Abstract

A CRITICAL REVIEW ON THE ROLE OF SANDHANA DRAVYA IN THE PREPARATION OF ASAVA-ARISHTA WITH SPECIAL REFERENCE TO TAKRARISHTA

*Dr. Sharyu Shinde and Dr. Pallavi Bhange

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Abstract

Sandhana Kalpana is a unique fermented formulation of Ayurveda. If the liquid substances like sugarcane juice, kashaya are mixed with anna, guda, kinva and kept for some time then this procedure is called sandhana. Asava and Arishtas are the types of Sandhana Kalpana, Sandhana kalpana is also classified as Madyajanan Sandhana and Amlajanan Sandhana. Takrarista mentioned under Amlajanan Sandhana Kalapna which is having takra as its chief ingredient. It is itself an acid fermented product along with Prakshepa Dravyas. The main indications of Takrarishta as per the reference are Grahani Roga, Gulma, Arsha, Shotha, Krumi, Prameha and Udara Roga. This Anagni Siddha Kalpana is having properties like Deepana, Rochona, Varnya, Triptikara and Vatanulomana. However, market samples of Takrarishta shows variation in ingredients. Some formulations are found to be containing Sandhan Dravya and Madhura Dravya while some not. So, in the present study, critical review on the role of Sandhana Dravya(Dhataki Pushpa) and Madhur Dravya(jaggery and honey) in the preparation of Takrarista has been done from various texts and research works.

Keywords: Sandhana Dravya, Sandhan, Takrarishta, Grahani Roga, Arista.