Abstract

EFFECT OF DADIMASHTAKA CHURNA ON GRAHANI ROGA

Abhishek Gupta* and Soni Gupta

ABSTRACT

In the Ayurvedic text first time Acharya Charaka gives five basic dosages form of Ayurvedic drugs as Svarasa (Juice), Kalka (Paste), Kvatha (Decoction), Sita (Cold infusion), Phanta (Hot infusion).[1] Other scholars also gives other basic dosages forms but Churna (Powders) and Abhishava (Fermented drink) is added into basic dosages form first by Acharya Kashyapa.[2] Different dosages forms are used in different disease and also in different patients according to condition of disease and patient. Grahani roga is due to mandagni (weak digestive fire) which burns the food incompletely which goes either upward or downward. When it moves out downwards either in ripe or unripe condition, it is known as the disorder of grahni. In Grahni roga digested/indigested both food become fermented.[3] Grahani is the site of agni located above the umbilical region, which is responsible for digestion and absorption of food.[4] Digestion and absorption is done by the Agni situated in Grahani, When agni decreases, taken food goes downwards either in ripe or unripe condition.[5] Dadimashtaka Churna having eight ingradients as- Dadima (Punica granatum Linn.), Sharkara (sugar), Trighandha (Cinnomomum zeylanicum Breyn., Cinnamomum tamala Nees & Eberm.), Elettaria cardamomum Maton.), Trikatu (Piper longum Linn., Piper nigrum Linn., Zingiber officinale Linn.,) as describe by Sharangdhara.[6] In combined form Dadimashtaka Churna having Katu Tikta Kashaya Madhura Amla Rasa, Laghu Tikshna Ruksna guna, Ushna Veerya, Katu Vipaka and Dipana Pachana Rochana and Kramighna properties, all these properties are responsible for correcting digestive power (Agni) of Grahni so the proper digestion takes place and only digested food goes downward through intestine.

Keywords: Grahani, Churna, Grahni roga, Svarasa, Kalka, Kvatha, Sita, Phanta.