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Difference between revisions of "Vaiśvānara Cūrṇa"
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| − | + | '''Vaiśvānara Cūrṇa''' is a powder preparation made with the ingredients in the Formulation composition given below: | |
| − | ''' | ||
==Formulation composition== | ==Formulation composition== | ||
| − | + | {| class="wikitable" | |
| + | | Maṇimantha (Saindhava Lavaṇa API) ||Rock salt || || 2 parts | ||
| + | |- | ||
| + | | Yamānī (Yavānī API)|| [[Trachyspermum ammi]] ||Fr. ||2 part | ||
| + | |- | ||
| + | | Ajamodā API ||[[Apium leptophyllum]]|| Fr.|| 3 parts | ||
| + | |- | ||
| + | | Nāgara (Śuṇṭhī API)|| [[Zingiber officinale]] ||Rz. ||5 parts | ||
| + | |- | ||
| + | | Harītakī API ||[[Terminalia chebula]] ||P. ||12 parts | ||
| + | |} | ||
==Method of preparation== | ==Method of preparation== | ||
| Line 10: | Line 19: | ||
*Weigh separately each ingredient, mix together in specified ratio and pass through sieve number 44 to obtain a homogeneous blend. | *Weigh separately each ingredient, mix together in specified ratio and pass through sieve number 44 to obtain a homogeneous blend. | ||
*Pack it in tightly closed containers to protect from light and moisture.<ref name="AYURVEDIC PHARMACOPOEIA OF INDIA"/> | *Pack it in tightly closed containers to protect from light and moisture.<ref name="AYURVEDIC PHARMACOPOEIA OF INDIA"/> | ||
| + | |||
| + | ==Description== | ||
| + | *Creamish-brown, smooth powder with the characteristic smell of Su´°hi; taste salty, astringent, bitter, with a tingling sensation. The powder completely pass on through sieve number 44 and not less than 50 per cent pass on through sieve number 85 | ||
| + | |||
| + | ==Storage== | ||
| + | *Store in a cool place in tightly closed containers, protected from light and moisture. | ||
| + | |||
| + | ==Therapeutic uses== | ||
| + | *Ādhmāna (Flatulance with gurgling sound), Gulma (Abdominal lump), Parināmaśūla (Ulcer), Āmavāta (Rheumatism), Hrdroga (Heart disease). | ||
| + | |||
| + | ==Dose== | ||
| + | *5 g daily in divided doses. | ||
| + | |||
| + | ==Anupāna== | ||
| + | *Kānjika, butter milk, Ghee, warm water. | ||
| + | |||
| + | ==Physico-chemical parameters== | ||
| + | {| class="wikitable" | ||
| + | |Loss on drying || Not more than 10 per cent | ||
| + | |- | ||
| + | |Total ash || Not more than 15 per cent | ||
| + | |- | ||
| + | |Acid-insoluble ash || Not more than 1.8 per cent | ||
| + | |- | ||
| + | |Alcohol-soluble extractive || Not less than 34 per cent | ||
| + | |- | ||
| + | |Water-soluble extractive || Not less than 42 per cent | ||
| + | |||
| + | |} | ||
==References== | ==References== | ||
| Line 19: | Line 57: | ||
[[Category:Formulations]] | [[Category:Formulations]] | ||
| + | [[Category:Ayurvedic Medicine]] | ||
| + | [[Category:Therapeutic use of Formula - Flatulance with gurgling sound]] | ||
| + | [[Category:Therapeutic use of Formula - Abdominal lump]] | ||
| + | [[Category:Therapeutic use of Formula - Ulcer]] | ||
| + | [[Category:Therapeutic use of Formula - Rheumatism]] | ||
| + | |||
| + | [[Category:Therapeutic use of Formula - Heart disease]] | ||
Latest revision as of 17:41, 14 September 2018
Vaiśvānara Cūrṇa is a powder preparation made with the ingredients in the Formulation composition given below:
Contents
Formulation composition
| Maṇimantha (Saindhava Lavaṇa API) | Rock salt | 2 parts | |
| Yamānī (Yavānī API) | Trachyspermum ammi | Fr. | 2 part |
| Ajamodā API | Apium leptophyllum | Fr. | 3 parts |
| Nāgara (Śuṇṭhī API) | Zingiber officinale | Rz. | 5 parts |
| Harītakī API | Terminalia chebula | P. | 12 parts |
Method of preparation
- Take all the ingredients of pharmacopoeial quality.
- Roast Saindhava lavana in a stainless steel pan at a low temperature till it becomes free from moisture. Powder the ingredients 1 to 5 individually in a pulverizer and pass through sieve number 85.
- Weigh separately each ingredient, mix together in specified ratio and pass through sieve number 44 to obtain a homogeneous blend.
- Pack it in tightly closed containers to protect from light and moisture.[1]
Description
- Creamish-brown, smooth powder with the characteristic smell of Su´°hi; taste salty, astringent, bitter, with a tingling sensation. The powder completely pass on through sieve number 44 and not less than 50 per cent pass on through sieve number 85
Storage
- Store in a cool place in tightly closed containers, protected from light and moisture.
Therapeutic uses
- Ādhmāna (Flatulance with gurgling sound), Gulma (Abdominal lump), Parināmaśūla (Ulcer), Āmavāta (Rheumatism), Hrdroga (Heart disease).
Dose
- 5 g daily in divided doses.
Anupāna
- Kānjika, butter milk, Ghee, warm water.
Physico-chemical parameters
| Loss on drying | Not more than 10 per cent |
| Total ash | Not more than 15 per cent |
| Acid-insoluble ash | Not more than 1.8 per cent |
| Alcohol-soluble extractive | Not less than 34 per cent |
| Water-soluble extractive | Not less than 42 per cent |
References
- ↑ THE AYURVEDIC PHARMACOPOEIA OF INDIA, PART-II, VOLUME-1, page no 60.
