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Line 637: − + − Sthiram [Shliparni desmodium gangeticum]: It has madhura, tikta rasa, madhur vipaka and ushna veerya. It has alkaloids, pterocarpans, phospholipids, sterols, flavones and flavonoid glycosides. The plant shows many pharmacological activities like anti-inflammatory, anti-nociceptive, analgesic, anti-amnesic, anti-diabetic, anti-oxidant, anti-ulcer, and better CVS activites, CNS depressant, antibacterial, wound healing, antipyretic and several miscellaneous actions. − Kebukmool [Costus speciosus] : It has tikta kashaya rasa, katu vipaka and sheeta veerya and has strong diuretic action. Increased excretion of Na+ and Cl is observed after its administration. It is known to relieve pulmonary edema − Dhanayaka [Coriander sativum]: Dhanayaka has katu, tikta and madhur rasa with katu vipaka and sheeta veerya. It possesses potent diuretic and antioxidant properties. Part of seeds shows a significant hypolipidemic action. There was significant increase in β-hydroxy, β-methyl glutaryl CoA reductase and plasma lecithin cholesterol acyl transferase properties (LCAT) were noted in the experimental group. The level of low density lipoprotein (LDL), very low density lipoprotein (VLDL) cholesterol decreased while that of high density lipoprotein (HDL) cholesterol increased in the experimental group. Besides diuretic properties it also exhibits a strong anti diabetic and anti convulsant action. − 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. − 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 . − 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. − Elevated plasma cholesterol or elevated LDL-cholesterol concentrations have been shown to be one of the risk factors. It has been suggested that dietary fibre or more specifically phytate which is a component of fibre can influence the etiology of heart disease . Researchers showed that dietary phytate supplementation resulted in the lowering of serum cholesterol and triglyceride levels. This effect accompanied the decrease in serum Zn level and Zn-Cu ratio. This is because coronary heart disease appears to be caused by an imbalance of Zn-Cu metabolism. − Above are all the important reasons why sattu is recommended as one of the important food in santarpaniya vyadhi. − Those individuals who consume these type of formulations can have normalization of agni, smriti (memory) and buddhi, that is the power of forming and retaining concepts and general notions, intelligence, reason, intellect, discernment, judgment which gets deranged in santarpaniya vyadhis in latter stages gets normalised. − Those individuals who exercise regularly, who do not eat until the previous meals are completely digested, who do not indulge in overeating, who regularly consume barley and wheat in diet get relief from all the diseases due to santarpana and obesity. This is how all the santarpanjanya vyadhis are treated with apatarpana medicines. − + + + + + + + + + + + + + + + + + + + + + + + Line 709:
Line 719: − + + + − Mantha is a formulation made by adding fourteen times of water and blending it thoroughly. Mantha of kharjur (dates), manuka (resins), gracinia, tamarind, pomegranate, falsa (Grewia asiatica) and amalki is useful in alcoholics and alcohol induced disorders. Mantha prepared out of sweet and sour substances if mixed together and added with or without ghee proves to be santarpana and improves strength, lustre and power of body.+ − Line 720:
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→Herbs used in management of santarpaniya diseases
Apart from its diuretic properties, ''pashanabheda'' exhibits good anti-diabetic properties. The 80% ethanolic extract of ''pashanabheda'' rhizome was fractionated to investigate for a-glucosidase or anti-diabetic properties. Sample solution were evaluated at dose levels of 5.0, 0.5, 0.05 mg/ml to obtain dose response. The ethyl acetate extract exhibited an inhibitory effect of a-glucosidase properties.
Apart from its diuretic properties, ''pashanabheda'' exhibits good anti-diabetic properties. The 80% ethanolic extract of ''pashanabheda'' rhizome was fractionated to investigate for a-glucosidase or anti-diabetic properties. Sample solution were evaluated at dose levels of 5.0, 0.5, 0.05 mg/ml to obtain dose response. The ethyl acetate extract exhibited an inhibitory effect of a-glucosidase properties.
''Takra'' (butter milk) is used to relieve ''santarpanajanya vyadhis''. It has prime importance in diet and is supposed to be improve appetite. Its properties and medicinal qualities are described in (Ashtanga Hridaya [[Sutra Sthana]] chapter 5).
'''''Takra''''' (butter milk) is used to relieve ''santarpanajanya vyadhis''. It has prime importance in diet and is supposed to be improve appetite. Its properties and medicinal qualities are described in (Ashtanga Hridaya [[Sutra Sthana]] chapter 5).
'''''Trikatu''''': is combination of equal parts of ''sunthi, maricha'' and ''pippali''. ''Trikatu'' is regarded as an anti-obesity formulation and has been widely used in anabolic disorders. It is widely used to lower cholesterol and triglycerides and is known to increase HDL levels. In one of the studies it is found that ''trikatu'', by virtue of its ability to reduce triglycerides and LDL cholesterol, increases HDL cholesterol to reduce the risk of hyperlipidaemia and atherosclerosis. ''Trikatu'' is also known to have immune modulatory properties and is known to be a good bioavailability enhancer.
'''''Trikatu''''': is combination of equal parts of ''sunthi, maricha'' and ''pippali''. ''Trikatu'' is regarded as an anti-obesity formulation and has been widely used in anabolic disorders. It is widely used to lower cholesterol and triglycerides and is known to increase HDL levels. In one of the studies it is found that ''trikatu'', by virtue of its ability to reduce triglycerides and LDL cholesterol, increases HDL cholesterol to reduce the risk of hyperlipidaemia and atherosclerosis. ''Trikatu'' is also known to have immune modulatory properties and is known to be a good bioavailability enhancer.
'''''Bruhati''''' (Solanum indicum): ''Bruhati'' has ''katu tikta rasa, katu vipaka'' and ''ushna veerya''. Solanum indicum Linn. fruits have laxative and cardiotonic action.
'''''Bruhati''''' (Solanum indicum): ''Bruhati'' has ''katu tikta rasa, katu vipaka'' and ''ushna veerya''. Solanum indicum Linn. fruits have laxative and cardiotonic action.
Ativisha [Aconitum hetrophyllum] has tikta katu rasa, katu vipaka and ushna veerya. It is laghu and ruksha and hence is used in santarpaniya vyadhis. Research showed significant reduction in total cholesterol, TG, apolipoprotein B and increase HDL cholesterol & apolipoprotein A in serum samples and HMG CO A properties in liver samples. Properties of LCAT had increased & also there was increased fecal fat excretion. The mechanism explained for hypolipidemic properties was due to inhibition of HMG COA reductase properties and decrease fat absorption from intestine.
'''''Ativisha''''' (Aconitum hetrophyllum): has ''tikta katu rasa, katu vipaka'' and ''ushna veerya''. It is ''laghu'' and ''ruksha'' and hence is used in ''santarpaniya vyadhis''. Research showed significant reduction in total cholesterol, TG, apolipoprotein B and increase HDL cholesterol and apolipoprotein A in serum samples and HMG CO A properties in liver samples. Properties of LCAT had increased and also there was increased fecal fat excretion. The mechanism explained for hypolipidemic properties was due to inhibition of HMG COA reductase properties and decrease fat absorption from intestine.
If we observe the herbs mentioned in the management of santarpaniya vyadhis it is evident from the following table that most of the herbs are tikta, katu, kashaya rasa dominant having katu vipaka and ushna veerya. These properties are attributed to akash and vayu mahabhuta.
'''''Sthiram''''' (Shliparni desmodium gangeticum): It has ''madhura, tikta rasa, madhur vipaka'' and ''ushna veerya''. It has alkaloids, pterocarpans, phospholipids, sterols, flavones and flavonoid glycosides. The plant shows many pharmacological activities like anti-inflammatory, anti-nociceptive, analgesic, anti-amnesic, anti-diabetic, anti-oxidant, anti-ulcer, and better CVS activites, CNS depressant, antibacterial, wound healing, antipyretic and several miscellaneous actions.
''Kebukmool'' (Costus speciosus): It has ''tikta kashaya rasa, katu vipaka'' and ''sheeta veerya'' and has strong diuretic action. Increased excretion of Na+ and Cl is observed after its administration. It is known to relieve pulmonary edema.
'''''Dhanayaka''''' (Coriander sativum): ''Dhanayaka'' has ''katu, tikta'' and ''madhur rasa'' with ''katu vipaka'' and s''heeta veerya''. It possesses potent diuretic and antioxidant properties. Part of seeds shows a significant hypolipidemic action. There was significant increase in β-hydroxy, β-methyl glutaryl CoA reductase and plasma lecithin cholesterol acyl transferase properties (LCAT) were noted in the experimental group. The level of low density lipoprotein (LDL), very low density lipoprotein (VLDL) cholesterol decreased while that of high density lipoprotein (HDL) cholesterol increased in the experimental group. Besides diuretic properties it also exhibits a strong anti diabetic and anti convulsant action.
'''''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.
'''''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 .
'''''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.
Elevated plasma cholesterol or elevated LDL-cholesterol concentrations have been shown to be one of the risk factors. It has been suggested that dietary fibre or more specifically phytate which is a component of fibre can influence the etiology of heart disease. Researchers showed that dietary phytate supplementation resulted in the lowering of serum cholesterol and triglyceride levels. This effect accompanied the decrease in serum Zn level and Zn-Cu ratio. This is because coronary heart disease appears to be caused by an imbalance of Zn-Cu metabolism.
Above are all the important reasons why ''sattu'' is recommended as one of the important food in ''santarpaniya vyadhi''.
Those individuals who consume these type of formulations can have normalization of ''agni, smriti'' (memory) and ''buddhi'', that is the power of forming and retaining concepts and general notions, intelligence, reason, intellect, discernment, judgment which gets deranged in ''santarpaniya vyadhis'' in latter stages gets normalised.
Those individuals who exercise regularly, who do not eat until the previous meals are completely digested, who do not indulge in overeating, who regularly consume barley and wheat in diet get relief from all the diseases due to ''santarpana'' and obesity. This is how all the ''santarpanjanya vyadhis'' are treated with apatarpana medicines.
If we observe the herbs mentioned in the management of ''santarpaniya vyadhis'' it is evident from the following table that most of the herbs are ''tikta, katu, kashaya rasa'' dominant having ''katu vipaka'' and ''ushna veerya''. These properties are attributed to ''akash'' and ''vayu mahabhuta''.
Table 1: Concise information about herbs used in management of santarpaniya diseases
Table 1: Concise information about herbs used in management of santarpaniya diseases
Musta Cyprus rotendus Cyperaceae Tikta,katu, kashaya Katu Sheeta
Musta Cyprus rotendus Cyperaceae Tikta,katu, kashaya Katu Sheeta
Phanita (molasses) is a semisolid condensed sugarcane preparation, traditionally used to prepare arista, asava and other forms of alcoholic fermentation. Its heavy in nature, sweet in taste, nutritive and non - aphrodisiac and aggravates tridosha. Sattu, ghee, whey, sour fruits like Garcinia combojia, and kanji work as tarpana medicines in urinary ailments and udavarta (abnormal conditions characterized by retention of faeces, urine and flatus, associated with pain and leading to or caused by anti-peristaltic movements in the body).
'''''Phanita''''' (molasses) is a semisolid condensed sugarcane preparation, traditionally used to prepare ''arista, asava'' and other forms of alcoholic fermentation. Its heavy in nature, sweet in taste, nutritive and non - aphrodisiac and aggravates tridosha. Sattu, ghee, whey, sour fruits like Garcinia combojia, and kanji work as tarpana medicines in urinary ailments and ''udavarta'' (abnormal conditions characterized by retention of faeces, urine and flatus, associated with pain and leading to or caused by anti-peristaltic movements in the body).
'''
''Mantha''''' is a formulation made by adding fourteen times of water and blending it thoroughly. Mantha of kharjur (dates), manuka (resins), gracinia, tamarind, pomegranate, falsa (Grewia asiatica) and amalki is useful in alcoholics and alcohol induced disorders. Mantha prepared out of sweet and sour substances if mixed together and added with or without ghee proves to be santarpana and improves strength, lustre and power of body.
'''''Kharjur''''' (dates, Phoenix dactylifera) has madhura rasa, sheeta veerya and madhur vipaka. It is highly nutritious, and has therapeutic effect in the prevention of diseases through modulation of anti-inflammatory and antioxidant activities, besides other effects. It contains insignificant amounts of fat and has no cholesterol. It is rich in potassium and iron, besides having adequate levels of B-Complex group of vitamins. They contain health benefiting flavonoid polyphenolic antioxidants. , Zea-xanthin is an important dietary carotenoid that selectively gets absorbed in the retinal macula lutea, where it is thought to provide antioxidant and protective light-filtering functions. It thus offers protection against age-related macular degeneration, especially in elderly populations.
Kharjur (dates, Phoenix dactylifera) has madhura rasa, sheeta veerya and madhur vipaka. It is highly nutritious, and has therapeutic effect in the prevention of diseases through modulation of anti-inflammatory and antioxidant activities, besides other effects. It contains insignificant amounts of fat and has no cholesterol. It is rich in potassium and iron, besides having adequate levels of B-Complex group of vitamins. They contain health benefiting flavonoid polyphenolic antioxidants. , Zea-xanthin is an important dietary carotenoid that selectively gets absorbed in the retinal macula lutea, where it is thought to provide antioxidant and protective light-filtering functions. It thus offers protection against age-related macular degeneration, especially in elderly populations.
Mrudvika are raisins made of dried grapes. They have madhura rasa, madhura vipaka and sheeta veerya and have potent nutritional properties. The most abundant are polyphenol, phenolic acid, tannin are the flavonols, quercetin, kaempferol, phenolic acids, caftaric and coutaric acid. On a wet weight basis, some polyphenol, phenolic acid, and tannin, such as protocatechuic and oxidized cinnamic acids, are present at a higher level in raisins compared to grapes. In human intervention studies, raisins can lower the postprandial insulin response, modulate sugar absorption (glycemic index), affect certain oxidative biomarkers, and promote satiety via leptin and ghrelin.
Mrudvika are raisins made of dried grapes. They have madhura rasa, madhura vipaka and sheeta veerya and have potent nutritional properties. The most abundant are polyphenol, phenolic acid, tannin are the flavonols, quercetin, kaempferol, phenolic acids, caftaric and coutaric acid. On a wet weight basis, some polyphenol, phenolic acid, and tannin, such as protocatechuic and oxidized cinnamic acids, are present at a higher level in raisins compared to grapes. In human intervention studies, raisins can lower the postprandial insulin response, modulate sugar absorption (glycemic index), affect certain oxidative biomarkers, and promote satiety via leptin and ghrelin.
Dadima (Punica Granatum): It is madhura, kashaya and amla rasa with ushna veerya and madhur vipaka. Pomegranates have the potential to thin the blood, increase blood flow to the heart, reduce blood pressure, reduce plaque in the arteries, and reduce bad cholesterol while increasing good cholesterol. Pomegranate seed oil and fermented juice polyphenols tend to inhibit breastcancer cell proliferation, invasion, and promotes apoptosis of breast cancer cells.
Dadima (Punica Granatum): It is madhura, kashaya and amla rasa with ushna veerya and madhur vipaka. Pomegranates have the potential to thin the blood, increase blood flow to the heart, reduce blood pressure, reduce plaque in the arteries, and reduce bad cholesterol while increasing good cholesterol. Pomegranate seed oil and fermented juice polyphenols tend to inhibit breastcancer cell proliferation, invasion, and promotes apoptosis of breast cancer cells.
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 ===
==== List of research works done as post graduate and post doctoral level on hyperlipidemia ===