A review on panchajeeraka paka indicated in sutika kala
Journal name: Ayushdhara
Original article title: A review on panchajeeraka paka indicated in sutika kala
AYUSHDHARA is an international peer-reviewed journal. It focuses on research in Ayurveda, Yoga, Unani, Siddha, Homeopathy, Allopathy, and Pharmaceutical Sciences.
This page presents a generated summary with additional references; See source (below) for actual content.
Original source:
This page is merely a summary which is automatically generated hence you should visit the source to read the original article which includes the author, publication date, notes and references.
K.Anumol*
Research Officer (Ay) Scientist -1, RARISD, Vijayawada
K.Midhuna Mohan
Research Officer (Ay) Scientist -1, RARISD, Vijayawada
B.Venkateshwarlu
Research Officer (Ay) Scientist -3, RARISD, Vijayawada
C.Murali Krishna
Research Officer (Ay) Scientist -3, RARISD, Vijayawada
G.Babu
Assistant Director-in-Charge, RARISD, Vijayawada
Ayushdhara:
(A peer-reviewed, bi-monthly open-access journal)
Full text available for: A review on panchajeeraka paka indicated in sutika kala
Year: 2019
Copyright (license): CC BY-NC-SA 4.0
Download the PDF file of the original publication
Summary of article contents:
Introduction
The health of women is a significant indicator of societal well-being, particularly during the vulnerable postpartum period known as Sutika kala. This phase involves profound physiological and psychological changes, where women are susceptible to various health disorders due to factors like malnutrition, early conception, and the physical demands of childbirth. Attention to postpartum care can significantly influence both maternal health and the well-being of neonates. Traditional Ayurvedic practices provide specialized regimens, dietary norms, and herbal formulations aimed at aiding recovery during this critical phase. Among these formulations, Pancha Jeeraka Paka is prominently recommended for managing health issues during the puerperal period.
Importance of Pancha Jeeraka Paka
Pancha Jeeraka Paka is an Ayurvedic preparation that consists of a blend of five types of jeera (cumin) and other herbs, including Gudam (jaggery), Ksheera (cow’s milk), and Sarpi (cow’s ghee). This formulation is noted for its beneficial properties in postpartum recovery, aiding in the restoration of physical strength, enhanced lactation, and promoting overall well-being. Each ingredient contributes specific therapeutic actions—such as anti-inflammatory, digestives, and revitalizing properties—which help mitigate common postpartum issues like fever, weakness, and digestive disturbances. The ingredients are carefully balanced to address the body's needs during the delicate postnatal phase.
Ayurvedic Perspective on Postpartum Care
In Ayurveda, postpartum care focuses on preventing diseases and nurturing the mother’s recovery. The Sutika kala encompasses significant physiological processes such as uterine involution, lochia discharge, and healing, requiring women to adhere to specific dietary and lifestyle practices. Improper management during this period can lead to various disorders like Sutika Roga, resulting in complications that might affect both the mother and the child. The Ayurveda emphasizes a regimen that includes herbal preparations like Pancha Jeeraka Paka, alongside other supportive treatments, to enhance recovery, strength, and health of the mother's reproductive system, ensuring that both mother and child thrive in this crucial time.
Conclusion
The health of women during the postpartum phase is vital for the overall progress of society. Managing Sutika kala with appropriate Ayurvedic practices, particularly through formulations like Pancha Jeeraka Paka, can significantly help restore health post-childbirth. Not only does this preparation address immediate health complications, but it also supports the mother’s ongoing physical and psychological well-being. Future clinical exploration and pharmacological research into Pancha Jeeraka Paka could help validate its use and enhance the understanding of Ayurvedic postpartum care, offering safe and effective solutions for postpartum health management.
FAQ section (important questions/answers):
What is the significance of Panchajeeraka Paka in postpartum care?
Panchajeeraka Paka is an Ayurvedic formulation used during the postpartum period to enhance recovery. It helps alleviate health issues in new mothers by restoring strength, improving digestion, and promoting lactation while addressing various postpartum ailments.
What are the common issues faced during the Sutika kala?
During Sutika kala, women may experience various conditions such as body ache, irregular bleeding, infections, and emotional distress. Proper care, diet, and Ayurvedic interventions like Panchajeeraka Paka can help manage these postnatal complications.
What are the primary benefits of the ingredients in Panchajeeraka Paka?
The ingredients in Panchajeeraka Paka possess properties such as anti-inflammatory, antimicrobial, and digestive enhancement benefits. They work together to restore maternal health, alleviate physical weakness, and ensure better lactation and tissue healing after childbirth.
Glossary definitions and references:
Scientific and Ayurvedic Glossary list for “A review on panchajeeraka paka indicated in sutika kala”. This list explains important keywords that occur in this article and links it to the glossary for a better understanding of that concept in the context of Ayurveda and other topics.
1) Katu:
Katu is a taste that is pungent. It is associated with ingredients that have acrid, spicy, or harsh flavors, often having a stimulating effect on digestion and metabolism. In the context of Panchajeeraka Paka, this taste is beneficial for balancing Kapha and Vata doshas.
2) Pala:
Pala is a traditional measurement unit used in Ayurveda. It often signifies a specific weight, roughly equivalent to 48 grams. Ingredients in Panchajeeraka Paka are often measured in Pala to ensure correct dosage.
3) Sutika:
Sutika refers to a woman in the postnatal period. Ayurvedic care during this time, known as Sutika kala, focuses on restoring health and strength to the mother after childbirth to ensure well-being.
4) Ushna (Usna):
Ushna denotes warmth or heat. In Ayurvedic properties, it indicates substances or practices that generate warmth, aiding in digestion and stimulating bodily functions. Many ingredients in Panchajeeraka Paka have Ushna virya (heating potency).
5) Madhura:
Madhura refers to sweetness. It is one of the six tastes in Ayurveda and is considered nourishing and balancing for Vata and Pitta doshas. Ingredients with Madhura properties contribute to the rejuvenating and nourishing effects in Ayurvedic formulations.
6) Kapha:
Kapha is one of the three doshas (body energies) in Ayurveda. It governs the structure and lubrication of the body. Attributes like heaviness, coldness, and stability are associated with Kapha. Balancing Kapha is vital in postnatal care.
7) Vata:
Vata is another dosha in Ayurveda associated with movement, circulation, and the nervous system. It is characterized by attributes such as dryness, lightness, and coldness. Proper management of Vata is crucial during the postnatal period.
8) Disease:
Disease refers to any condition that impairs normal functioning, causing symptoms and discomfort. In the context of this review, it highlights conditions occurring during the postnatal period and how Ayurveda aims to prevent and treat them.
9) Laghu:
Laghu means light. It refers to properties of substances that are easy to digest and do not burden the digestive system. Ingredients in Panchajeeraka Paka with Laghu property aid in improving digestion and metabolism.
10) Paka:
Paka refers to a preparation or concoction. In the context of Pancha Jeeraka Paka, it relates to the specific Ayurvedic formulation prepared using various herbs aimed at promoting postnatal health.
11) Kala:
Kala means time or period. Sutika kala in Ayurveda represents the postnatal period, a critical time for restoring a mother’s health. Specific regimens and treatments during this kala ensure recovery and wellness.
12) Drug:
[see source text or glossary: Drug]
13) Snigdha:
Snigdha refers to an oily or unctuous quality. It describes substances that are moistening and nourishing. Snigdha properties are beneficial for alleviating dryness and restoring tissue health, especially in postnatal care.
14) Vatahara (Vata-ahara):
Vatahara means something that alleviates Vata dosha. Ingredients with Vatahara properties in Ayurvedic formulations help manage issues like dryness, anxiety, and digestive irregularities associated with Vata imbalances.
15) Ruksha (Ruksa):
Ruksha denotes dryness. Substances with Ruksha properties absorb moisture and can help counteract excessively moist conditions in the body, balancing Kapha dosha.
16) Hara:
Hara signifies something that removes or alleviates. In Ayurveda, it is often used to describe substances or actions that eliminate imbalances and bring relief from symptoms.
17) Ayurveda (Ayus-veda):
Ayurveda is the traditional system of medicine from India focused on balancing body, mind, and spirit through diet, herbal treatments, and lifestyle practices. It forms the basis of formulations like Panchajeeraka Paka.
18) Panca (Pancan, Pamca):
Pancha means five. In the context of Panchajeeraka Paka, it refers to the five main types of 'jeeraka' (cumin) used in the preparation, each contributing to the formulation's therapeutic properties.
19) Tikta:
Tikta is bitter taste. Ingredients with Tikta rasa are known for their detoxifying and appetite-stimulating properties, helping to manage conditions associated with Pitta and Kapha doshas.
20) Blood:
Blood loss is a significant concern during and after childbirth. Ayurvedic preparations during Sutika kala aim to restore and purify blood, helping to prevent anemia and other related conditions in the postnatal period.
21) Roga:
Roga means disease. It refers to any ailment or disorder. In Ayurveda, rogas occurring during the Sutika kala are specifically addressed with herbal formulations like Panchajeeraka Paka to ensure the mother's recovery.
22) Medicine:
Medicine in the context of Ayurveda includes herbs, dietary recommendations, and lifestyle practices aimed at restoring balance and promoting health. Panchajeeraka Paka is an example of such a medicine used during the postnatal period.
23) Vrishya (Vrsya):
Vrishya means aphrodisiac or something that enhances vitality and reproductive health. Ingredients with Vrishya properties in Panchajeeraka Paka help to rejuvenate and strengthen the reproductive system after childbirth.
24) Fever:
[see source text or glossary: Fever]
25) Diet:
[see source text or glossary: Diet]
26) Milk:
Milk is a crucial component in Panchajeeraka Paka, providing vital nutrients, including calcium and protein, essential for lactation and overall health recovery in the postnatal period.
27) Piper longum:
Piper longum, also known as long pepper, is an ingredient in Ayurvedic formulations. It has properties like Deepana (digestive stimulant) and Kapha Vatahara (balancing Kapha and Vata), making it beneficial in postnatal care.
28) Sutikaroga (Sutika-roga):
Sutikaroga encompasses all diseases occurring during the postnatal period (Sutika kala). Panchajeeraka Paka is used to manage these conditions, ensuring the health and recovery of the mother.
29) Triptighna (Trptighna, Tripti-ghna):
Triptighna means alleviating excessive thirst. It is a property of some Ayurvedic herbs that help manage symptoms like persistent thirst, which can occur due to various imbalances during the postnatal period.
30) Fenugreek:
[see source text or glossary: Fenugreek]
31) Dhanyaka:
Dhanyaka, or coriander, is an ingredient in Panchajeeraka Paka. It has properties like Tridosha Samaka (balancing all three doshas), Deepana (enhancing digestion), and Pachana (aiding metabolic processes).
32) Ajamoda (Aja-moda):
Ajamoda, or celery, has properties like Deepana (digestive stimulant), Hrdya (good for the heart), and Vata Kapha Hara (balancing Vata and Kapha), making it beneficial in formulations like Panchajeeraka Paka.
33) Krishna (Krsna):
Krishna refers to Piper longum or long pepper, which has therapeutic properties such as Katu (pungent), Ushna (hot), and Kapha Vatahara (alleviating Kapha and Vata), important in postnatal formulations.
34) Mishreya (Misreya):
Misreya, or fennel, has properties like Hrdya (good for the heart) and Pachana (digestive aid). It is used in Panchajeeraka Paka to balance Vata and Kapha doshas and support postnatal recovery.
35) Tikshna (Tiksna):
Tikshna means sharp or penetrating. It refers to the Guna (quality) of certain substances in Ayurveda that have a strong, potent effect on digestion and metabolism, essential for managing postnatal imbalances.
36) Shunthi (Sunthi, Sumthi, Shumthi):
Sunthi, or dried ginger, has properties like Katu (pungent), Laghu (light), and Ushna (hot). It is used in Panchajeeraka Paka for its Kapha Vatahara (balancing Kapha and Vata) and digestive benefits.
37) Yavani:
Yavani, or ajwain, has properties like Katu (pungent), Tikta (bitter), Teekshna (sharp), and Ushna (hot). It is used in Panchajeeraka Paka for its digestive, anti-spasmodic, and Kapha Vatahara (balancing Kapha and Vata) properties.
38) Hridya (Hrdya):
Hrdya means good for the heart. Ingredients in Panchajeeraka Paka that are Hrdya support cardiovascular health and enhance overall well-being, crucial for postnatal recovery.
39) Sarpis (Sarpi, Sarpish):
Sarpi refers to ghee or clarified butter. In Panchajeeraka Paka, it is used for its nourishing and rejuvenating properties, aiding digestion and providing essential nutrients for postnatal recovery.
40) Rasa (Rasha):
Rasa in Ayurveda refers to taste and also to the nutrient fluid that sustains the body. A well-formed Rasa is crucial for lactation and overall health during the Sutika kala.
41) Food:
[see source text or glossary: Food]
42) Pharmacological:
Pharmacological properties refer to the specific therapeutic actions of ingredients used in Ayurvedic formulations like Panchajeeraka Paka. These include antimicrobial, anti-inflammatory, and analgesic activities.
43) Asthapanopaga (Asthapana-upaga):
Asthapanopaga refers to medicines that assist in decoction enemas, used in treating specific conditions. Some ingredients in Panchajeeraka Paka have such properties, aiding in the purification and healing processes.
44) Stanyajanana (Stanya-janana):
[see source text or glossary: Stanyajanana]
45) Mahakashaya (Mahakasaya, Maha-kashaya):
Mahakashaya refers to groups of ten herbs in classical Ayurvedic texts, each group having specific therapeutic actions. Ingredients of Panchajeeraka Paka like Botanically identified Citraka, Pippali, are included in these categories for their properties.
46) Garbhashaya (Garbhasaya, Garbha-ashaya):
[see source text or glossary: Garbhashaya]
47) Vijayawada (Vijayavada, Vijaya-vada):
Vijayawada, located in India, is where one of the co-authors of the review article is based. The city's regional Ayurvedic research institute contributed to the research findings on Panchajeeraka Paka.
48) Katutikta (Katu-tikta):
Katu-tikta describes a combination of pungent and bitter tastes, which are helpful in managing Kapha and Pitta imbalances. Ingredients with Katu-tikta properties are used in Panchajeeraka Paka for their therapeutic effects.
49) Lekhaniya:
Lekhaniya references herbs that are scraping or reducing in action, often used to manage accumulations like fats or unwanted tissues. Ingredients with Lekhaniya properties help in maintaining postpartum health.
50) Pittahara (Pitta-hara):
Pittahara refers to substances that alleviate Pitta dosha. Ingredients with Pittahara properties in Panchajeeraka Paka help in managing inflammation, heat, and other symptoms related to Pitta imbalance.
51) Arshoghna (Arsoghna, Arshas-ghna):
Arsoghna signifies anti-hemorrhoidal properties. Herbs with Arsoghna qualities are included in formulations like Panchajeeraka Paka to manage and prevent postpartum hemorrhoids.
52) Hapusha (Hapusa):
Hapusha, or Juniperus communis, has properties like antimicrobial, anti-inflammatory, and Kapha Vatahara. It is part of Panchajeeraka Paka, contributing to its overall effectiveness in postnatal care.
53) Vipaka:
Vipaka is the post-digestive effect of a substance, categorized as Madhura (sweet), Amla (sour), or Katu (pungent). Ingredients in Panchajeeraka Paka are chosen for their beneficial Vipaka in managing doshas.
54) Aureus:
[see source text or glossary: Aureus]
55) Dosha (Dosa):
Dosha refers to the three fundamental bio-energies in Ayurveda: Vata, Pitta, and Kapha. Panchajeeraka Paka aims to balance these doshas, particularly during the vulnerable postnatal period.
56) Grahin (Grahi):
Grahi means absorbent or astringent, aiding in the absorption and assimilation of nutrients, critical for postnatal women in recovering strength and preventing conditions like diarrhea.
57) Guru:
Guru means heavy. It refers to substances that are nourishing and building in nature, which aid in the recovery and strengthening of postnatal women, as seen in Panchajeeraka Paka.
58) Kasa (Kasha):
[see source text or glossary: Kasa]
59) Guna:
Guna are the qualities or properties of substances. In Ayurveda, they determine the action of herbs and treatments. Panchajeeraka Paka uses ingredients with properties that support postnatal recovery.
60) Pain:
[see source text or glossary: Pain]
61) Trigonella foenum-graecum:
[see source text or glossary: Trigonella foenum-graecum]
62) Zingiber officinale:
[see source text or glossary: Zingiber officinale]
63) Cuminum cyminum:
Cuminum cyminum, or cumin, is used in Panchajeeraka Paka for its digestive and stimulating properties. It helps balance Vata and Kapha doshas, vital for postnatal recovery.
64) Mental health:
[see source text or glossary: Mental health]
65) Plumbago zeylanica:
Plumbago zeylanica, or Chitraka, is a potent herb known for its digestive and metabolic enhancing properties. It is used in Panchajeeraka Paka to support postnatal recovery and health.
66) Hikkanigrahana (Hikka-nigrahana):
[see source text or glossary: Hikkanigrahana]
67) Antibiotic (Antibacterial):
Anti-bacterial properties refer to the ability of a substance to inhibit bacterial growth. Ingredients in Panchajeeraka Paka with anti-bacterial properties help prevent infections during the postnatal period.
68) Anuvasanopaga (Anuvasana-upaga):
Anuvasanopaga substances assist in oil-based enemas. Some ingredients in Panchajeeraka Paka have this property, aiding in the soothing and healing of the body during the postnatal period.
69) Dysmenorrhea (Dysmenorrhoea):
[see source text or glossary: Dysmenorrhoea]
70) Vranashodhana (Vranasodhana, Vrana-shodhana):
Vranasodhana means wound-cleansing. Ingredients with Vranasodhana properties help in healing and preventing infections of wounds, crucial for postnatal care.
71) Malnutrition:
[see source text or glossary: Malnutrition]
72) Inflammation:
[see source text or glossary: Inflammation]
73) Pippalimula:
Pippalimula, the root of Piper longum, is used for its digestive and anti-inflammatory properties. It is a key ingredient in Panchajeeraka Paka for balancing Kapha and Vata doshas.
74) Kaphadosha (Kaphadosa, Kapha-dosha):
[see source text or glossary: Kapha-dosha]
75) Vranaropana (Vrana-ropana):
Vranaropana refers to wound-healing properties. Ingredients in Panchajeeraka Paka with these properties help in the postnatal recovery process by promoting the healing of internal and external wounds.
[Note: The above list is limited to 75. Total glossary definitions available: 149]