Ayurvedic Formulations and the Aim of Ayurveda

The two basic aims of Ayurveda are prevention and curing of diseases. Both the preventive and curative aspects can be achieved mainly through the apt use of various drugs. In order to yield better result various drugs are used in combination with others. To be more specific to the condition of the person undergoing treatment various aacaaryas has mentioned about various modes of preparation or forms of medication. Eg. Kashaaya (decoction), arishta (fermented preparation), aasava (fermented preparation), taila (oil), ghrta (ghee), lehya (linctus) etc are the various forms of medication. Among these lehya has its own reason to be considered as one of the important form of medication in Ayurveda.rnDefinitionrnAvaleha or lehya is a semisolid form of drugs, prepared with addition of jaggery, sugar or sugar candy and boiled with prescribed juices or decoction.rnIt may also be defined as a preparation which could be licked. Synonyms.rnThis preparation is also known under various names like leham, leha, rasakriya, kakavi.rnThe term ‘kakavi’ has been used by aacaarya Dalhana while the term ‘rasakriya’ has been mentioned by aacaarya Saarnggadhara.rnMethod of preparationrnThe drugs needed for a specific formulation are collected. These drugs could be broadly divided into two.rnThe major drugs which are of prime importance (powders or pulps of certain drugs). rnThe sweetening agents – these include sugar, sugar candy and jaggery.rnGhee is also used which keeps the lehya soft and also helps in preserving it.rnThe quantity of sweetening agents used also needs a special mention. If sugar candy is used as a sweetening agent, its quantity should be four times the quantity of drugs. In case of jaggery, it should be double the quantity.rnThe major drugs are dried, finely powdered and sieved through a clean cloth individually as well as collectively. The ingredients mentioned in the recipe are taken and made into kashaaya (decoction). Sugar, sugar candy, jaggery etc. are added and it is filtered once rnmore to remove the foreign particles. It is then kept over mandaagni( mild fire) and subjected to continuous stirring until it reaches a semisolid stage and form thread like extensions when pressed and drawn between the thumb and index finger.rnGhee or oil if mentioned is added while the preparation is still hot and is mixed well. Madhu (honey), if mentioned is added when the preparation is cool and is mixed well. When metals are mentioned, the bhasma of those metals are used. If poisonous drugs like bhallataka (Semicarpus anacardium) are mentioned, proper purification should be done before adding them.rnProperties rnAccording to aacaarya Saarnggadhara, properly prepared avaleha has to fulfill the following tests.rnTantumatvam : Should have thread consistency when pressed between the fingers.rnApsumajjati : If put in water, should sink in it.rnKharatvam : Solid/rough to touch.rnPeeditomudra : Should give fingerprints when pressed between fingers.rnGandha varna rasodbhavatvam : Must attain the odor, color and taste of its ingredients. Dosage rnAccording to aacaarya Saarnggadhara one pala (forty eight gram) is the dose for avaleha. But according to aacaarya Yaadavji, the dose is one karsha (twelve gram).rnVarious aacaaryas might have mentioned dosage of avaleha according to the agni bala (digestive power) of the concerned person. In case of pravara agni (increased digestive power), madhyama agni (moderate digestive power), and avara agni (decreased digestive power) the dose would be two pala, one pala and one karsha respectively.rnTime of administrationrnAccording to bhaishajyaratnaavali if the patient is affected with a disease in his oordhvajatrugata bhaaga (part of body above neck), avaleha should be given at saayamkaala (evening time) with proper anupaana (post prandial drink). But if the disease affects his adhobhaaga (remaining part of body), taking avaleha before food is better.rnAnupaana rnAnupaanas differ according to the disease. Commonly used anupaanas according to aacaarya Saarnggadhara are ksheera (milk), ikshu rasa (sugarcane juice), yuusha (soup made of pulses) and kashaaya (various decoctions). Jala (water) and phalarasa (fruit juice) has also been mentioned in dravyaguna vijnjaana. rnStorage and shelf lifernAvaleha should be stored in glass, porcelain or metallic containers which do not react with the drug.rnShelf life depends on the quantity of sugar, sugar candy or jaggery added. Its usual shelf life is up to one year.rnAdvantages rnAvaleha, due to its good palatability is widely accepted among all age groups. It is easily consumable and is rich in taste. The metabolism and absorption of this pharmaceutical form starts from the mouth itself because of presence of more quantity of glucose, fructose etc. The acceptance of avaleha is more in comparison with the other varieties of Ayurvedic medication.rnStandardization parameters. rnThe description of the preparation in terms of its color, odor, taste and consistency is very important. Various other clinical tests like loss on drying at 105°c, total ash value, pH value, total solid content, fat content, total sugar content, tests for heavy/toxic metals etc may also be done. Commonly used formulationsrnThe various commonly used avaleha formulations are Cyavanapraasarasaayana, agastya hareetaki, brahma rasaayana, vilvaadi lehya, koosmaanda avaleha, vyaakhri hareetaki etc.