Note: This is a project under development. The articles on this wiki are just being initiated and broadly incomplete. You can Help creating new pages.
Jātīphalādya cūrṇa
This page is a stub. Learn how you can help expanding it.
Jaatipalaadya Churna is a powder preparation made with the ingredients in the Formulation composition given below.
Formulation composition
Method of preparation
- Take all ingredients of pharmacopoeial quality.
- Treat Bhanga to prepare shuddha Bhanga.
- Wash and dry the ingredients numbered 1 to 6, 8, 9 and 11 to 21.
- Powder the ingredients 1 to 22. The powders should completely pass through sieve number 44 and not less than 50 per cent through sieve number 85.[1]
Description
- Greenish brown, smooth powder, odour characteristic of camphor, tastes sweet and faintly pungent. The powder completely passes through sieve number 44 and not less than 50 per cent through sieve number 85.
Storage
- Store in a cool place in tightly closed container, protect from light and moisture.
Therapeutic uses
- Aruci (tastelessness), Atisara (diarrhoea), Grahani (malabsorption syndrome), Pravahika (dysentery), Kasa (cough), shvasa (dyspnoea/asthma), Vataslesma Pratisyaya (rhinitis due to Vata Dosha and slesma Dosha).
Dose
- 2-5 g in divided doses.
Anupāna
- Honey, Water, Takra (Butter milk).
Physico-chemical parameters
| Loss on drying at 105 degree | Not more than 6.0 per cent |
| Total Ash | Not more than 7.5 per cent |
| Acid insoluble ash | Not more than 2.8 per cent |
| Alcohol-soluble extractive | Not less than 16.0 per cent |
| Water-soluble extractive | Not less than 41.0 per cent |
| Total sugar | Not less than 36.0 per cent |
| pH (5 % aqueous solution) | 6.0 to 7.0 |
References
- ↑ THE AYURVEDIC PHARMACOPOEIA OF INDIA, PART-II, VOLUME-II, page no 121.
