Review of Sneha Kalpana w.s.r. to

Recent Consequences

Dr. K. SHANAKAR RAOAssociate Professor

Dept. of Rasashastra & B.K.National Institute of Ayurveda

Jaipur.

Introduction

Ayurveda

Oldest medical system of the world serving

Sufferings & miseries of mankind Prolongs life span

maintains +health & cure diseases

Ayurvedic Medicaments

______________________________________________________Sl.no. Method/Ingredients Name of Kalpana_________________________________________________________1. Pill Vati kalpana2. Semi solid Avaleha Kalpana3. Fermentation Asava-Arista4. Paste Kalka 5. Exp. Juice Swaras kalpana6. Cold infusion Hima7. Decoction/Boiling Kwath8. Oil Taila kalpana9. Ghrita Ghrita kalpana

Contd..

Ayurveda

Taila Kalpana Ghrita Kalpana\ /

Sneha Kalpana

Aim of Sneha Kalpana

* The rationality behind taking an oil/Ghrita as a base is presumably -To Extract or hold lipid soluble active fractions from the ingredients used.

Need of ReviewAyurvedic physicians

dispense medicines by their own hands *Rapid growth civil. Genuine medicines *De forestation

*Massive growth of population*Depend on industries

OTC demand N.P & H.MEssential oils *Un ethical products Phyto Pharmaceuticals of plants used

embarrassing

Modern medicine Physicians & PatientsTo over come this enigma – Need to know Sneha kalpana

Nomenclature

Sneha : Fat / Fatty Material }Kalpana : Pharma. Process }Sneha

Kal.

“Defined as a process, where various things like-Sneha, Kalka, Kwatha Ksheera and Gandha dravyas are employed for the preparation of Oleagenous medicaments (oil/Ghee)”.

Requirements______________________________________________________Sl.no. Constituents Quantity______________________________________________

1. Sneha dravya (Oil/Grhita) 1 part2. Kalka Dravya (Drugs of Paste) ¼ part3. Dravadravya (Decoc/Juice/Milk etc 4 part

of sneha4. Gandha Dravya (Drugs of perfumers)1/8 or

1/16 with sneha.

Sneha Dravya______________________________________________________Sl.no. Parameters Oil Ghrita_______________________________________ 1. Pure + +

2. Rancidity _ _

3. Period Fresh Old

4. Quantity with 4 times 4times-to kalka

Why Tila Taila is Best

Contd..

- Lignans – acts as anti cholesterol agents.

- Vit. E supplies to the animals.

- Sesamin : protects Liver from the oxidative damage.

Kalka

Pounding drug (s)

with(out) Juice/Liquid

into

Soft bolus/ round lump KalkaFresh Herbs Grind } KalkaDry Drugs add water/any liquid Grind

Machinaries

1. Kharal 2. Stone Mortar

3. Mixer 4. Grinder

Ratio of Kalka___________________________________________________Sl.no. liquids Ratio of Kalka with sneha-----------------------------------------------------------------------------1. General/ water ¼2. Kwatha 1/63. Swarasa 1/84. Ksheer 1/85. Dadhi 1/86. Mamsa rasa & Takra 1/87. Pushpa kalka 1/88. No information ¼ (Kwathdrugs)

SNEHA KASHAYA------------------------------------------------------------------------------S.No. % of drug % water Reduction Kashaya name------------------------------------------------------------------------------------------------1. 1 Pala 24 Parts 1/8 Pana Kashaya2. 1 part 04 Parts 1/5 Gandoosha3. 1 Karsha 1/2 Parts ¼ Paneeya4. 1 Part 04 Parts 1/8 Seka5. 1 Part 03 Parts 1/12 Vrana-Prakshalana6. 1 Part 06 Parts 1/6 Aschyotana7. 1 Part 08 Parts 1/9 Muka-Prakshalana8. 1 Part 08 Parts 1/3 Shodhana9. 1 Part 06 Parts 1/7 Asthapana10 1 Part 03 Parts ½ Vamana 11 1 Part 06 Parts 1/8 Virechana12 1 Part 60 Parts ½ Snana13 1 Part 64 Parts 1/8 Yavagu14 1 Part 04 Parts ¼ Sneha Kshaya

Author % of drugs % of water Reduction Kashaya Name

Sushruta 1 Part1 Part1 Tola

8 Parts16 Parts1 Drona

1/41/41/4

Sneha kashayaSneha kashayaSneha kashaya

Bhoja 1 part 4 parts 1/4 Sneha kashaya

Sharangdhara Mridu 1 partMadhya1part Kathina1 part

4 parts8 parts16 parts

1/41/41/4

Sneha kashayaSneha kashayaSneha kashaya

Chakradutta 1 karsha1 pala1 pala1 Kudava1 prastha1 khari

16 parts

8 parts

4 parts

1/4

1/4

1/4

Sneha kashaya

Sneha kashaya

Sneha kashaya

Ratio of Aqueous Media

_________________________________________________ Sl.no. Media quantity with sneha

_________________________________________________1. General 4 times 2. 5 or

5 equal

3. 5 or 1-4 4 times4. Milk (only) 4 times (water for

samyak paka)5. Milk (1)+ Liquids (3) 4 times6. Dadhi Apply rule of milk7. No specific liquid water

Pharma. Technology involved_________________________________________________Sl.no. Parameters Remarks_________________________________________________1. Drug Coarse

2. Vessels Non reactive

3. Lid Should not applied

4. Temp. Mriduagni

5. Fire wood Specific

Gandha Dravya

For perfuming : Karpoora, Chandana,Kesara Dalchini etc.. Drugs used.

1/6 or 1/8 part of oil

made into fine powder

mixed with oilWhen oil is leuke warm

Gen.Method of Sneha Paka

Oil / Ghee Mild Heat

MurchanaAddition of kalka

Addition of Kwatha / Milk etc..

Ama Paka Moderate HeatTill liquid portion evaporates

Mridu paka Sapta Avartita (7 times)Madhyam paka Dasha Avartita(10 times) Khara paka Chaturdasha Avartita (14) Dagdha paka Ashtavimsha Avartita (28)

Shatavartita Avartita (100) Shatamekottara Avartita (101) Sahasra Avartita (1000 times)

Jaipur Parampara

Oil / Ghee

Murchana

Barjana (fried) of kalka

Addition of Kwatha / Milk etc..Ama Paka Moderate HeatTill liquid portion evaporates

Madhya pakaSneha paka

Duration of sneha Paka

The preparation of medicated oils and Ghritas should not be completed within a day, as longer the duration of preparation more absorption of fat soluble constituents of the drugs (ingredients) takes place. Thus, the potency of the Taila / Ghrita is expected to be enhanced.

Contd…

The duration of Paka period depends on the nature of the liquid substances added to sneha.

For Kwatha, Aranala and Takra - 5 days ; swarasa - 3 days,Dugdha - 2 days & for Mamsarasa - 1 day.

Precautions (Before)

The following precautions to be taken -a) Before processing –

Snehas should be pure, clear and without slurry.

In case of Ghrita preferably old ghee should be taken (Purana ghrita).

Fresh oil to be taken.

Precautions (During)

a) During the process -

Maintain the intensity of fire throughout the

operation in order to get desirable grade of temperature.

Gentle boiling of sneha is to be maintained

continuously.

The mixture is stirred constantly and carefully to

ensure that the kalka does not stick to the bottom of the vessel resulting into carbonization.

Care should be taken to determine the proper

stages of sneha paka.

Precautions (After)

After Sneha paka process:1. In order to obtain optimum quality of oil, the Kalka should be squeezed at hot stage.2. Preserving containers should be free from moisture.perfuming drugs should be added gently with stirring when the oil is leuke warm.

Features of Completed SnehaAt the time of completion following features seen -A) Oil / Ghee -

Oil should yield good amount of foam

(oil), in ghee foam should disappears.

The oil/ghee should emerge color, smell,

taste of the drug.

Oil/ghee should be free from water.

When prepared oil/ghee dropped on fire it

should not produce any crackling sound.

Contd..

A) Kalka -

Kalka contains traces of water, fails to form vartiand sticks to fingers at Mridu paka stage.

In Madhyama paka total absence of water is observed, forms soft, smooth varti without sticking to fingers.

Kalka becomes hard, sandy and disintegrates while preparing varti in Kharapaka.

Stages of Sneha paka

S.No. Name of Pakas-----------------------------------------------------------

1. Ama2. Mridu or Manda3. Madhya or Chikkana4. Khara or Khara chikkana

5. Dagdha6. Vishoshi

Ama PakaAma Paka - This is the first stage of Snehapaka, the word Ama indicates reduced/decreased digestion capacity of Sneha. Ama means the medicated Sneha has not sufficiently assimilated the medicinal properties due to short of heat treatment, water can be seen in both Sneha and as well as in paste; the fluids are at heterogeneous stage.

Mridu Paka

Mridu Paka - The second stage of sneha paka is called Mridu Paka. Where the paste is sticky on touch due to the presence of traces of water, and produces cracking sound when kept on fire. The Sneha collected at this stage is likely to contain less amount of fat- soluble active principles.

Madhya Paka

Madhya Paka - Third stage of sneha paka is called Madhyama Paka. Where the paste still remains soft and not sticky due to the complete disappearance of water- content, Kalka can be made into varti between the fingers and the oil is also free from water content. The oil collected at this stage is likely to be rich in fat soluble contents.

Khara Paka

Khara Paka - The fourth stage of sneha paka is called Khara Paka. Which comes after the stage of Madhyama paka. In this stage, the paste becomes hard, rough due to excess of heating. The oil collected at this stage is meant for external application.

Dagdha Paka

Dagdha Paka - This is the last stage of Sneha paka. Where probably the contents of the Sneha are burnt leaving it of no use for therapeutic purpose. In this paka, the excessive heat treatment leads to loss in the concentration of Tochopherols, Sesamin and Sesamolin (anti-oxidants) and levels of Ca. etc.. The observation of Pharmaceutical study suggests that one should be very careful regarding identification of the particular stage of paka, because the time between the different stages of paka is quite short, especially when the amount of preparation is small.

Clinical uses of stages

Name of Pakas Cha. Su.Sam.-------------------- ----- ----------

Ama Not mentioned Not mentioned Mridu/ Manda Nasya Oral Madhya/Chikkana Oral and enemata Nasya/massage

Khara/ Khara chikkana Massage Enemata otic dropsDgdha Not mentioned Not mentioned.

Vishoshi Not mentioned Not mentioned

Murchana

It is interesting to note that in the ancient texts ( Brihat trayee & Laghu trayee) there were no suggestions about the preliminary treatment of Murchana, which however seems to have introduced some times later (B.R). In view of this in modern practice there is a difference of opinion amongst the Ayurvedic exponents whether murchana is necessity or not for preparing medicated Oil/Ghrita.

Contd..

The previous workers H.C. Tiwari et al, suggesting that murchana is not necessary for preparing medicated oils/Gritas but, Rao K.S. et al. of the opinion that murchana process for oils is beneficial for the human health. This process helps in decreasing the percentage of composition of saturated fatty acids and at the same time it found increased in the percentage composition of unsaturated fatty acids.

Modern method of sneha paka

Some authors mentioned the methods of preparation of Ayurvedic medicated oils in the light of modern technology. Ex. Gandhaka taila. The formula Gandhaka taila prepared by using Tinctures of Z. Officinale, Cinnamum, 90% alcohal and Sulphuric acid.

Modern

On observation it is found that such type of preparations are seems to be highly acidic and corrosive in nature. Hence, it is suggested to follow the classical procedure for the preparation of Sneha by keeping the recent consequences in the mind.

Recent ConsequencesOil/Grita used as base ?Keeping properties in mind Tila Taila & cow’s Ghee considered as best. Kalka should be soft & bolus varti test fails. Should not fry kalka in Sneha preparation as in Rajasthan.Sneha kashaya method should adapted.Kwatha principles should apply while prep. of Sneha Kashaya.Use of aqueous media is for Samyak Paka.Cook on mild temp.Must careful for stage detection.

Need of Standardization

Since the Oil /Ghrita is heated with many drugs during the process of preparation in the Snehakalpana, the analytical values of raw Oil/Ghrita are expected to undergo alterations due to one or more of the following reasons :

* Heat induced changes due to protracted boiling.* Oxidation changes due to open heating or due to presence

of drugs during heating for a long time.* Changes brought about by the incorporation of fat soluble

fractions from the drugs.* Changes brought about by the mixing in of fats or oils other

than ghee.* These changes are expected to be reflected as alterations in

Physico-Chemical constants obtained for Oil/Ghee.

Why foam disappears

Ghrita

Saturated acids

water +heat break down into

Saturated acids + Glycerols (on Hydrolysis)

evaporation of water

Foam does not appear

Why foam appears

Oil

unsaturated fatty acids

heat with water (oxidation)

formation of oxides

releases

foam

on vapour analysis

Vapour,Co2, O2 + Acids

THAN ‘Q’