Wickramarachchi Ayurveda Institute-Gampaha
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Item A literary survey on therapeutic formulations used in Nasya Karma (inhalation therapy) and their properties with special reference to Carakasamhita.(Department of Shalya Shalakya,Gampaha Wickramarachchi Ayurveda Institute,University of Kelaniya,Sri Lanka, 2017) Ranasinghe, R.L.D.S.; Ediriweera, E.R.H.S.S.; Wijesiriwardhana, H.G.S.G.Nasya Karma (inhalation therapy) is one of the procedures of Pancha Karma where instillation of medicine is done through the nasal route. It is considered as the best treatment for diseases above the clavicle. Despite the extensive use of Nasya prescribed in authentic texts for various ailments, only a very limited number of formulations are being used today. The aim of the study was to explore the knowledge on therapeutic formulations of Nasya, taking Carakasamhita as the source material. The formulae were collected and their Ayurveda pharmacodynamic properties and bioactivities were analyzed. In the present study, 150 formulations consisting of 210 ingredients were found. The majority of the ingredients originate from plants (84%), 14% of the ingredients are from animal sources while 2% are from minerals. On the basis of usable parts, the herbal ingredients can be categorized into seven types viz. Phala, Patra, Mula, Pushpa, Niryasa, Tvak and Kandha. These formulations can be used in the form of Navana (6%), Avapeeda (80%), Dhmapana (5%), Dhuma (4%) and Pratimarsha (5%). These formulations are indicated for Urdhvajatrugata Roga (diseases above the clavicle) as well as other systemic diseases. According to Caraka, most prominent Rasa of the ingredients used in Nasya Karma is Katu (70%), followed by Tikta (68%). The ingredients predominantly exhibit Ruksha (78%) and Laghu (62%) attributes. These ingredients are mostly of Ushna Veerya (70%), Katu Vipaka (75%) and Kapha Vata Shamaka (79%). Anti-inammatory, analgesic, antimicrobial, hypoglycemic and antioxidant properties of some of the ingredients are scientically proven. Ayurveda pharmacodynamic properties of collected ingredients indicate that Nasya Karma is most suitable in the treatment of Kapha Vata Janya diseases. It is concluded that a wide range of therapeutic formulae is mentioned in Carakasamhita for Nasya Karma that can be administered differently according to the nature of the disease and the strength of the patient.Item Analysis of the properties of Tamalakyadi Kvatha: a critique.(Department of Shalya Shalakya,Gampaha Wickramarachchi Ayurveda Institute,University of Kelaniya,Sri Lanka, 2017) Ranasinghe, R.L.D.S.; Ediriweera, E.R.H.S.S.Tamalakyadi Kvatha is one of the popular decoctions among Ayurveda physicians. It is commonly used for ailments such as Peenasa, Arsha, Shwasa, Kasa and Agnimandya. This comprehensive overview is a step towards analysing Ayurveda pharmacodynamic properties, phytochemical content and bioactivities of the ingredients of Tamalakyadi Kvatha and its utility in the selected diseases. Data were collected from authentic Ayurveda texts and electronic sources. It covers the entire plants of Phyllanthus amarus and Solanum xanthocarpum, pericarp of Terminalia chebula, roots of Solanum trilobatum, Solanum melongina, Adhatoda vasica, Piper chaba and Clerodendrum serrutum, fruits of Piper longum, rhizome of Zingiber officinale, stem of Tinospora cordifolia, and seeds of Piper nigrum. With the predominance of Tikta Rasa (67%), Katu Rasa (67%), Laghu Guna (92%), Ruksha Guna (75%) and Katu Vipaka (50%), Tamalakyadi Kvatha pacies vitiated Kapha Dosha. Due to its Ushna Veerya (75%) it pacies both vitiated Kapha and Vata Dosha. Madhura Vipaka (50%) is capable of pacifying vitiated Pitta Dosha. It also has Deepana (83%), Pachana (83%), Shwasahara (58%), Vatanulomana (58%), Kasahara (50%), Kaphaghna (50%), Jvaraghna (33%) and Sirovirechana (32%) properties. The ingredients are rich with valuable phytochemicals viz; alkaloids, avonoids, glycosides, tannin and volatile oils. These phytochemicals are scientically proven to possess anti-inammatory, anti-cholinergic, antioxidant, antimicrobial, diuretic and hypoglycaemic activities. Therefore, it can be justied that due to its pharmacodynamic properties and bioactivities Tamalakyadi Kvatha can be specically used in the management of Vata Kapha Janya diseases. The administration of this Kvatha is useful in Agnimandya and Arsha since it possesses the properties of Agnivardhaka.Item Health benefits of spices - a critique(Gampaha Wickramarachchi Ayurveda Institute, University of Kelaniya, Sri Lanka, 2016) Ranasinghe, R.L.D.S.; Ediriweera, E.R.H.S.S.Spices have been an integral part of our food for millennia. However, most potent and healthiest spices are rarely used due to lack of knowledge. Present study was undertaken to collect medicinal uses and health benefits of spices. Data were gathered from traditional Sri Lankan and Ayurvedic authentic texts and web sources. In the present study, 60 plant species belonging to 32 families were taken into consideration. Spices often come from the leaves, fruits, seeds, roots, bulbs or bark of the plants. Fruits (39%) are the most preferable part used as spices with leaves in second place (28%). According to Ayurveda, the dominant taste of the spices is Katu Rasa (pungent) (75%) followed by Tikta Rasa (bitter) (59%). The majority of spices (80%) have Ushna Veerya (hot in potency) and Katu Vipaka (71%) (pungent in end part of digestion). Most spices pacify Kapha and Vata Dosha but enhance Pitta Dosha. 50% and 30% of spices show, Deepana (enhancing digestive power) and Ruchi Vardhana (appetizing) properties respectively. Anti-inflammatory, antipyretic, anthelmintic, antibacterial and diuretic properties of some spices are scientifically proven. Spices are good sources of Vitamin C, A and K. Most abundant mineral in spices is potassium, which is an important component in controlling cardiac functions. Spices are also rich in manganese, a co-factor for the antioxidant enzyme, superoxide dismutase. Most spices are high in antioxidants with cinnamon being the highest. They comprise essential oils and carotenoids which enhance the flavour and add colour to dishes. Spices provide a way to add flavour to food without the extra fat, calories, sodium or cholesterol. They are used as popular home remedies for different ailments such as indigestion, diarrhea and vomiting. It is concluded that using spices improves digestion and protect the body against certain chronic conditions, such as cancer, diabetes, and heart diseases.