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ARMARC
DECEMBER -2009 Vol 1.90
Editorial Pickling foods are prepared by submerging them
Alcoholic preparation of drugs and food products in a salty water solution with vinegar. Over time, bacteria
are not a new idea but back several millennia. Asavas create the lactic acid that gives the food its distinctive
and Arishtas are important formulations of Ayurveda flavor and helps to preserve it. Yogurt, a milk product is
carrying the same. Such preparations not only are self made by adding a number of special bacteria, such as
preservatives but also carry more quantity of metabolites Lactobacillus acidophilus and L. bulgaricus to milk
giving better base of drugs for maximum absorption across and keeping it at the proper temperature. The bacteria
the cellular membrane. The reason is quite apparent as begin converting the sugar in the dairy to lactic acid,
they bring with them both water soluble and alcohol eventually creating yogurt.
soluble extracts. Such preparations are byproducts of
fermentation. These processes have been developed for For all these processes, fermentation skills and
the manufacture of a vast range of materials from knowledge are essential. The new fermentation-derived
chemically simple feedstocks, such as ethanol, right up medicines, including biopharmaceuticals are driving force
to highly complex protein structures. The advent of this for systematic research into drug/receptor interactions,
latter range of products and processes has revolutionized function of membrane proteins in health and disease. They
the practice of clinical medicine and many areas of are powering our capability to combat serious diseases
fundamental research only skilled individuals are needed in the human population, including cancers, degenerative
in this area. illnesses such as Alzheimer’s, and increasingly common
Generally it is said that fermentation is the complaints of developed societies such as asthma. It is
conversion of a carbohydrate such as sugar into an acid time in clinical medicine as new agents for the fermentation
or an alcohol. Specifically, it is use of fermenting agent to routes enter the market. The ‘new’ fermentation products,
change sugar into alcohol or the use of bacteria to create therapeutic proteins, antibodies (simple and conjugated)
lactic acid in certain foods. Fermentation occurs naturally are more complex and costly than previous products,
in many different foods given the right conditions, and but, in essence, the need to focus upon the fermentation
humans have intentionally made use of it for many step is now clearer than ever. The potency, efficacy,
thousands of years for their purpose. Human has made stability and immunogenicity of these products are
this natural phenomenon commercial by extracting the determined by the upstream or fermentation stage. The
uses for their benefits. Beer is made by taking a grain, acquisition of this practical science need more skills based
such as barley, wheat, rye etc. by germinating and drying on demonstration, explanation and repetition.
In This Issue
and pulping it into a mash. This mash is then mixed with
1) Standardization Of Kadamba
hot water to start the automatic fermentation. Then the
(Anthocephalus cadamba Miq.) And Its Bheda
liquid is transferred to fermenting vessel and yeast is
2) Properties Of Goghrita With Special
added. Like all other cases of fermentation, the yeast Reference To Its Murchhana
starts using the sugar present with mash to converting 3) Polyphenols And Their Bioactive
them in alcohol and carbon dioxide. For wine, grapes Properties
are crushed to release the sugar-rich juices, which are 4) harmacognostical Evaluation of Ipomoea
then either transferred quickly away from the skins or left cairica (L.) Sw., A Weed Medicinally and
to rest for a time to absorb some of the flavor, tannins, Economically Important
and color of the skins. Then yeast is added. After few 5) Formulation Profile (Series-A/11)
weeks the wine is ready. Specific blends are given as per CHITRAKA GHRITA
the trade name and specific procedures of individual 6) Herbal Drug Profile (Series-A/12)
company. AYAPANA
Newsletter of ARMARC 2 DEC -2009
STANDARDIZATION OF KADAMBA (Anthocephalus cadamba Miq.) AND ITS BHEDA
Dr. M. Philipananad Kumar*
Introduction: Ayurveda deals with the uses and any A. Dhanvantari Nighantu: 1.Dharakadamba
specific identity of drugs with their various synonyms. and, 2. Dhulikadamba
Number of drugs may have similar appearance or use; B. Raja Nighantu: - 1. Dharakadamba, 2.
hence the controversy is automatic concept over here. Dhulikadamba and, 3. Bhoomikadamba
Kadamba is not apart from this. Kadamba is an important C. Madana pala Nighantu: - 1. Dhulikadamba,
ayurvedic drugs mentioned with number of ayurvedic 2. Nipa and, 3. Rajakadamba
lexicons. The gargle of leaves is used in cases of aphthae D. Bhavaprakasha Nighantu: - 1. Rajakad-
and stomatitis. Various synonyms are suggested in different amba, 2. Bhoomikadamba, 3. Dharakadamba
Nighantus as: and, 4. Dhuli Kadamba
• Pravrishi : Blossom in the rainy season
Materials And Methods: For the
• Vrittapushpa : Flower is round and
standardization of different Kadamba, different
yellowish
parameters were touched as:
• Halipriya : The smell of kadamba was
1. Collection
liked by Balaram
2. Macroscopic study
• Sidhupushpa : Flower has got fragrance 3. Microscopic study
like sugarcane 4. Phytochemical Analysis
5. U.V. Visible Spectrophotometer study
• Lalanapriya : Attracted by the female
The leaves of specified drugs were collected af-
• Sindhupushpa : Mostly grown in ter proper taxonomical identification with help of various
sindhupradesh floras. The trees of origin of drugs were properly watched
and their all characters were matched with the charac-
• Karnapuraka : it is used for ear disorders ters given with various synonyms. After confirmation only,
or used as ear ornament the parts of drugs were collected. The macroscopical
study of the drugs was based on organoleptic characters
• Surabhi : Flower has got fragrance
perceived by our sensory organs. The microscopical
• Pravrishenya : Flowers during the onset studies were done after fixing them in Alcohol and Acetic
of rain acid solution in ratio of 3:1 for 2 days and then process-
ing by NIN method. The microtone sections were taken
• Manonnathi : Its pleasure to mind
in T.S. plane and studied for anatomical features.
Based on these characters, uses etc. described
The phytochemical analysis of drugs were seg-
as synonyms different types of Kadamba with diversi- mented in physico-chemical, qualitative and quantitative
fied botanical recognition are suggested by name of studies. The physico-chemical study included parameters
Kadamba, Dharakadamba, and Dhulikadamba. like: 1. Moisture content 2. Total ash 3. Acid in-
Charaka has mentioned kadamba in kashaya skandha, soluble ash 4. Water soluble ash 5. Alcohol soluble
vedanasthapana, sukrasodhana, mutravirechana extractives 6.Water soluble extractives 7. pH of
dasemanis. The action of drug has been explained as alcohol soluble extractives and water soluble extractives.
tridoshahara. Susruta has explained Nipa and The qualitative tests covered the testing for the presence
Kadamba separately and has included Kadamba in or absence of carbohydrate, protein, saponin and starch.
Rodhradi gana and Nyagrodhadi gana with special in- Spectrophotometer analysis of alcoholic extracts of leaves
dication in yoni doshas. In four important nighantus, of these three plants was also studied.
various types of Kadamba are given as: (Continued next edition..........)
Newsletter of ARMARC 3 DEC -2009
S. No Phytochemicals Quantity
(mentioned as inference)
1. Carbohydrate ++++
2. Phytosterol +++
3. Alkaloid +++
4. Flavonoid +++
5. Tannin ++
6. Saponin +