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Chitraka [plumbago zeylanica] has katu rasa, katu vipaka and ushna veerya. It is one of the famous herbal medicine used for agnimandya. It also has antidiabetic and hypocholesterolemic action. Pharmacological studies carried out by researchers have indicated that plumbago zeylanica has antihyperglycemic effect on diabetes induced animals . The ethanol extract of Plumbago zeylanica root on key enzymes of glycolysis and muscle hexokinase, phosphofructokinase, pyruvate kinase, lactate dehydrogenase activities were diminished in diabetic rats.   

Chitraka [plumbago zeylanica] has katu rasa, katu vipaka and ushna veerya. It is one of the famous herbal medicine used for agnimandya. It also has antidiabetic and hypocholesterolemic action. Pharmacological studies carried out by researchers have indicated that plumbago zeylanica has antihyperglycemic effect on diabetes induced animals . The ethanol extract of Plumbago zeylanica root on key enzymes of glycolysis and muscle hexokinase, phosphofructokinase, pyruvate kinase, lactate dehydrogenase activities were diminished in diabetic rats.   

Hypocholesterolemic Action:  Pharmacological and Clinical studies carried out indicates that Plumbago zeylanica extract has hypolipidaemic and antiatherosclerotic activities.  Plumbagin, an active principle isolated from plumbago zeylanica brings about a definite regression of atherosclerosis and prevents the accumulation of cholesterol and triglycerides in liver and aorta. Panchcole, an Ayurvedic formulation containing plumbago zeylanica as one of its chief ingredients has been advocated to produce hypolipidaemic effect.   

Hypocholesterolemic Action:  Pharmacological and Clinical studies carried out indicates that Plumbago zeylanica extract has hypolipidaemic and antiatherosclerotic activities.  Plumbagin, an active principle isolated from plumbago zeylanica brings about a definite regression of atherosclerosis and prevents the accumulation of cholesterol and triglycerides in liver and aorta. Panchcole, an Ayurvedic formulation containing plumbago zeylanica as one of its chief ingredients has been advocated to produce hypolipidaemic effect.   

Ajaji [Cumin seed (Cuminum cyminum L.) has katu rasa, ushna veerya and katu vipaka. In studies conducted on rats with induced diabetes, cumin reduced blood glucose levels.  One mechanism for this reduction suggests the inhibition of aldose reductase and alpha-glucosidase.  In addition, reductions in plasma and tissue cholesterol, phospholipids, free fatty acids, and triglycerides (secondary to diabetes) were demonstrated in another animal study.  

Ajaji [Cumin seed (Cuminum cyminum L.) has katu rasa, ushna veerya and katu vipaka. In studies conducted on rats with induced diabetes, cumin reduced blood glucose levels.  One mechanism for this reduction suggests the inhibition of aldose reductase and alpha-glucosidase.  In addition, reductions in plasma and tissue cholesterol, phospholipids, free fatty acids, and triglycerides (secondary to diabetes) were demonstrated in another animal study.  

Hapusha [Juniperus Communis] has katu rasa, ushna veerya and katu vipaka. While there are not very many research papers written on the efficacy of Juniper berries and leaves as medicinal herbs, they are said to exhibit potent anti-inflammatory properties and are used to support healthy kidney and urinary tract function, besides promoting healthy blood pressure when taken in normal dosages .   

Hapusha [Juniperus Communis] has katu rasa, ushna veerya and katu vipaka. While there are not very many research papers written on the efficacy of Juniper berries and leaves as medicinal herbs, they are said to exhibit potent anti-inflammatory properties and are used to support healthy kidney and urinary tract function, besides promoting healthy blood pressure when taken in normal dosages .   

Sattu is widely used in santarpaniya disorders. It is prepared by roasting gram flour but has now evolved to include other nutritious flours like barley, wheat etc. Sattu is a perfect blend of balanced nutrients and is prepared in one of the healthiest cooking methods – roasting. Sattu has high fibre and phytic acid content. Method of preparing sattu is such that it retains the nutrient value and increases the shelf life of the ingredients. Roasting can improve protein digestibility. .  The goal of roasting is to improve sensory qualities and achieve inactivation of destructive enzymes which improves the storage and nutritional quality of the product.  Research reports reduced trypsin inhibitor properties when seed temperatures reached 90-100°C. Researchers  reported  lipoxygenase properties was lost at temperatures of 75-80°C. Some also  reported that during roasting total phenols and tannins decrease. It has been  observed that the reduction in mineral contents during roasting might be due to the loss of nutrients while heating at high temperature.

Sattu is widely used in santarpaniya disorders. It is prepared by roasting gram flour but has now evolved to include other nutritious flours like barley, wheat etc. Sattu is a perfect blend of balanced nutrients and is prepared in one of the healthiest cooking methods – roasting. Sattu has high fibre and phytic acid content. Method of preparing sattu is such that it retains the nutrient value and increases the shelf life of the ingredients. Roasting can improve protein digestibility. .  The goal of roasting is to improve sensory qualities and achieve inactivation of destructive enzymes which improves the storage and nutritional quality of the product.  Research reports reduced trypsin inhibitor properties when seed temperatures reached 90-100°C. Researchers  reported  lipoxygenase properties was lost at temperatures of 75-80°C. Some also  reported that during roasting total phenols and tannins decrease. It has been  observed that the reduction in mineral contents during roasting might be due to the loss of nutrients while heating at high temperature.

Falasa (Grewia asiatica): has kashaya, amla, madhura rasa and laghu, veerya sheeta guna and madhura vipaka.  It is useful in madatya, pittaprakopa, trishna, daha, hridroga, amavata, vatarakta, shoola, kshaya, rohini, yoniroga, vrana, jwara. It shows a potent antioxidant properties and shows radio protective properties.  

Falasa (Grewia asiatica): has kashaya, amla, madhura rasa and laghu, veerya sheeta guna and madhura vipaka.  It is useful in madatya, pittaprakopa, trishna, daha, hridroga, amavata, vatarakta, shoola, kshaya, rohini, yoniroga, vrana, jwara. It shows a potent antioxidant properties and shows radio protective properties.  

If we observe the food substances, fruits and other edibles which are advised for the management of apatarpan have high glycemic index. Dates, raisins, and certain fruits mentioned are fast energy giving substances while formulation with sattu are slow energy giving substances.  

If we observe the food substances, fruits and other edibles which are advised for the management of apatarpan have high glycemic index. Dates, raisins, and certain fruits mentioned are fast energy giving substances while formulation with sattu are slow energy giving substances.  

It is very interesting to note that honey and sattu are used both in apatarpan and santarpaniya vyadhis. In santarpanajanya vyadhis, Sattu is used along with certain herbs, which are tikta and katu ras dominant. Apart from herbs oil, ghee and honey in prescribed portion is used. While in apatarpana diseases sattu has been used along with sugar, alcoholic beverages, honey, oil and ghee. This is the importance of samyog (combination) of dravyas mentioned by Charaka elsewhere. Sattu when advised with alcoholic beverages or with certain sour substance exerts different nutritional properties. When sattu is given with acidic and fermented substances like alcohol, an enzymetic degradation of phytic acid of sattu is observed. Such a reduction in phytate may increase the amount of soluble iron, zinc and calcium several folds. This makes the combination of sattu more nutritious as compared to the formulation mentioned in the management of santarpanajanya diseases.       

 

It is very interesting to note that honey and sattu are used both in apatarpan and santarpaniya vyadhis. In santarpanajanya vyadhis, Sattu is used along with certain herbs, which are tikta and katu ras dominant. Apart from herbs oil, ghee and honey in prescribed portion is used. While in apatarpana diseases sattu has been used along with sugar, alcoholic beverages, honey, oil and ghee. This is the importance of samyog (combination) of dravyas mentioned by Charaka elsewhere. Sattu when advised with alcoholic beverages or with certain sour substance exerts different nutritional properties. When sattu is given with acidic and fermented substances like alcohol, an enzymetic degradation of phytic acid of sattu is observed. Such a reduction in phytate may increase the amount of soluble iron, zinc and calcium several folds. This makes the combination of sattu more nutritious as compared to the formulation mentioned in the management of santarpanajanya diseases.       

Over-nutrition and disorders induced by it leads to immune activation or susceptibility to inflammatory diseases, such as diabetes while under nutrition results in immune suppression or susceptibility to infection. Over-nutrition (prolonged intake of high fat/sugar diets) and infection lead to chronic and acute inflammation through nutrient and pathogen sensing systems, respectively  

Over-nutrition and disorders induced by it leads to immune activation or susceptibility to inflammatory diseases, such as diabetes while under nutrition results in immune suppression or susceptibility to infection. Over-nutrition (prolonged intake of high fat/sugar diets) and infection lead to chronic and acute inflammation through nutrient and pathogen sensing systems, respectively  

List of research works done as post graduate and post doctoral level on hyperlipidemia About 42 research works are found on the subject of hyperlipidaemia with various aspects like aetiopathogenesis and management. Some important work on hyperlipidaemia and hypercholesterolaemia are as follows:

 

==== List of research works done as post graduate and post doctoral level on hyperlipidemia ===

 

About 42 research works are found on the subject of hyperlipidaemia with various aspects like aetiopathogenesis and management. Some important work on hyperlipidaemia and hypercholesterolaemia are as follows:

Faculty of Ayurveda, IMS, Banaras Hindu University,Varanasi:-

Faculty of Ayurveda, IMS, Banaras Hindu University,Varanasi:-

1. Satyavati G.V. (1966): Effect of an indigenous drug on lipid metabolism w.s.r to obesity and atherosclerosis.

1. Satyavati G.V. (1966): Effect of an indigenous drug on lipid metabolism w.s.r to obesity and atherosclerosis.