To study the effect bilvadi churna (y.r.) in the management of grahani dosha
Journal name: World Journal of Pharmaceutical Research
Original article title: To study the effect bilvadi churna (y.r.) in the management of grahani dosha
The WJPR includes peer-reviewed publications such as scientific research papers, reports, review articles, company news, thesis reports and case studies in areas of Biology, Pharmaceutical industries and Chemical technology while incorporating ancient fields of knowledge such combining Ayurveda with scientific data.
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Dr. Dahake S. J., Dr. Prakash Mane, Dr. Jyotsna Gulhane, Dr. Joshi V. N., Dr. Shirke J. M. and Dr. Sachin Rohani
World Journal of Pharmaceutical Research:
(An ISO 9001:2015 Certified International Journal)
Full text available for: To study the effect bilvadi churna (y.r.) in the management of grahani dosha
Source type: An International Peer Reviewed Journal for Pharmaceutical and Medical and Scientific Research
Doi: 10.20959/wjpr201713-9816
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Summary of article contents:
Introduction
The study conducted by Dr. Dahake et al. focuses on the management of Grahanidosha using Bilvadi Churna, a herbal formulation. Modern living, characterized by sedentary lifestyles, poor dietary habits, and increased stress, has been identified as contributing to gastrointestinal disturbances, leading to conditions such as Grahanidosha. This condition arises from an imbalance in Agni (digestive fire) and is linked to malabsorption syndromes. Acharya Vagbhatta and Acharya Sushruta have provided foundational insights into these visceral issues, highlighting the interdependence of Agni and Grahani.
Role of Agni in Grahanidosha
Agni, or digestive fire, is fundamental in the context of Grahani, the organ associated with digestion within Ayurvedic medicine. It is suggested that alterations in Agni can lead to a range of digestive disorders. Grahani Dosha is conceptualized as an initial stage, where issues arise from the disturbance of Agni, whereas Grahani Roga represents the subsequent, more chronic condition linked with structural deformities in the digestive tract. Through this framework, the study posits that Grahani Dosha is closely tied to the proper functioning of the small intestine and highlights the importance of digestive balance.
Composition and Function of Bilvadi Churna
Bilvadi Churna consists of specific herbal ingredients such as Bilva, Chitrak, Chavya, and Shunthi, each selected for their unique properties that target digestive health. This formulation is designed to balance the doshas (Vata and Kapha) while enhancing Pitta to counteract digestive disorders like Ama and Mandagni. The study emphasizes that the combination of ingredients provides a synergistic effect, correcting digestive deficiencies and promoting normal GI functioning. The incorporation of Takra (buttermilk) acts as a carrier for the churna, enhancing its efficacy and ensuring it does not exacerbate the existing conditions.
Assessment and Effectiveness
In this research, 30 patients exhibiting symptoms of Grahanidosha were evaluated. The results showed that a significant proportion experienced moderate improvement (62.5%) after treatment with Bilvadi Churna, while some reported marked improvement (33.34%) and mild improvement (4.16%). No patients achieved complete remission. The study utilized specific scoring patterns to objectively assess the treatment's effectiveness, with improvements noted in various symptomatic areas including mala symptoms, anorexia, and burning sensations.
Conclusion
The findings of this study highlight the therapeutic potential of Bilvadi Churna in managing Grahanidosha, particularly through its deepana and pachana properties which invigorate digestion and restore balance to the doshas. The ingredients of Bilvadi Churna have been shown to exert positive effects on gastrointestinal health, illuminating its role in addressing imbalances due to environmental and lifestyle factors. Further studies are encouraged to validate these results and expand upon the understanding of Ayurvedic treatments in contemporary healthcare.
FAQ section (important questions/answers):
What is the focus of the study on Bilvadi Churna?
The study evaluates the effect of Bilvadi Churna on managing Grahanidosha, a digestive disorder associated with impaired gastrointestinal function.
What are the main symptoms of Grahanidosha?
Symptoms include irregular bowel movements, foul-smelling stools, anorexia, burning sensation, and hypersalivation, all indicating digestive dysfunction.
What were the inclusion criteria for the study participants?
Participants aged 20 to 60 with symptoms of Grahanidosha were included, regardless of sex, caste, or profession.
How was Bilvadi Churna administered in the study?
Bilvadi Churna was given in a dose of 3 grams, twice daily for four weeks, mixed with Takra (buttermilk).
What was the outcome of the therapy with Bilvadi Churna?
The therapy showed moderate improvement in 62.5% of patients, marked improvement in 33.34%, but no complete remission was observed.
What are the properties of the ingredients in Bilvadi Churna?
The ingredients have deepana and pachana properties, being effective in balancing digestive functions, and reducing symptoms associated with Grahanidosha.
Glossary definitions and references:
Scientific and Ayurvedic Glossary list for “To study the effect bilvadi churna (y.r.) in the management of grahani dosha”. 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) Grahani:
In Ayurvedic medicine, 'Grahani' refers to the digestive function associated with the small intestine. It indicates the ability of the body to assimilate nutrients effectively. If Grahani is disturbed, it can lead to digestive disorders, impacting overall health and wellness. Its balance is crucial for proper digestion and nutrient absorption.
2) Dosha (Dosa):
In Ayurveda, 'Doshas' are the three fundamental energies (Vata, Pitta, and Kapha) that govern physiological and psychological processes. Each person has a unique composition of these doshas, influencing their health and temperament. Imbalances in doshas can cause health issues and are central to Ayurvedic diagnosis and treatment.
3) Grahanidosha (Grahanidosa, Grahani-dosha):
'Grahanidosha' is a specific condition related to the disturbance of Grahani, indicating an imbalance in the digestive function. This term encompasses symptoms like diarrhea and poor nutrient absorption. Correcting Grahanidosha is vital for re-establishing effective digestion and overall well-being.
4) Katu:
'Katu' is one of the six tastes recognized in Ayurveda, characterized by its sharp and pungent flavor. Foods with 'Katu' taste are believed to stimulate digestion and clear congestion. They can promote metabolic fire and help balance Kapha and Vata doshas, playing a vital role in dietary recommendations.
5) Roga:
The term 'Roga' translates directly to 'disease' or 'disorder' in Ayurvedic terminology. It encompasses various pathological conditions that disrupt bodily functions. Ayurvedic practices aim to understand the root causes of Rogas, considering lifestyle, diet, and environmental factors for holistic treatment outcomes.
6) Agni:
'Agni' signifies the digestive fire in Ayurveda, essential for metabolism and transformation in the body. It symbolizes the energy that governs digestion and nutrient assimilation. A balanced Agni is crucial for maintaining health, while its imbalance can lead to various diseases, including Grahani Roga.
7) Pitta:
'Pitta' is one of the three doshas in Ayurveda, primarily associated with transformation, heat, and metabolism. It governs digestion, absorption, and energy production. Imbalances in Pitta can lead to conditions such as inflammation or excessive heat in the body, influencing both physical and mental health.
8) Ushna (Usna):
'Ushna' translates to 'hot' or 'warm' in Ayurvedic terms. Substances with Ushna properties stimulate digestion and awaken metabolic functions. They are often recommended for addressing cold or stagnant conditions in the body, promoting circulation and enhancing energy.
9) Laghu:
'Laghu' refers to the quality of being light or easy to digest in Ayurveda. Foods with Laghu properties are typically easier on the stomach, beneficial for individuals with weak digestion. They aid in faster assimilation and are often recommended to balance heavier foods and enhance digestive processes.
10) Disease:
The term 'disease' denotes any deviation from normal physiological function, leading to impairment or suffering. In Ayurveda, diseases are understood through the lens of dosha imbalances, toxins (ama), and disturbances in Agni, requiring a holistic approach for effective management and restoration of health.
11) Kapha:
'Kapha' is one of the three doshas in Ayurveda, characterized by qualities of heaviness, stability, and lubrication. It governs structure, hydration, and immunity. Imbalances in Kapha can lead to conditions associated with congestion and lethargy. Understanding Kapha is essential for maintaining balance in health.
12) Tikta:
'Tikta' refers to the bitter taste in Ayurveda. It plays a significant role in detoxifying the body, stimulating digestion, and combating excess Kapha. Tikta foods promote bile secretion and are considered cleansing, helping to balance the complexities of various health conditions.
13) Mala:
In Ayurvedic terminology, 'Mala' refers to waste products or excretions from the body, including feces, urine, and sweat. Ensuring the proper elimination of mala is crucial for maintaining health. Accumulation or imbalance of mala can lead to various diseases, emphasizing the importance of digestive health.
14) Drug:
'Drug' in Ayurveda signifies medicinal substances used for treatment. They can be derived from plants, minerals, or animal sources, tailored according to a patient's constitution (Prakruti) and specific conditions. Understanding the efficacy and actions of different drugs is vital for holistic Ayurvedic treatment strategies.
15) Pravritti (Pravrtti):
'Pravritti' indicates the manifestation or expression of symptoms and behaviors in Ayurveda. It refers to how the body reacts to various stimuli, including diet and lifestyle factors. Understanding Pravritti helps practitioners assess conditions and tailor treatments to restore balance.
16) Ruksha (Ruksa):
'Ruksha' translates to 'dry' in Ayurveda, describing the qualities of certain foods or substances. Ruksha properties can help reduce excess moisture in the body, often useful in counteracting conditions related to Kapha dosha. Applying Ruksha principles effectively aids in maintaining dosha balance.
17) Virya:
In Ayurveda, 'Virya' refers to the potency or inherent strength of a substance, particularly concerning its effects on the body. This concept is crucial for determining how a particular drug or food influences doshas and diseases, guiding practitioners in prescribing treatments.
18) Takra:
'Takra', or buttermilk, is recognized for its cooling and digestive properties in Ayurveda. It is often used as a complementary substance in remedies to aid digestion and balance doshas. Takra possesses a unique nutrient profile, promoting gut health and providing beneficial microorganisms.
19) Table:
'Table' in the context of research articles signifies organized data presentation, summarizing findings or correlating symptoms with treatment effectiveness. Tables facilitate easy analysis and understanding of study results, aiding practitioners and researchers in discerning patterns and outcomes in Ayurvedic studies.
20) Vata:
'Vata' is one of the three doshas, characterized by qualities of movement, space, and air. It governs bodily functions like circulation and communication. Imbalances in Vata can lead to issues such as anxiety and digestive irregularities. Managing Vata is pivotal for overall health and wellness.
21) Guna:
'Guna' refers to the inherent qualities or attributes of substances in Ayurveda, influencing their actions and effects on the body. Understanding the guna of foods and medicines helps practitioners decide appropriate treatments based on a patient's individual constitution and health status.
22) Bhaishajya (Bhaisajya):
'Bhaishajya' translates to 'medicine' or 'treatment' in Ayurveda. It encompasses all therapeutic modalities aiming to restore balance and health. The selection of bhaishajya is tailored according to dosha imbalances and the specific needs of the patient, underlining the personalized approach of Ayurvedic healing.
23) Madhura:
'Madhura' denotes the sweet taste in Ayurveda, recognized for its nourishing properties. It aids digestion and helps balance Vata and Pitta doshas. Foods with Madhura qualities are generally soothing and can counteract heat in the body, enhancing overall well-being.
24) Kalpana:
'Kalpana' in Ayurveda refers to the preparation or formulation of medicinal compounds. It involves a specific process to combine various ingredients for therapeutic purposes, ensuring the resulting formulation aligns with Ayurvedic principles and effectively addresses health concerns.
25) Vipaka:
'Vipaka' refers to the post-digestive effect of food or medicine, indicating how a substance affects the body after digestion. Understanding vipaka is essential for assessing the long-term impacts of various dietary choices and therapeutic regimens on dosha balance.
26) Patil:
Patil is a common surname in India, particularly associated with the Marathi community. Within medical contexts, while specific references may occur, it may also signify cultural identifiers related to practitioners or researchers engaging with Ayurvedic studies or practitioners.
27) Amla:
'Amla' refers to the sour taste in Ayurveda and is primarily associated with the fruit of the Indian gooseberry. It possesses numerous health benefits, including enhancing digestion, boosting immunity, and possessing antioxidant properties. Amla's qualities help balance Pitta and Kapha doshas.
28) Pune:
Pune is a city in India known for its educational institutions and research centers, including those focusing on Ayurveda. It serves as a hub for Ayurvedic practitioners and scholars, contributing significantly to the development and dissemination of traditional medical knowledge.
29) Samanavayu (Samana-vayu):
'Samana-vayu' refers to one of the five types of Vayu (air) in Ayurveda, responsible for digestion and nutrient assimilation. It plays a critical role in balancing bodily functions, particularly in the gastrointestinal system, aiding in the processes of digestion and absorption.
30) Katutikta (Katu-tikta):
'Katu-tikta' combines the characteristics of both 'Katu' (sharp) and 'Tikta' (bitter) tastes. This classification of substances is essential in Ayurvedic formulations, influencing their effects on digestion and metabolism while targeting imbalances related to Kapha dosha.
31) Vitiation (Vitiated):
'Vitiated' describes a state where doshas are disturbed or imbalanced, contributing to disease pathology. Recognizing vitiated conditions is essential in Ayurveda for developing targeted treatments aimed at restoring balance and well-being.
32) Mandagni (Manda-agni, Mamdagni):
'Mandagni' describes a weakened or sluggish digestive fire in Ayurveda. This condition often leads to poor digestion and accumulation of ama (toxins) in the body. Addressing Mandagni is crucial for restoring optimal digestion and overall health.
33) Atisara:
'Atisara' refers to diarrhea or excessive watery stool in Ayurveda. It signifies an acute digestive disturbance, primarily linked to vitiation of Vata and Pitta doshas. Recognizing Atisara is essential for effective management and treatment of gastrointestinal issues.
34) Shunthi (Sunthi, Sumthi, Shumthi):
'Shunthi' or ginger is valued in Ayurveda for its warming, digestive, and anti-inflammatory properties. It enhances Agni (digestive fire) and is commonly used in treatments for digestive disorders, nausea, and cold conditions, highlighting its versatility in Ayurvedic practice.
35) Snigdha:
'Snigdha' translates to 'unctuous' or 'oily' in Ayurveda. It indicates qualities that help lubricate and nourish tissues in the body. Foods or substances with Snigdha properties are particularly beneficial for balancing Vata and enhancing overall comfort in digestive health.
36) Kledaka:
'Kledaka' refers to a specific type of Kapha responsible for moistening and nourishing food within the stomach. It plays a critical role in digestion and maintaining gastro-intestinal health by ensuring proper absorption and assimilation of nutrients.
37) Tikshna (Tiksna):
'Tikshna' means 'sharp' or 'potent' in Ayurvedic language, describing the strong effects of certain foods and medicines. Tikshna properties can enhance digestion and metabolism but must be used cautiously, especially with individuals having high Pitta, as they can increase heat.
38) Kashaya (Kasaya):
'Kashaya' translates to 'astringent' or 'dry' in Ayurveda. Foods with these qualities help detoxify and can benefit conditions related to excess moisture (Kapha). Kashaya properties can assist in toning the digestive system and improving digestion.
39) Vidaha:
'Vidaha' denotes a burning sensation or discomfort in Ayurveda, often associated with digestive disorders or imbalances in Pitta dosha. Monitoring vidaha is essential for understanding digestive health and addressing underlying issues effectively.
40) Samana (Shamana):
'Samana' signifies balance and equalization, particularly concerning imbalances within the body. It indicates restorative processes aimed at harmonizing doshas and ensuring optimal physiological function. Implementing Samana principles helps maintain overall well-being.
41) Kalpa:
'Kalpa' refers to the preparation process or formulation of herbal medicines in Ayurveda. It encompasses various methods of combining ingredients to enhance therapeutic effects, ensuring the resulting medications are effective and appropriate for treating specific conditions.
42) Karma (Karman):
'Karma' relates to the action or effect of a substance in Ayurveda. It describes how different herbs and medicines interact with the body, influencing health outcomes. Understanding the 'Karma' of various substances is vital for effective treatment planning.
43) Drava:
'Drava' signifies liquids or moist substances in Ayurveda. It can refer to both physical forms like fluids in the body (e.g., blood, lymph) and herbal preparations. Understanding drava qualities is essential in assessing treatment effects and ensuring proper hydration.
44) Study (Studying):
'Study' refers to systematic research conducted to explore and validate Ayurvedic principles, treatments, or effects. It involves observing patient responses to therapies and deriving conclusions, contributing to the scientific understanding of Ayurveda and its healing effectiveness.
45) Rasa (Rasha):
'Rasa' defines the taste of foods or medicines in Ayurveda, which profoundly influences their properties and effects on the body. The six tastes (sweet, sour, salty, bitter, pungent, and astringent) guide dietary choices and therapeutic interventions, crucial for maintaining dosha balance.
46) Bala:
'Bala' translates to 'strength' or 'vitality' in Ayurveda, often used to assess an individual's overall health and robustness. It plays a significant role in diagnostics and treatment planning, guiding practitioners in tailoring approaches based on a patient’s physical and mental strength.
47) Vayu:
'Vayu' refers to the element of air and its various manifestations in the body, particularly as one of the three doshas (Vata). It governs movement, communication, and physiological functions. Imbalances in Vayu can lead to disturbances in overall health.
48) Food:
'Food' in Ayurveda encompasses not only nutritional substances consumed for sustenance but also their effects on bodily health and balance of doshas. Proper food choices are fundamental for maintaining digestive health and preventing illnesses.
49) Burning sensation:
'Burning sensation' refers to discomfort often indicative of digestive disturbances or Pitta imbalance in Ayurveda. It signals excess heat in the body and requires attention to restore balance through dietary and lifestyle adjustments.
50) Piper chaba:
'Piper chaba' is a medicinal plant recognized for its digestive properties and ability to balance doshas in Ayurveda. Its use in formulations promotes digestion and enhances metabolic functions, contributing to gastrointestinal health.
51) Plumbago zeylanica:
'Plumbago zeylanica', known as Chitrak, is a traditional Ayurvedic herb valued for its ability to stimulate appetite and digestion. It aids in balancing doshas and enhancing Agni, making it essential for managing digestive disorders.
52) Aegle marmelos:
'Aegle marmelos', commonly known as Bilva, is highly regarded in Ayurveda for its digestive and soothing properties. It helps regulate digestive functions and is often employed in preparing formulations targeting gastrointestinal issues.
53) Kledakakapha (Kledaka-kapha):
'Kledaka-kapha' refers to the specific Kapha responsible for moistening and lubricating food, facilitating digestion. Its balance is essential for healthy gastrointestinal function, supporting effective nutrient absorption and preventing constipation.
54) Vishamagni (Vishama-agni, Visamagni):
'Vishama-agni' describes an irregular or variable digestive fire in Ayurveda, which can lead to inconsistent digestion and health issues. Recognizing and addressing Vishama-agni is crucial for restoring balanced metabolism and digestion.
55) Tuberculosis:
Tuberculosis is a serious infectious disease primarily affecting the lungs. In Ayurvedic contexts, tuberculosis can be linked to imbalances in doshas, requiring a comprehensive treatment approach to restore health and address underlying issues.
56) Agnidushti (Agnidusti, Agni-dushti):
'Agni-dushti' refers to the disturbance or impairment of the digestive fire (Agni) in Ayurveda, leading to poor digestion and health issues. Recognizing agni-dushti allows practitioners to formulate effective treatments for restoring optimal digestive health.
57) Observation:
'Observation' is a crucial part of clinical practice and research in Ayurveda. Careful monitoring of symptoms, responses to treatments, and patients’ wellness enables practitioners to fine-tune therapies and enhance patient outcomes.
58) Agnimandya (Agni-mandya, Agnimamdya):
'Agnimandya' signifies a condition of reduced digestive power or efficiency. It indicates compromised digestion, often leading to various gastrointestinal issues. Recognizing Agnimandya is essential for appropriate diagnosis and implementing effective treatments.
59) Jatharagni (Jathara-agni):
'Jatharagni' refers to the primary digestive fire located in the stomach and small intestine, crucial for digestion and assimilation. A well-functioning Jatharagni ensures optimal health, while its disturbance can lead to various digestive disorders.
60) Kaphavata (Kapha-vata):
'Kapha-vata' describes the combined states of these two doshas, which can influence health and well-being significantly. Understanding their interplay is vital for addressing specific conditions and enhancing treatment efficacy.
61) Discussion:
'Discussion' in the context of research refers to the analytical exploration of findings, relating them to existing knowledge. It provides insights into the implications of research outcomes, offering avenues for future studies in Ayurveda.
62) Anulomana:
'Anulomana' refers to the process of normalizing and balancing bodily functions, particularly digestion and excretory processes. It emphasizes the importance of smooth and regular bodily functions in maintaining health and preventing diseases.
63) Observing:
'Observing' involves carefully monitoring changes and symptoms in patients in Ayurveda as part of diagnostics. Accurate observation aids practitioners in understanding health issues and tailoring treatments effectively based on individual needs.
64) Katurasa (Katu-rasa):
'Katu-rasa' signifies the pungent taste, recognized for enhancing digestion and stimulating metabolic processes. Foods with Katu-rasa are beneficial for balancing Kapha and Vata doshas, making them vital in dietary practices.
65) Picchila:
'Picchila' indicates slimy or mucous textures in Ayurveda, often associated with certain conditions. Recognition of Picchila qualities helps diagnose specific health issues, guiding appropriate dietary and treatment approaches.
66) Ayurveda (Ayus-veda):
'Ayurveda' is an ancient system of medicine from India focusing on holistic healing. It emphasizes the balance of mind, body, and spirit through natural remedies, dietary practices, and lifestyle modifications, addressing root causes of diseases for comprehensive health.
67) Shoshana (Sosana):
'Shoshana' refers to the action of drying or absorbing in Ayurveda. It signifies processes aimed at reducing excess moisture in the body, particularly beneficial in managing Kapha imbalances and certain digestive disorders.
68) Amasaya (Amashaya, Ama-ashaya):
'Amashaya' refers to the stomach area in Ayurveda, critically involved in digestion. Understanding its role is essential for diagnosing digestive disorders and employing effective treatments to restore optimal gastrointestinal health.
69) Vatahara (Vata-ahara):
'Vatahara' signifies substances or treatments that help pacify Vata dosha in Ayurveda. Such approaches aim to alleviate conditions characterized by excess Vata, contributing to overall balance and wellness.
70) Bleeding:
'Bleeding' refers to excessive loss of blood, which can indicate underlying health issues or trauma. In Ayurveda, addressing the root cause of bleeding is crucial for restoring balance and health.
71) Trishna (Trsna):
'Trishna' translates to 'thirst' in Ayurveda, often indicating a state of imbalance or need for hydration. Recognizing Trishna helps practitioners assess hydration needs and overall health status in patients.
72) Sukshma (Suksma, Shukshma):
'Sukshma' means 'subtle' or 'fine' in Ayurveda, referring to aspects of the body or medicines that require careful consideration due to their delicate nature. Understanding Sukshma properties aids in precise treatment planning for optimal outcomes.
73) Koshtha (Kostha):
'Kostha' indicates the abdominal region, focusing on digestive health in Ayurveda. Understanding the functionality of kostha is crucial for diagnosing and treating gastrointestinal issues effectively.
74) Jathara:
'Jathara' refers to the stomach, specifically focusing on its role in digestion and nourishment. A healthy Jathara is vital for overall health, underscoring the importance of digestive practices in Ayurveda.
75) Vishama (Visama):
'Vishama' translates to 'irregular' or 'uneven', often describing unstable conditions in dosha balance or digestive processes. Recognizing vishama states helps practitioners understand and treat various health issues effectively.
[Note: The above list is limited to 75. Total glossary definitions available: 102]