Significance of Triphala kwatha
Triphala kwatha is an Ayurvedic decoction made from three fruits: Terminalia chebula (Haritaki), Terminalia bellirica (Bibhitaki), and Phyllanthus emblica (Amalaki). It is widely utilized in traditional practices for several purposes, including as a medium in the Shodhana process for processing Guggulu and aiding in wound healing and hygiene. Known for its antimicrobial, anti-inflammatory, and disinfectant properties, Triphala kwatha is also recognized for improving digestion and regulating lipid levels, making it a vital herbal preparation in Ayurvedic medicine.
The below excerpts are indicatory and do represent direct quotations or translations. It is your responsibility to fact check each reference.
The concept of Triphala kwatha in scientific sources
Triphala kwatha is an Ayurvedic herbal decoction known for its disinfectant properties, promoting wound healing and hygiene, and serves as a processing medium for Lauha in shodhana and marana procedures.
From: International Ayurvedic Medical Journal
(1) An herbal washing solution used to cleanse the sinus tract before treatment applications, promoting hygiene and health in the affected area.[1] (2) An Ayurvedic herbal preparation used as a sitz bath to aid in the recovery process.[2] (3) An Ayurvedic formulation made from three fruits, used as an anupana (a vehicle) to aid in the absorption of medicines like Rajata Bhasma.[3] (4) Another medicinal formulation evaluated in the study, made from three fruits, recognized for its health benefits, specifically in wound healing.[4] (5) One of the media used for the purification process of Guggulu, purported to enhance its therapeutic efficacy.[5]
From: World Journal of Pharmaceutical Research
(1) An herbal decoction made from three fruits (Amalaki, Bibhitaka, Haritaki) utilized as another medium for Hartal purification.[6] (2) An Ayurvedic formulation known for its antimicrobial and anti-inflammatory properties, used in gargling for throat infections.[7] (3) Triphala kwatha is an herbal concoction made from three fruits—Haritaki, Amalaki, and Bibhitaki—which is used in Ayurveda for its health benefits, including regulating lipid levels and digestion.[8] (4) A herbal preparation used in Ayurveda, indicated in the study for management of Mukha paka.[9] (5) A herbal concoction made from three fruits used as an adjunct in the preparation and processing stages of kantalauha bhasma.[10]
From: AYU (Journal of Research in Ayurveda)
(1) Triphala Kwatha (TK) is a decoction made from the herbs Terminalia chebula, Terminalia bellirica, and Phyllanthus emblica, commonly used as a medium in the Shodhana process.[11] (2) A decoction made from the Triphala herbal blend, used in traditional practices as a base for processing Guggulu.[12] (3) A decoction of the Triphala herbs used as a medium for processing Lauha, integral to the shodhana and marana procedures.[13]
From: Journal of Ayurveda and Integrative Medicine
(1) A mixture of three medicinal fruits used specifically in the Vishesha Shodhana step of the Lauha Bhasma preparation process.[14] (2) An herbal decoction made from three myrobalans, used in the purification and preparation processes of lauha bhasma.[15]
From: Journal of Ayurveda and Holistic Medicine
(1) An herbal decoction used in Ayurveda known for its disinfectant properties, aiding in wound healing and hygiene.[16]
From: Ancient Science of Life
(1) A well-known Ayurvedic decoction used for treating Kaphaja Yoni Rogas, recognized for its health benefits and balancing properties.[17]
From: Ayushdhara journal
(1) A traditional herbal mixture used as a Shodhana medium for purifying Guggulu, containing three fruits: Amla, Bibhitaki, and Haritaki.[18]