory and antiulcer activity of Shankhadi

choorna.

Drug review

5


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


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


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 + - - -

Drug review

8


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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9


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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14


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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15


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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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.


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 - - - +


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.

- - - - - - + -


Rasa : Katu

Guna : Rooksha, Teekshna, Usna, Sara.

Drug review

34


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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36


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.

Drug review

37


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.

Drug review

38


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

Drug review

40


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.

Drug review

41


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 + + +

Drug review

42


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.

Drug review

43


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 - + +

Drug review

44


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.

Drug review

45


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 + - -

Drug review

46


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.

Drug review

47


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 - + +

Drug review

48


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.


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.


Essential oil, piperine, piplartine, piperlongumine, piperlonguminine, pipernonaline,

piperundicoildine, etc.

Drug review

49


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 - + _

Drug review

50


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.


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.


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.

Drug review

51


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 - +

Drug review

52


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.


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.

Drug review

53


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.

“Preparation, Physico-Chemical analysis of Shankhadi Choorna and Evaluation of its

54

Gastric Antisecretory and Antiulcer activity, An Experimental Study”

Disease review

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.


55


Disease review

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.


56


Disease review

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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Disease review

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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Disease review

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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Disease review

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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Disease review

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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Disease review

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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Disease review

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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Disease review

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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Disease review

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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Disease review

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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Disease review

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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Disease review

(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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Disease review

(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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Disease review

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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Disease review

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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Disease review

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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Disease review

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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Disease review

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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Disease review

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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Disease review

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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Disease review

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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Disease review

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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Disease review

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


79


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.


80


Disease review

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.


81


Disease review

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.


82


Disease review

• 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.


83


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


84


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


85


Methodology

13. Hingu churnikarana

14. Shunthi churnikarana

15. Pippali churnikarana

16. Maricha churnikarana


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.


86


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


Reference : Rasatarangini 12/17-19


87


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.


88


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.


89


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



Equipments : Ulukhala yantra, Cloth etc.

Drugs : Savarchala Lavana : 100gms


90


Methodology

Method of Preparation

Sauvarchala lavana 100 gms was weighed and taken in ulukhala yantra and by



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



Equipments : Ulukhala Yantra, Cloth etc.

Drugs : Vida Lavana : 100gms


91


Methodology


Vida lavana 100gms was weighed and taken in ulukhala yantra and by



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




Drugs : Samudra Lavana : 100gms


Samudra lavana 100gms was weighed and taken in ulukhala yantra and by



92


Methodology

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



Loss (in gms)

Observation

Samudra Lavana

100 93 7 Colour-White Smell-Teekshna gandhi Touch- Fine Taste-Lavana

7. OUDBIDHA LAVANA CHURNIKARANA




Drugs : Oudbidha Lavana : 100gms


Oudbidha Lavana 100gms was weighed and taken in ulukhalayantra and by



container.


93


Methodology

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



Loss (in gms)

Observation

Oudbhida Lavana

100 95 5 Colour-Ash Smell-Teekshna gandhi Touch- Fine Taste-Lavana, kshara

8. YAVAKSHARA CHURNIKARANA




Drugs : Yavakshara : 100gms


Yavakshara 100gms was weighed and taken in ulukhala yantra and by



container.

Observation

Yavakshara converts into white coloured fine powder.


94


Methodology

Precautions

Yavakshara churna should be prserved in air tight container.

Result

Table No. 53 Showing quantity of Yavakshara before and after Churni karana



Loss (in gms)

Observation

Yavakshara 100 95 5 Colour-White Smell-Teekshna gandhi Touch- Fine Taste- Kshareya

9. TANKANA SHODHANA



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.


95


Methodology

• 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




Drugs : Jatiphala : 100gms


96


Methodology


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



Loss (in gms)

Observation

Jatiphala 100 90 10 Colour-Brown Smell-Aromatic Touch- Fine Taste- Tikta, katu

11. SHATAPUSHPA CHURNIKARANA




Drugs : Shatapushpa : 100gms


Shatapushpa 100gms was weighed and taken in ulukhala yantra and by



97


Methodology


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



Loss (in gms)

Observation

Shatapushpa 100 80 20 Colour-Light green Smell- Aromatic Touch- Fine Taste- Tikta, madhura.

12. YAMANIKA CHURNIKARANA




Drugs : Yamanika : 100gms


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.


98


Methodology

Precautions

Yamanika Churna should be stored in clean air tight container.

Result

Table No. 57 Showing quantity of Yamanika before and after Churni karana



Loss (in gms)

Observation

Yamanika 100 90 10 Colour-Brown Smell-Aromatic Touch- Fine Taste- katu

13. HINGU CHURNIKARANA




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.


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.


99


Methodology

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



Loss (in gms)

Observation

Hingu 100 94 6 Colour-Cream Smell-Aromatic Touch- Fine Taste- Katu

14. SHUNTHI CHURNIKARANA




Drugs : Shunthi : 100gms


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.


100


Methodology

Result

Table No. 59 Showing quantity of Shunthi before and after Churni karana



Loss (in gms)

Observation

Shunti 100 80 20 Colour-Light brown Smell-Aromatic Touch- Fine Taste- Katu

15. PIPPALI CHURNIKARANA




Drugs : Pippali : 100gms


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.


101


Methodology

Result

Table No. 60 Showing quantity of Pippali before and after Churni karana



Loss (in gms)

Observation

Pippali 100 85 15 Colour-Light blackish green Smell-Aromatic Touch- Fine Taste- Pungent

16. MARICHA CHURNIKARANA




Drugs : Maricha : 100gms


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.


102


Methodology

Result

Table No. 61 Showing quantity of Maricha before and after Churni karana



Loss (in gms)

Observation

Maricha 100 90 10 Colour-Grayish Smell-Teekshna gandhi Touch- Fine Taste- Katu

17. PREPARATION OF SHANKHADI CHOORNA



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


103


Methodology

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


104


Methodology

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


105


Methodology

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


106


Methodology

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


107


Methodology

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%


108


Methodology

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%


109


Methodology

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.


110


Methodology

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%


111


Methodology

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


112


Methodology

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.


113


Methodology

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


114


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.


115


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.


116


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.


Sum of squares

Mean square


2 54.758 27.37


F Value = 114.76

121

Table No. 72 Showing Summary of Data of Volume of gastric juice (ml/100gm) in

Anti secretory activity.


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.


Sum of squares

Mean square


2 2105.4 1052.7


F Value = 58.448

Table No. 75 Showing Summary of Data of free acidity (meq/L/100gm) in Anti

secretory activity.


122

Table No. 76 Showing Comparision of free acidity (meq/L/100gm) with control

group in Anti secretory activity.


Table No. 77 Showing Intermediate calculation of Anova table for total acidity

(meq/L/100gm) in Anti secretory activity.


Sum of squares

Mean square


2 5209.3 2604.7


Table No. 78 Showing Summary of Data of total acidity (meq/L/100gm) in Anti

secretory activity.


Table No. 79 Showing Comparision of total acidity (meq/L/100gm) with control

group in Anti secretory activity.


Table No. 80 Showing Intermediate calculation of Anova table for pH in Anti

secretory activity.


Sum of squares

Mean square


2 14.28 7.141


F 178.02

123

Table No. 81 Showing Summary of Data of pH in Anti secretory activity.


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.


129


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.


130


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.


131


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


132


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


133


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.


134


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


135


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.


136


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


137


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.


138


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.


139


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.


140


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.


141


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


142


Summary

and observations of pharmaceuticals study, observations and results of

analytical and experimental study.

Finally the essence of this dissertation has explained in conclusion.


143


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236.Bhavamishra, Bhavaprakasha Nighantu, Poorvardha haritakyadi varga, edited by Bramashankara mishra and Rupalayi vaisya: 5th ed, Varanasi: Choukamba Sanskrit series office: 1969, Shloka 75-77. P.25.

237.Madanapal, Madanapala Nighantu, Shuntyadivaraga, shloka 33-34, edited by

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241.Madanapal, Madanapala Nighantu, Shuntyadivaraga, shloka 50-51, edited by pandit ramaprasad vidya upadhyaya, Mumbai: Khomaraja shri krishnadas prakashana: 1998. P.73.

242.Agnivesha, Charaka samhita sutrasthana chapter 27, Shloka 299, Kashinath


243.J.L.N.Shastri, Dravyaguna Vignana, Vol-II 1st ed. Varanasi: Choukamba

orientalia: 2002. P. 871-872.

244.Agnivesha, Charaka samhita sutrasthana chapter 27, Shloka 296, Kashinath shastri and Gorakanath chaturvedi, 18th ed. Varanasi: Chaukambha Bharati Academy: 1992. P. 560.



246.Madanapal, Madanapala Nighantu, Shuntyadivaraga, shloka 2-4, edited by pandit ramaprasad vidya upadhyaya, Mumbai: Khomaraja shri krishnadas prakashana: 1998. P.65.


Sharama, Varanasi: Choukambha orentalia:1979. P.213.


249.Agnivesha, Charaka samhita sutrasthana chapter 27, Shloka 297, Kashinath




251.Madanapal, Madanapala Nighantu, Shuntyadivaraga, shloka 12-14, edited by pandit ramaprasad vidya upadhyaya, Mumbai: Khomaraja shri krishnadas prakashana: 1998. P.66-67.


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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


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,

12th ed, Varanasi, Chawkambha samskrit bhavan,2001. P.186.

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

containing glycosides. P.154.

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

5, edited by srikanta murthy, 3rd ed. Varanasi, Krishna das Academy. 1996, P.57.

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,

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. 1596.

264.Ibid, Chapter 284. P. 1605.

265.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.499.

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

Hercourt Asia. Pvt. Ltd. 1999. P.484.


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Deseases; edited by G.S. sainani, 16th ed, Mumbai, Association of Physicians of India, 1999. P.499-500.



271.Ibid. chapter 284. P.1596-1597.

272.K. Sembelingam, essentials of medical physiology, section 4, stomach, 3rd ed,

New delhi, Jaypee Brothers, 2004. P. 176-178.

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

Hercourt Asia. Pvt. Ltd. 1999. P.484-485.

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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b) 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. P. 473-74


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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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290.Sri Madavakara. Madhava nidanam with madhukosha Sanskrit commentary

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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.



296.Davidson’s Principles and practice of medicine, Alimentory tract and

pancreatic disease, Edisease of stomach and duodenum, edited by Laurence Hunter, 19th ed, Edinburgh: Churchill living stone; 2002 P. 784


Deseases; edited by G.S. sainani, 16th ed, Mumbai, Association of Physicians of India, 1999. P. 500-501.

298.Satoskar, Bhandarkar’s; Pharmacology and pharmaco therapeutics: Chapter

39, edited by R.R. Satoskar: 16th ed, Mumbai, Popular prakashan: 1999. P.595

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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