Triphala - An Important Rasayana

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Triphala - An Important Rasayana

  1. 1. DR PAWAN MADAANHERBALIST, AYURVEDA & PANCHAKARMASPECIALISTdrmadaan@gmail.comwww.amritayurveda.com
  2. 2.  A COMBINATION OF POWDERS OFDRIED FRUITS OF THREEIMPORTANT HERBS FROM AYURVEDA HARAD OR HARITAKI COMMONLY CALLEDMYROBALAN WITH LATIN NAMETERMINALIA BELLERICA BAHEDA OR VIBHITAKI COMMONLY CALLED BELLERICMYROBALAN WITH LATIN NAME TERMINALLIABELLERICA AMLA OR AMALKI COMMONLY CALLED INDIANGOOSEBERRY WITH LATIN NAME EMBLICAOFFICINALIS
  3. 3. QUALITIES RASA-MADHUR, AMAL,KATU, TIKTA, KASHYA(PANCHRASA-LAWANRASA RAHIT) GUNA-LAGHU, RUKSHA VIRYA-USHNA VIPAAKA-MADHUR KARMA-CHAKSHUSHYA,HRIDYA, MEDHYA,SARDOSHAPRASHAMNAM, RASAYANA,ANULOMAN EDEMA PILES LOSS OF APPETITE FLATULENCE ANEMIA CONSTIPATION CHRONIC FEVERS HEADACHE & MIGRAINES BRONCHIAL ASTHMA URINAR DISORERSUSES
  4. 4.  good antispasmodic activity as astringent—spongy gums, ulcers, dysentery and chronicdiarhoea hypolipideamic—decreases high density lipoproteins, increaseshigh density lipoproetins and decreases triglycerrides also immunomodulation—alcohlic extracts are very good antioxidants as cardiotonic—a phenolic compound in it is responsible forcardiotonic activity. They increase the force of contraction andcardiac output without altering the heart rate. Chebulinic acid –a phenolic glycoside had a pronounced cardiotonic property good cytoprotective and anti microbial activity good anti ureamic action due to tannins
  5. 5. QUALITIES RASA-KASHAYA GUNA-LAGHU, RUKSHA VIRYA-USHN VIPAAKA-MADHUR KARMA-CHAKSHUSHYA,KESHYA, BHEDAK,KRIMINASHAK,KAASHAR, KAPHAPITTANASHAK ALL TYPES OF COUGH VOMITTING CONSTIPATION WORM INFESTATION DISEASES OF THE EYES DISEASES RELATINGTO DISTURBED VOICEUSES
  6. 6.  very good antitussive and anti asthamatic activity good hepatoprotective activity little anti mutagenic activity tannins in fruit have anti ureamic effect four compounds extracted from fruit showed antimicrobial effect, and exhibited anti HIV activity, antimalarial activity against plasmodium falciparum,antifungal activity against candida albicans
  7. 7. QUALITIES RASA-MADHUR, AMAL,KATU, TIKTA, KASHAYA(PANCHRASA-LAWANRAHIT) GUNA-LAGHU, RUKSHA VIRYA-SHEET VIPAAK-MADHURA KARMA-CHKSHUSHYA,RASAYANA, VRISHYA,TRIDOSH SHAAMAK BLEEDING DISORDERS ACID PEPTICDISORDERS URINARY DISORDERS DISORDERS IN WHICHBURNING IS A MAJORSYMPTOMUSES
  8. 8.  AS ANABOLIC AGENT--raises the total protein levels, increases the bodyweight, enhanced cellular regeneration, enhanced production and secretion ofinterferon and corticosteroids. Antioxidant effect--Experiments conducted at Niwa Institute of Immunology inJapan (Treadway, 1988) As an antidiarrhoeal-due to the astringent action of tannins in the fruit on themucosal proteins, resulting in the formation of a protective Antimicrobial, antiviral, antibacterial and antifungal activity. Inhibitory effects on human immunodeficiency virus-1 reverse transcriptase, itexhibited significant activity Immunomodulator-Enhances natural killer cell activity As a nutritive tonic--- It was observed that one fruit of amla contained vitamin Cequivalent to nine oranges. In heart problems-multiple effects(check-Tariq et al. 1977). In hyperacidity—very good effects In hypercholesterolaemia In leucorrhoea-A one g dose of equal quantities of amla and guggal with honey,three times a day was effective in leucorrhoea (Seshagiri Rao et al. 1985).
  9. 9. THERE ARE MANY REFERENCE OF THE RATIO OFTHE THREE FRUITS TO BE USED IN TRIPHALABUTGENERALLY EQUAL PARTS OF THE THREE FRUITSIS MOST ACCEPTABLE
  10. 10. GOOD ANTI INFLAMMATORY EFFECT10 GM TRIPHALA + 200 ML WATER---BOIL---REDUCETO ONE FOURTHSIEVEADD 1 TSF HONEYTAKE MORNING AND EVENING BEFORE MEALS
  11. 11. TRIPHAL –3 GMS+CURCUMIN (HALDI)—3 GMS+CRYSTAL SUGAR (MISHRI)—6 GMTAKE THIS MIXTURE WITH WARM WATERMORNING AND EVENING
  12. 12.  MAKE A MIXTURE---TRIPHAL 30 GMS + 10 GMS EACH OF CHIRYATA,NIMBA, HALDI, GILOY 10 GMS OF MIXTURE + 800 MLWATER==BOIL==REDUCE TO 200 ML---TAKETWICE A DAY WITH CAP GUGGULU 3 CAP
  13. 13. MAKE A MIXTURE---EQAUL PARTS OF TRIPHALA, ASHWAGANDHA,MULETHI AND SHATAVARITAKE THIS MIXTURE IN DOSE OF 3 GMS TWICE ADAY WITH HONEY BEFORE MEALS FOR 2 MONTHS
  14. 14.  TRIPHALA 10 GM WITH 1 TSF OF GHEE DAILY INTHE MORNING MIX 1O GM TRIPHAL IN 400 ML WATER ANDLEAVE THIS OVERNIGHT. IN THE MORNINGSTARIN THIS AND WAS THE EYES WITH THIS (ITMAY CAUSE SOME IRRITATION TO THE EYES INTHE BEGINNING)
  15. 15.  TRIPHALA --- 5 GMS And HONEY --- 10 GMWITH PLAIN WATER DAILY TWICE A DAY BEFOREMEALS
  16. 16. TRPHALA --- 1 SPOONGHEE --- ½ SPOONHONEY --- 2 SPOONTAKE THIS AS A FIRST THING IN THE MORNING
  17. 17. MAKE A MIXTURETRIPHALA --- 10 GMSAndBLACK SALT --- 1 GMTAKE 1/3 TSF OF THIS AFTER EACH MEAL WITHWARM WATER
  18. 18.  BOIL 20 GM TRIPHAL IN 100 ML WATER ANDREDUCE THIS TO HALF---ADD 10 TO 20 MLCASTOR OIL AND DRINK AT NIGHTIT ACTS AS A VERY GOOD SHODHAN THIS WAY
  19. 19.  MAKE A MIXTURE OF TRIPHALA, NAGARMOTHAAND ATIVISHA IN EQUAL PARTSTAKE 3 GM OF THIS MIXTURE TWICE A DAY WITHHONEY BEFORE MEALS.
  20. 20. MAKE A MIXTURETRIPHALA 15 GM + RAW SUGAR 10 GM + DRYGINGER 5 GMTAKE ½ TSF WITH WATER TWICE A DAY

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