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Table of Contents
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

Date of Submission04-Dec-2020
Date of Decision22-Sep-2020
Date of Acceptance21-Dec-2020
Date of Web Publication11-Feb-2021

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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  Abstract 

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.

Keywords: Peya, Samsarjana Krama, standardization, Vilepi, Yusha


How to cite this article:
Sharma MB, Zala U, Patel K, Bhatt C. Pharmaceutical standardization and a brief review of nutritional values of three Ayurveda recipes sequentially used after Panchakarma. J Indian Sys Medicine 2020;8:287-92

How to cite this URL:
Sharma MB, Zala U, Patel K, Bhatt C. Pharmaceutical standardization and a brief review of nutritional values of three Ayurveda recipes sequentially used after Panchakarma. J Indian Sys Medicine [serial online] 2020 [cited 2021 Jul 26];8:287-92. Available from: https://www.joinsysmed.com/text.asp?2020/8/4/287/309126




  Introduction Top


According to the oxford dictionary, the verb “to standardize” means average out, equalize, homogenize, systemize, or conform to “a standard,” where the noun “standard” stands for the meaning like grade, measurement, model, pattern, average, mean, level, or norm. Due to its long-lasting and radical relief of chronic diseases, Panchakarma is now developing globally. If Panchakarma therapy is not used in the proper dose, in recommended indication and with the proper environment, it may lead to hazardous effects such as hemorrhage, prolapse of organs, and shock. To avoid these effects, scholars have advocated many subjective parameters and few objective parameters. But they need to be standardized for the effective application in current practice. To know about standardization; according to the oxford dictionary, the verb “to standardize” means average out, equalize, homogenize, systemize or conform to “a standard,” where the noun “standard” stands for the meaning like grade, measurement, model, pattern, average, mean, level, or norm.

Panchakarma therapy should be carried out only by expert person to provide better therapeutic efficacy and to avoid complication. There is a need of standardizing the classical Panchakarma procedures in consideration of the need of the day. The dosage schedule, side procedures, and medicaments are to be standardized so that uniform procedure of practice may be developed to be practiced at all centers.

Panchakarma particularly post Panchakarma sequential dietary recipe is an important as procedure because if it is not followed properly then there is possibility of complications. Peya (Thin gruel), Vilepi (Thick gruel), and Yusha Kalpana (semiliquid preparation/soup) are used in the post Panchakarma sequential dietary recipe as reduced digestive capacity after Panchakarma is brought to normal functioning with help of the sequential recipes. Different ancient seers of Ayurveda have mentioned the preparatory methods and properties for these recipes. If Peya, Vilepi, and Yusha Kalpana are not made as the quantity mention and given methods in classical texts, then the nutritive value varies in it. It will not possess its properties as well as its mode of action during Post Panchakarma sequential dietary recipe. So, the standardization of these recipes is needed for today era. Here, an attempt to standardize the preparation of recipes used in post Panchakarma sequential dietary recipes, i.e., Peya, Vilepi, and Yusha has been explained.


  Materials and Methods Top


Peya

It is a thin gruel of rice along with its solid portion. The liquid which can be drink is called Peya.[1],[2]

Equipment

Stainless steel vessel, measuring jar, spoon, and weighing balance.

Method of Preparation

As shown in [Table 1], rice [Figure 1] and water [Figure 2] are taken into an S.S.(Stainless Steel) vessel and boiled on mild heat till rice is cooked well [Figure 3].[2]
Table 1: Showing ingredients and ratio used for preparation of Peya

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Figure 1: Rice

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Figure 2: Water

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Figure 3: Peya

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Vilepi

It is almost a solid preparation and prepared with less quantity of water.[1],[3]

Equipment

Stainless steel vessel, measuring jar, spoon, and weighing balance.

Method of Preparation

As shown in [Table 2], Rice and water are taken in a S.S. vessel and boiled on mild heat till rice cooked well and convert in thick paste form [Figure 4].[1],[3]
Table 2: Showing ingredients and ratio used for preparation of Vilepi

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Figure 4: Vilepi

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Yusha

It is a semi-liquid preparation obtained by boiling any type of pulse.[4]

Equipment

Stainless steel vessel, measuring jar, spoon, weighing balance, and cloth.

Method of Preparation

As shown in [Table 3], Vigna radiate [Figure 5] and water are taken into an S.S. vessel and boiled on mild heat till Vigna radiate [Figure 6] is cooked well. Fried Yusha is prepared with cow ghee, salt, and spices where as unfired Yusha will be devoid of all these things.[2]
Table 3: Showing ingredients and ratio used for preparation of Yusha

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Figure 5: Mudga (Vigna radiate)

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Figure 6: Yusha

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  Results Top


The results shown in [Table 4] for the Batches preparation the Average value for Peya [Figure 7] is 556.66 ml when prepared from 70 g of rice.
Table 4: Showing results in the preparation of Peya

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Figure 7: Peya

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The results shown in [Table 5] for the Batches preparation the Average value for Vilepi [Figure 8] is 123.33 ml when prepared from 70 g of rice.
Table 5: Showing results in the preparation of Vilepi

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Figure 8: Vilepi

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The results shown in [Table 6] the Batches preparation the Average value for Yusha [Figure 9] is 553.33 ml when prepared from 70 g of Vigna radiate.
Table 6: Showing results in the preparation of Yusha

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Figure 9: Yusha

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Precautions for Preparation of Peya, Vilepi and Yusha

  1. Vessel should not be closed [Figure 10] as the preparation should be made in open heating process so the evaporation can be done properly.


  2. Dravya (Rice and Vigna radiate) should be dipped [Figures 11] and [12] in warm water for one hour before the preparation of Kalpana so the nutrients should be easily come out in the liquid part.
Figure 10: Open heating process

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Figure 11: Dipping process of Mudga for Yusha

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Figure 12: Dipping process of rice for Peya and Vilepi

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  Discussion Top


Peya, Vilepi, and Yusha are recipes of post Panchakarma sequential dietary recipe mentioned in Charaka, Sushruta, and Sharandhar Samhita with their properties and therapeutic indication. Acharya Sharandhar elaborately explains the method of preparation of these recipes under the heading of Pathya Kalpna. The Yusha Kalpana is mentioned under two methods, i.e., one is from dietary foods and another for medicinal herbs. Preparation of Yusha kalpana from dietary food is commonly used in post Panchakarma sequential dietary recipe. These methods of preparation should be used as based for the pharmaceutical standardization of these recipes to achieve the desired therapeutics result. Thus, the recipes used for post Panchakarma sequential dietary recipes when prepared with proper standardized method it normalized the digestion and also with their respective properties it gives nutrition to the body after the penta-bio purification procedure.

Properties of Peya

It alleviates hunger, thirst, depression, weakness, abdominal diseases, and fever. It promotes sweating. It is digestive and is conducive to the downward movement of the flatus as well as feaces. It is astringent, nutritive, and also cleanses the bladder as all showed the values in [Table 7].[5],[6],[7]
Table 7: Showing nutritive values of Peya[8]

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Properties of Vilepi

It is refreshing, bowel binding, light, and cardio tonic. Vilepi is satiating, strength increasing wholesome, sweet, light, stimulates digestive power, and allays hunger and thirst. It subsides Pitta with its Madhura Vipaka. The analysis show the same nutritive value as Peya.[3],[9],[10]

Properties of Yusha

Soup of green gram plain or processed-mitigates Kapha, kindles digestion, good for heart, ideally suited to persons who have been administered purificatory therapies (emesis, purgation, etc.) and the wounded. Yusha is appetizer, aphrodisiac, cures anorexia, good for throat, strength promoter and inhensor of skin complexion as all the values shown in [Table 8]. They increase body heat and thereby sweating and thus give a feeling of contentment and nourish the body.[11],[12][13]
Table 8: Nutritive values of Yusha[13]

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  Conclusion Top


Peya, Vilepi, and Yusha are Post Panchakarma sequential dietary recipes vary in ratio and procedure according to the classics. Method of these recipe narrated in Sharandhar Samhita is most appropriate and also mostly utilized. These recipes should be prepared according to the references and precaution should be taken to maintain desired nutritional value.

Acknowledgements

Nil.

Financial support and sponsorship

Nil.

Conflicts of interest

There are no conflicts of interest.



 
  References Top

1.
Acharya Priyavrata Sharma. Sushrutha Samhita with English translation Sutra sthana Volume 1, commentary by Dalhana. ChaukhambhaVisvabharati Oriental Publisher and Distributors, Varanasi: Reprint 2010, 46/344, p. 526.   Back to cited text no. 1
    
2.
Acharya Pandit Radhakrishan Prashar. Sharandhar Samhita Madhyam Khand. Shri Vaidyanath Ayurved Bhavan Private Limited: Nagpur; Reprint 2012, 2/162, p. 219.  Back to cited text no. 2
    
3.
Acharya Pandit Radhakrishan Prashar. Sharandhar Samhita Madhyam Khand. Shri Vaidyanath Ayurved Bhavan Private Limited, Nagpur; Reprint 2012, 2/164, p. 219.  Back to cited text no. 3
    
4.
Acharya Vridhhajivaka. Kashyap Samhita, Khilsthan. Chaukhambha Sanskrit Sansthan, Varanasi; Reprint 2015, 4/ 18, p. 379.  Back to cited text no. 4
    
5.
Acharya Chakrapani Datt. Charak Samhita with English translation. Sutrasthan, Ayurveda Dipika, Vol 1. Ed. by Acharya R.K Sharma Acharya Dash Bhagwan. Chaukhambha Sanskrit Series Office, Varanasi; Reprint 2011, 27/250, p. 542.  Back to cited text no. 5
    
6.
Acharya Priyavrat Sharma. Sushrutha Samhita with English translation Sutra sthana, Volume 1, commentary by Dalhana. ChaukhambhaVisvabharati Oriental Publisher and distributors, Varanasi, Reprint 2010, 46/341, p. 525.  Back to cited text no. 6
    
7.
Acharya Pandit Radhakrishan Prashar. Sharandhar Samhita Madhyam Khand. Shri Vaidyanath Ayurved Bhavan Private Limited, Nagpur; Reprint 2012, 2/163, p. 219.  Back to cited text no. 7
    
8.
Hiremath SG A Textbook of BhaishajyaKalpna, Indian Pharmaceutics, PathyaKalpna. IBH Prakashan Reprint 2011, Chapter no. 24, p. 305.  Back to cited text no. 8
    
9.
Acharya Chakrapani Datt. Charak Samhita with English translation Sutrasthan, Ayurveda Dipika, Vol 1. Ed by Acharya R.K Sharma Acharya Bhagwan Dash. Chaukhambha Sanskrit Series Office, Varanasi; Reprint 2011, 27/251, p. 543.  Back to cited text no. 9
    
10.
Acharya Priyavrat Sharma. Sushrutha Samhita with English translation Sutra sthana Volume 1, commentary by Dalhana. ChaukhambhaVisvabharati Oriental Publisher and distributors, Varanasi; Reprint 2010, 46/342, p. 525.  Back to cited text no. 10
    
11.
Acharya Priyavrat Sharma. Sushrutha Samhita with English translation Sutra sthana Volume 1, commentary by Dalhana. ChaukhambhaVisvabharati Oriental Publisher and Distributors, Varanasi; Reprint 2010, 46/366, p. 531.  Back to cited text no. 11
    
12.
Acharya Vridhhajivaka. Kashyap Samhita, Khilsthan published by Chaukhambha Sanskrit Sansthan, Varanasi; Reprint 2015, 4/15, p. 379.  Back to cited text no. 12
    
13.
Hiremath SG, A Textbook of BhaishajyaKalpna, Indian Pharmaceutics, PathyaKalpna. IBH Prakashan, Reprint 2011, Chapter no. 24, p. 309.  Back to cited text no. 13
    


    Figures

  [Figure 1], [Figure 2], [Figure 3], [Figure 4], [Figure 5], [Figure 6], [Figure 7], [Figure 8], [Figure 9], [Figure 10], [Figure 11], [Figure 12]
 
 
    Tables

  [Table 1], [Table 2], [Table 3], [Table 4], [Table 5], [Table 6], [Table 7], [Table 8]



 

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