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ORIGINAL ARTICLE
Year : 2020  |  Volume : 8  |  Issue : 4  |  Page : 287-292

Pharmaceutical standardization and a brief review of nutritional values of three Ayurveda recipes sequentially used after Panchakarma


1 Department of Rasashastra & Bhaishajya Kalpana, Nadiad JS Ayurveda Mahavidyalaya Nadiad, Kheda, Gujarat Ayurveda University, Gujarat, India
2 Department of Panchakarma, Nadiad JS Ayurveda Mahavidyalaya Nadiad, Kheda, Gujarat Ayurveda University, Gujarat, India

Correspondence Address:
Dr. Meenu Bharti Sharma
Department of RSBK, JS Ayurveda Mahavidyalaya, Nadiad, Kheda, Gujarat Ayurveda University, Nadiad, Gujarat 387001.
India
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Source of Support: None, Conflict of Interest: None


DOI: 10.4103/JISM.JISM_76_20

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Background: Panchakarma (penta bio-purification method), a comprehensive, and an integral part of Ayurveda treatment and have its role in every therapeutic condition. Due to its long-lasting and radical relief of chronic diseases, it is now developing globally. Procedures followed after Panchakarma (particularly known as post Panchakarma sequential dietary recipe in Ayurveda) are important as they help in avoiding complications which are likely to occur physiologically due to post Panchakarma exertion. Peya (Thin gruel), Vilepi (Thick gruel), and Yusha Kalpana (Semi liquid preparation/Soup) is used in the post Panchakarma sequential dietary recipe as it helps to improve digestion and regaining of strength. Detail regarding the preparation of these dietary recipes along with their nutritional value may increase their utility. Aim: To do the Pharmaceutical standardization and brief review of nutritional values of three Ayurveda recipes sequentially used after Panchakarma.Materials and Methods: Ingredients mentioned with given ratio were prepared in three batches to follow the standard manufacturing process (SMP) for Peya, Vilepi, and Yusha. For the preparatory methods, the reference was taken mentioned in Sharandhara Samhita. All the precautions were followed during a pharmaceutical study to avoid the errors for standardization. Results: For preparation of post Panchakarma sequential dietary recipe the average value for Peya, Vilepi, and Yusha were 556.66, 123.33, and 553.33mL, respectively. Review of nutritional values was done containing calories, protein, fat, carbohydrates, calcium, phosphorus, iron, VA I.V., thiamine, nicotinic acid, riboflavin, and Vc. Conclusion: The standardization of these recipes how to prepare it, in which amount it should be taken, precautions while making this Kalpana the nutrition value should be enriched in it. The nutritional values of these three recipes support their utility as post Panchakarma sequential dietary recipe to regain strength as well as to rule out post Panchakarma complication.


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