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Avaleha kalpana

Ayurvedic neutraceutical preparation. Its semisolid preparation prepared by adding mainly jaggery Sugar candy & medicaments. immuneboosters, growth promoters.

1 of 31
AVALEHA
KALPANA
Dr.Priyanka B. Patil
1st year PG
Dept of RS & BK
TGAMC
Ballari.
1
TGAMC Ballari
Dr. SHANKARGOWDA, M.D
(Ayu),
PROFESSORAND HOD (PG),
DEPTOF P.G STUDIES IN
RASASHASTRA & BHAISHAJYA
KALPANA,
TARANATHGOVT. AYURVEDIC
MEDICALCOLLEGE,
BALLARI.
Dr. RAVI R. CHAVAN, M.D (Ayu)
ASSOCIATE PROFESSOR,
DEPTOF P.G STUDIES IN
RASASHASTRAAND
BHAISHAJYA KALPANA,
TARANATHGOVT AYURVEDIC
MEDICALCOLLEGE,
BALLARI.
Introduction
 लिह् आस्वादने ।
 Dosage form which is neither too thin nor too
thick
 Lick-able i.e. semisolid consistency
 Avaleha has been derived from the root word “lih
aswadane”. Which means lickables which has
good taste.
 It’s a Upakalpana of Kwatha kalpana.
TGAMC Ballari 2
Introduction
 It’s most popular due to its dosage form, which
helps in easy administration; palatability and
long shelf life.
 The oral trans-mucosal route has significant
potential for drug delivery both systemically and
locally.Avaleha can be called as food or the part
of food that provides medical or health benefits
including prevention and treatment of disease.
3
TGAMC Ballari
 क्वाथादीनाां पुन: पाकात ् घनत्वां सा रसक्रिया|
सो अविेहश्च िेह: स्यात ् तन्मत्रा स्यात ्
पिोन्न्मता ||
शा.सां.म.८/१
Any liquid preparation( kwath, swarasa etc) if
boiled and reduced to a thicker consistency,
then the thicker mass obtained is called
rasakriya, By adding madhura dravya obtained
drug is called Avaleha.
TGAMC Ballari 4
 Avaleha kalpana was first described by Acharya
Charaka & it was widely used as Rasayana by
charaka, Sushruta,Vagbhata. Acharya Kashyap
has given importance to this kalpana & he has
described separate chapter Leha adhyaya in
Sutrasthana. But pharmaceutical principle was
firstly described by Sharangadhara in
Sharangadhar Samhita.
 Other names for Avaleha are Rasakriya, Leha,
Lehya, Avalehya, Ghana.
TGAMC Ballari 5
TGAMC Ballari 6
Differences
Rasakriya : any liquid preparation if boiled and reduced to thicker
consistency, obtained thicker drug mass is called rasakriya. Ex: Darvi
rasakriya or Rasanjana
Acc to dalhana to prepare rasakriya 8 or 16p of water is added and
reduced to 1/8th or 1/16th part and filtered filtrate further boiled and
reduced to thicker consistency like phanita or honey.
Avaleha:Avaleha is a semisolid preparation of herbal drugs prepared in
decoction or extracts of different herbs by adding sweetening agents like
jaggery, sugar or sugar candy . Ex: Chyavana prash avaleha

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Avaleha kalpana

  • 1. AVALEHA KALPANA Dr.Priyanka B. Patil 1st year PG Dept of RS & BK TGAMC Ballari. 1 TGAMC Ballari Dr. SHANKARGOWDA, M.D (Ayu), PROFESSORAND HOD (PG), DEPTOF P.G STUDIES IN RASASHASTRA & BHAISHAJYA KALPANA, TARANATHGOVT. AYURVEDIC MEDICALCOLLEGE, BALLARI. Dr. RAVI R. CHAVAN, M.D (Ayu) ASSOCIATE PROFESSOR, DEPTOF P.G STUDIES IN RASASHASTRAAND BHAISHAJYA KALPANA, TARANATHGOVT AYURVEDIC MEDICALCOLLEGE, BALLARI.
  • 2. Introduction  लिह् आस्वादने ।  Dosage form which is neither too thin nor too thick  Lick-able i.e. semisolid consistency  Avaleha has been derived from the root word “lih aswadane”. Which means lickables which has good taste.  It’s a Upakalpana of Kwatha kalpana. TGAMC Ballari 2
  • 3. Introduction  It’s most popular due to its dosage form, which helps in easy administration; palatability and long shelf life.  The oral trans-mucosal route has significant potential for drug delivery both systemically and locally.Avaleha can be called as food or the part of food that provides medical or health benefits including prevention and treatment of disease. 3 TGAMC Ballari
  • 4.  क्वाथादीनाां पुन: पाकात ् घनत्वां सा रसक्रिया| सो अविेहश्च िेह: स्यात ् तन्मत्रा स्यात ् पिोन्न्मता || शा.सां.म.८/१ Any liquid preparation( kwath, swarasa etc) if boiled and reduced to a thicker consistency, then the thicker mass obtained is called rasakriya, By adding madhura dravya obtained drug is called Avaleha. TGAMC Ballari 4
  • 5.  Avaleha kalpana was first described by Acharya Charaka & it was widely used as Rasayana by charaka, Sushruta,Vagbhata. Acharya Kashyap has given importance to this kalpana & he has described separate chapter Leha adhyaya in Sutrasthana. But pharmaceutical principle was firstly described by Sharangadhara in Sharangadhar Samhita.  Other names for Avaleha are Rasakriya, Leha, Lehya, Avalehya, Ghana. TGAMC Ballari 5
  • 6. TGAMC Ballari 6 Differences Rasakriya : any liquid preparation if boiled and reduced to thicker consistency, obtained thicker drug mass is called rasakriya. Ex: Darvi rasakriya or Rasanjana Acc to dalhana to prepare rasakriya 8 or 16p of water is added and reduced to 1/8th or 1/16th part and filtered filtrate further boiled and reduced to thicker consistency like phanita or honey. Avaleha:Avaleha is a semisolid preparation of herbal drugs prepared in decoction or extracts of different herbs by adding sweetening agents like jaggery, sugar or sugar candy . Ex: Chyavana prash avaleha
  • 7. TGAMC Ballari 7 Sharkara: preparations are concentrated or saturated solutions of sucrose obtained in syrup consistency. It,s introduced by yadavji trikamji. It vary from panaka kalpana. Khanda is same as that of avaleha, one step ahead from 1 to 2 thread consistency of avaleha paka which will yield granular consistency . Ex: haridra khanda Gudapaka: preparation method can be either in form of avaleha or khanda or modaka. Because guda is major ingredient its brought under guda kalpana
  • 8. Ingredients 1. Drava dravya: Aqueous medium: kashaya, swarasa or any liquid preparation 2. Madhura dravya:Substrate: Sugar, Sugar candy, Jaggery 3. Praksepa Aushad dravyas: Powdered drugs (rich in volatile principles which makes it palatable) 4. Sneha dravya:Lipid medium: Ghrita and Tilataila 5. Additives: Honey,Tila taila, Salts, kshara, Bhasmas. TGAMC Ballari 8
  • 9. Ingredients of avaleha TGAMC Ballari 9 Yoga vahi ,Softn ess ,self life , Drava Dravya Asneha pradhana : kwatha , swarasa , gomutra , jala Sneha pradhana : grita , taila Madhura Dravya Sita ,guda , ikshurasa and madhu Prakshapa Dravya Samanya – Kashthaushadi. Vishesha - Rasaushadhi Bioav ailabi lity, thera peutic effica cy , ruchi kara Palatable , increases self life , gives instant energy
  • 10. Anukta mana TGAMC Ballari 10 • Guda • Dravadrav ya • Sharkara • Churna 1 part 4 parts 2 parts 4 parts
  • 11. Equipments  पात्र – non reactive & stong enough to withstand the temperature (Today stainless steel vessels are used to prepareAvaleha. In classics the different types of vessels to prepareAvaleha as listed in next slide )  दर्वि – same as पात्र  Heating gadgets  Clean cloth for filtration TGAMC Ballari 11
  • 12. TGAMC Ballari 12 Avaleha Vessel used Reference Kushmandavaleha Tamra( Copper vessel) Sha. Ma. 8/22 Brahma Rasayana oudumbara Patra (tamra patra) Cha. Chi. 1/2 -50 Amrutaprash avaleha Rajata Patra (Silver vessel) Ga. Ni. 5/296 Agastya hareetaki Tamramaya Ga. Ni. 5/84 Bhallatakavaleha Loha (Iron vessel) Ga. Ni. 5/192 Madana kameshwara Modaka After preparation of leha it’s kept in Jati(Jasminum grandiflorum), Champaka (Michelia champaka), Ketakai (Pandanus odoratissimus) e Sa.Yo. 4
  • 13. •The kashaya or swarasa is prepared •Madhura dravya are dissolved and heated over mild fire,the blend should be filtered to remove physical impurities. •The filtrate is again boiled to thicker thread like consistency. • Ghee or oils is added to the preparation just before attaining paka lakshana •Prakshepa churna should be added after taking out from fire •Honey is added after cooling and final product is packed and preserved in dry inert containers. TGAMC Ballari 13 Method of preparation
  • 14. General method of preparation TGAMC Ballari 14 Prepare swarasa or kwatha To this add prescribed madhura dravya and give agni , after dissolving sugar ,filter it. After attaining asanna paka laxana add kalka if mentioned /prakshepaka dravya and stirrer well . Add sneha dravya stirrer well . After swanga sheeta add madhu if mentioned .
  • 15. Avaleha having different method of preparation TGAMC Ballari 15 Sl. No. Avaleha Method of preparation 1 Manibadra Gudam. And pippali guda •Anagnisidham (in the absence of heat) •by pounding all the drugs together. 2 Chyavanaprasa. Amalaki is made into a paste and is fried in ghee and oil, after removing the seeds. 3 Agastya Rasayana. Hareetaki paste is fried in ghee and oil 4 Kushmanda Avaleha. Small pieces of crushed Kushmanda after taking Swarasa, is fried in ghee until it becomes a golden brown colour 5 Soorana Avaleha. Same as Kushmanda Avaleha.
  • 16. Asanna paka laxana TGAMC Ballari 16 • Stickiness of Sugar solution to ladle. Darvi Pralepatva • Avaleha should come up as thread like if taken out in between thumb and index finger . Tantumatvam (1 Tara, 2 Tara) • When drop of sugar solution is poured into vessel filled with water, it sinks and doesn’t spreads in water. Appasu Majjanam with na Saranam • The drop sinks to bottom but does not spread and easily picked with finger. Appasu Majjanamwith Sthiratva • When drop is poured over plate, it does not spread or break. Patitastu Na Shiryate
  • 17. Siddha Paka laxana TGAMC Ballari 17 Sukha Sparsha • Soft to touch Sukha Marda • Feels soft even after rubbing between fingers. Gandha , Varna, Rasatta poti • Having taste, colour, smell as that of ingredients Pidite Mudra • Forms impression of thumb when pressed
  • 18.  The two to three thread consistencies recommended for Avaleha indicates the presence of 65% to 70% of sugar in the final product. This percent is sufficient to act as a preservative. Gandha (odour), Varna (color), Rasa (taste) etc. of the drug in final product indicates the proper extraction of drugs in the final product. TGAMC Ballari 18
  • 19. Duration required  Ghrita (medicated ghee), Taila (medicated oil) and Guda (jaggery) preparations should not be prepared in one day. Because of this it gains some important properties. In classics there are references available that after final preparation of some of Avalehas (medicated jam) it should be kept in certain place for certain days for maturation. References are listed in table TGAMC Ballari 19
  • 20. TGAMC Ballari 20 Avaleha Days required References Brahmarasayana Inside Bhumi(earth)for 15 days Cha. Chi. 1 Amalakavaleha Inside Bhumi for 6 month Cha. Chi. 1 Kutajavaleha In Dhanyarashi for 15 days As. Sa. Rasangaharitakvaleha In between Madhu (Honey) 1 month Ga. Ni. 5 Gandira rasayana Ghrita Lipta Patra (Vessels applied with ghee) for 1 month Sa.Yo. 4 Shatavari Guda 7 nights Sa.Yo. 4
  • 21. TGAMC Ballari 21 storage  Avaleha should be kept in wide mouth glass or porcelain container or plastic container by keeping a little space in between lid and material.  Which should not react with it.  The vessel should be tightly packed with proper labeling. Dose The dose of Avaleha mainly depends upon Roga Bala and Rogi Bala and also intention for which Avaleha is used.  ……….तन्मात्रा स्यात्पिोन्न्मता ॥ - शा. म. ८/१  …………….तन्मात्रा कर्िसन्ममता ॥ - द्र.र्व.उत्त.२/६० आ. यादवजी  1 Karsha [12 gm]…… Y.T.ACHARYA  1 Pala [48 gm]…….SHARANGADHARA.
  • 22. Anupana  दुग्धलमक्षुरसो यूर्: पांचमूिकर्ायजम ्। वासाक्वाथो यथायोग्यमनुपानां प्रशस्यते ॥ - शा. म. ८/४ According to Acharya Sharangadhara, Avaleha can be administered along with milk, sugarcane juice, yusha, panchamula kashaya, vasa kwath. Avaleha can also be taken with other liquid substances according to disease. TGAMC Ballari 22 Avaleha Anupana Reference Kutajastakavaleha Jala(water), Chagadugda(goat’s milk), Manda(gruel) Sha. Ma. 8/46 Kutajavaleha Ajadugda(goat’s milk), Takra(Buttermilk), Dadhi(curd) Sha. Ma. 8/38
  • 23. Shelf life and Examples  Sa veeryata avadhi - 1 year Ex :  Chyavanaprasha avaleha  Vasavaleha  Kushmanda avaleha  Soorana avaleha TGAMC Ballari 23
  • 24. Charak samhita TGAMC Ballari 24 SL NO. ADHIKARANA YOGA 1. RASAYANA BRAMHA RASAYANA, CHYAVANA PRASHA, LOHADI RASAYANA, MEDHYA RASAYANA,PIPPALI RASAYANA, INDRI RASAYANA, INDROKTA RASAYANA.TRIPHALA RASAYANA. 2. GULMA DANTI HARITAKI 3. RAJAYAKSHMA YAKSHMA NASHAKA LEHYA 4. KSHATAKSHEENA SARPIGUDA 5. ARSHA KUTAJADI RASAKRIYA 6. KASA CHITRAKADI, AGASTYA HARITAKI,TWAGADI, PIPPALYADI, HARITAKI 7. HRUDROGA UDUMBARADI LEHA 8. AVRUTAVATA CHYAVANAPRASHA,ABHAYAMALAKI
  • 25. Astanga hridaya TGAMC Ballari 25 SL NO ADHIKARA ROGA 1. KASA KANTAKARIAVALEHA, MADHUKADI LEHA,VASISTA HARITAKI,VIJAYAVALEHA 2. RAJAYAKSHMA ELADI SARPIGUDA 3. ARSHA KUTAJAVALEHA 4. VIDHRADHI SUKUMARA RASAYANA 5. SHAVATHU DASHAMOOLA HARITAKI
  • 26. Bhaishajya ratnavali TGAMC Ballari 26 SL NO ADHIKARA ROGA 1. HIKKASWASA BHARANGI GUDA, KULATHA GUDA 2. SWARABHEDA NIDIGDHAKAVALEHA, KALYANA AVALEHA 3. CHARDI JATYADI LEHA 4. VATAVYADI KALYANAVALEHA 5. ASHMARI GOKSHURYADIAVALEHA 6. PRAMEHA SHALASARADI LEHA,VANGAVALEHA 7. SHOTHA PUNARNAVADI LEHA
  • 27. Yogaratnakara TGAMC Ballari 27 SL NO ADHIKARA YOGA 1. VISHAMAJWARA KURANTAKADI LEHA 2. ATISARA DADIMAVALEHA, KUAJAVALEHA 3. AJEERNA VIDANGADYAVALEHA 4. PANDU AMALAKYAVALEHA 5. RAKTAPITTA KUSHMANDAVALEHA, KHANDAKADYAVALEHA 6. RAJAYAKSHMA VASAVALEHA,AMRUTAPRASHAVALEHA 7. KASA APARAJITA LEHA, BHARANGYADI, VISHWADI, KANTAKARI,VYAGHRI HARITAKI,AADRAKAVALEHA 8. SWASA GUDAVALEHA, HARIDRAVALEHA, KSHUDRAVALEHA 9. CHARDI KOLADHYAVALEHA, HARITAKYAVALEHA 10. SHOTA PUNARNAVAVALEHA 11. BALAROGA VYAGHRIKUSUMAMADHYAVA LEHA, DURALABADI LEHA
  • 28. Advantages  Palatability  Water & lipid soluble extracts are achieved  Increased shelf life  As they are carbohydrate in nature provides instant energy.  बल्य, रसायन TGAMC Ballari 28
  • 29. Mode of action Avaleha are intend to provide better drug absorption through the oral cavity. The oral trans- mucosal route has significant potential for drug delivery both systemically and locally. The oral cavity is a highly-hydrated environment that facilitates drug dissolution and the small surface area of the oral membrane is also beneficial for sustained drug delivery of medicines like haridra khanda. Oral absorption can also overcome hepatic first-pass metabolism and improve the bioavailability. The presence of salivary amylase and lipase in oral cavity helps in the assimilation of carbohydrates and lipophilic ingredients such as Ghrita,Taila in Avalehas. The next level of absorption takes place in stomach where gastric lipase, amylase and pepsin. The absorption of Avaleha is by facilitated by the presence of villi and microvilli in small intestine which increases the surface area of mucosa. From the lumen of small intestine, these substances pass through lacteal of villi and cross the mucosa and enter the blood directly or through lymphatics TGAMC Ballari 29
  • 30. Conclusion  Avaleha Kalpana can be compared with Neutraceutical but not with functional food or dietary supplement.  The components like medicinal drugs along with jaggery, sugar, honey, ghee, oil, milk etc. fulfills the needs of Neutraceutical i.e. both nutrition and pharmaceutical effects. Avaleha contains proteins, carbohydrates, minerals, vitamins and fats along with pharmacologically active substances. TGAMC Ballari 30