avaleha is a secondary preparation in ayurveda

1. AVALEHA
KALPANA
PRESENTED BY
Dr.MEENU SWAMINATH
2ND Year PG Scholar
Department Of R.S.B.K

2. CONTENTS
● AIMS AND OBJECTIVES
● INTRODUCTION
● ETYMOLOGY
● DEFINITION
● SYNONYMN
● HISTORICAL REVIEW
● CLASSIFICATION
● PREPARATION
● INGREDIENTS
● PAKA LAKSHANAS
● PRESERVATION AND STORAGE
● SAVIRYATA AVADHI
● MATRA
● ANUPANA
● AVALEHA SEVANA KALA
● MODERN VIEW
● RESEARCH ARTICLES
● DISCUSSION
● CONCLUSION
● OWN RESEARCH VIEWS
● BIBLIOGRAPHY
2

3. AIMS AND OBJECTIVES
3
 To understand the detail concept of avaleha kalpana.
 To understand the rationality of avaleha in pharmaceutical and
therapeutic aspects.
 To analyse the research articles of avaleha kalpana.

4. INTRODUCTION
4
 In Ayurveda basically there are two types of formulations i.e. Primary
formulations and Secondary formulations.
 Avaleha Kalpana is considered as a Secondary formulation.
 Avaleha is a semisolid lickable dosage form having a considerable
score of efficacy and palatability with comparison to other different
dosage form of same ingredients.
 The similar dosage forms are called by different names in other system
of medicines such as in Unani it is called khamira and in allopathic
some enzymes and other medicines are prepared in semi solid forms.

5. DEFINITION
5
क्वाथादिनाां पुनः पाक घनत्वां सा रस क्रिया ।
सोवलेहश्चलेहस्य तन्मात्रा स्यात्पलोन्न्मता ||(Sa.ma.kh.8/1)
Avaleha is defined as a semisolid preparation manufactured by
heating the decoction of prescribed medicaments till it attains a specific
consistency followed by adding some fragrance materials and sweetening
agent for facilitating good palatability, suitable to intake by licking.

6. ETYMOLOGY & SYNONYMN
6
 According to sabda kalpa druma
The word Avaleha has been derived from the root word
“lihaswadane”, in which ‘lih’ means substance which is licked and
‘aswadane’ means that which has good taste.
 Literal meaning of the term lehya is that the preparation which having
lickable consistency.
लिह्यते अनेन इतत िेहः ॥
According to the consistency various synonyms are given to this
preparation namely Avaleha, Leha, Lehya, Avalehya, Rasakriya,
Ghana etc.

7. DIFFERENCE FORM OF AVALEHA
7
PHANITA
It is pharmaceutically prepared from
sugarcane juice which is more thin and less
thick in consistency
RASAKRIYA
Any liquid preparation if boiled and reduced
to thicker consistency, obtained thicker drug
mass is called rasakriya. Ex: Darvi rasakriya .
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.
SHARKARA
These are concentrated or saturated
solutions of sucrose obtained in syrup
consistency. It introduced by Yadavji
trikamji.
KHANDA
It 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. CLASSIFICATION
8
Depending upon the consistency, it is divided into 4
groups.
These solidity and liquidity show mainly following points:
 Viscosity
 Concentration of sweet substances
 Percentage of solid substances
Rasakriya and Ghana are concentrated forms obtained from aqueous solutions.
Whereas Avaleha, Khanda, Modaka are the concentrated forms of aqueous
solutions and sweet substances .
TYPE LIQUIDITY SOLIDITY
PHANITA ++++ +
RASAKRIYA +++ ++
AVALEHA ++ +++
GHANA + ++++

9. HISTORICAL REVIEW
9
 Avaleha Kalpana is available in Vedic period as "Haviprasha
Kalpana”
 Avaleha kalpana was first described by Acharya Charaka & it was
widely used as Rasayana by Charaka, Sushruta, Vagbhata.
 Acharya Kashyapa has given importance to this kalpana & he has
described separate chapter Leha adhyaya in Sutrasthana.
 But pharmaceutical principle was firstly described by Sharangadhara
in Sharangadhara Samhita.Avaleha Kalpana has been described in
Madhyama Khanda and Uttara Khanda of Sharangadhara Samhita
 Avaleha Kalpana has been described in some other texts also, such as
Bhava prakasha,Yoga Ratnakara, Chikitsa Pradeep, Bhaishajya
Ratnavali etc

10. ADVANTAGE & DISADVANTAGE
10
 Palatability
 Water & lipid soluble extracts are achieved
 Increased shelf life
 As they are carbohydrate in nature provides instant energy
 बल्य, रसायन

11. PREPARATION
11
EQUIPMENTS REQUIRED
SMALL SCALE LARGE SCALE
 A wide mouthed stainless-steel
vessel or a similar vessel made of
other metals, tinned inside.
 Strong spatula for mixing the
ingredients during preparation.
 Fine sieve or fine cloth.
 The heating is carried out by
superheated steam jacketed vessels .
 The mixing is done by electrically
operated mixing machines /
electrical mixer.
 The sieving is done by mechanical
sifters
 The filtration is done by duplex
filters .

12. 12
Steel jacketed vessel
For kwatha
Steel jacketed vessel for lehya preparation
Duplex filter
Mechanic
al sifters

13. TYPES
13
There are two types of preparation based on whether cooking over fire is done
or not.
1. Agni siddha
 Most of the Guda paka are prepared according to the general procedure and need
cooking of the sugar solution till the required consistency.
 Eg. Sathavari guda, Agasthyarasayana, Chyavanaprasa, Kooshmandarasayana etc.
2.Anagnisiddha
 The Gudapaka which are processed without the aid of fire are termed as anagnisiddha.
 The powdered drug is pounded well with Guda.
 Pounding is done in wooden or granite mortar.
 In this method the reprocessing of Kwatha is attained only by pounding. Kwathabheda
undergoing Punahpaaka is the Choorna,anhydrous form of Kalka.
 No Drava is added and so no heating is necessary to remove water content.
Eg.Manibhadraguda

14. 14
1. The kwatha (decoction) or swarasa (juice) of the drugs are mixed
with sugar or guda (jaggery) and continuously heated until paka
siddhi lakshana i.e. upto thick lehya form and then prakshepa
dravyas are added. Eg.Vasavaleha.
2. Sugar or Guda (jaggery) is mixed in water and syrupy mass is
prepared by heating until it forms thread like extensions when
pressed and drawn between thumb and index finger. Then, the major
drugs are added into this syrupy mass and heat is applied upto paka
siddhi lakshana and at last prakshepa dravyas are added .
Eg. Chyavanprashavaleha.

15. INGREDIENTS
15
The component drugs which are used for the preparation of
Avaleha can be classified as:
1. DRAVA DRAVYA
2. MADHURA DRAVYA
3. AUSHADHA DRAVYA
4. PRAKSHEPA DRAVYA

16. DRAVA DRAVYA
16
(i) Asneha Pradhana (Aqueous media) : Commonly Kwatha (decoction)
and Swarasa (juice) are used as liquid media in preparation of Avaleha,
but sometimes cow milk, cow urine is also used. According to Acharya
Sharangadhara milk, cane juice, decoction of grains (Yusha), decoction
of panchamulas, vasa etc. are good vehicles.
(ii) Sneha Pradhana (Fatty media) : The commonly used Sneha dravyas
for the preparation of Avaleha are ghrita and taila, they also provides
softness to Leha and act as preservatives. The use of specific Sneha
Dravya or combination of Sneha Dravya in preparation of Avaleha is
based on the doshas involved in different disease.

17. MADHURA DRAVYA
17
 Various sweetening substance are used in Avaleha Kalpana. These
sweetening substances imparts different properties in Avaleha viz.
 Sugar (mono or disaccharides) chemically binds with water, thus making
it unavailable to organism. Due to this mechanism, the shelf life of the
formulation increases.
 The palatability of the medicament increases due to their sweet property.
 They provides instant energy, because they are carbohydrate in nature.
 According to the treatment of doshas, the madhura dravyas which are
used in preparation of Avaleha are different for different formulations.
Eg.Vata-guda,Pitta –sharkara,Kapha -madhu .

18. AUSHADHA DRAVYA
18
 Powder of medicinal drugs or certain fruit pulp.

19. PRAKSHEPA DRAVYA
19
 "Prakshepa" word has been originated by the addition of "Pra" prefix to the
"Kshepita Prerne" dhatu.
 Prakshepa dravyas have their specific importance in Avaleha Kalpana
because they work as deepana, pachana, ruchikara, rasayana etc.
 They increase therapeutic efficacy of Avaleha.
 They enhance the properties of Avaleha and increases its bioavailability in
our body.
 Prakshepa Dravyas are of two types, such as,
(i) Samanya Prakshepa
(ii) Vishesha Prakshepa
.

20. 20
SAMANYA PRAKSHEPA
Common drugs i.e.
Kashthaushadhi. The drugs
like Sunthi, Maricha, Pippali,
work as deepana, pachana
dravya. They make the
Avaleha easily digestible.
Some drugs like Amalaki,
Haritaki etc. have Rasayana
property.Some drugs like
Twak, Ela. Patra, Nagkesara,
Kasturi etc. have well odour
therefore they act as
Ruchikara.
VISHESHA PRAKSHEPA
These are the uncommon drugs
i.e. metallic preparations
(Rasaushadhi) and honey and
they are not added frequently in
all Avaleha. When metals are
mentioned, the Bhasmas of those
metals are used e.g. Lauha
Bhasma in Vidangavaleha etc.
If honey is mentioned it should
be added after complete cooling
of avaleha, because it gets
decomposed above 70C.

21. GENERAL METHOD OF PREPARATION
21
The Kashaya , Swarasa or any other liquid preparation is prepared and the sweetening
agents like Guda, Sarkara, Khanda are dissolved and heated over mild fire in a clean
stainless steel vessel.
The blend should be filtered through a clean double layered cloth to remove the physical
impurities present in the sweetening agent.
The filtrate is again boiled and reduced over mild fire to a thicker thread-like consistency.
Ghee or oils is added to the preparation just before attaining the Paka lakshana.
The vessel is taken out of fire after attaining Paka lakshana and fine powder of medicinal
drugs (Prakshepa churna) is added little by little and stirred well to a homogenous mixture
and allow the mixture to cool.
Honey is added after cooling and the final product is packed and preserved in dried, air
tight, wide-mouthed inert containers.

22. SOP OF AVALEHA PREPARATION
22
Raw material
(Part used-root,leaves,stem,seeds,bark,whole plant,flower)
Coarsely powdered level of grinding (mesh size) pass through
sieve number 44
Decoction prepared
Solvent used(water),Amount of solvent ,temp.maintained
Filtered solution
Quantity of extract obtained(Reduced to one fourth)
Quantity of sugar,jaggery,added
filter
Dissloved &filtered
Moderate fire
Moderate fire boiling

23. 23
Prekshepa dravyas added
(prekshepa dravyas should pass through sieve number 85 to obtain
fine powder)
Homogenous semisolid mixture
Addition of honey (if required)
Packing in air tight containers
Constantly check for the completion of avaleha process
(Paka lakshana)
Mix well
cooling
stirring

24. PRECAUTION
24
PURVA KARMA
 If Leha is to be prepare from Swarasa, then for this purpose fresh drug
should be used.
 If Leha is to be prepare from Kwatha, then coarse powder (Yavakutta
Churna) of dry drugs should be used to prepare Kwatha .Water should be
potable.
 Drugs which are used as Prakshepa should be finely powdered.
 Sometimes Leha is prepared from Kalka of prescribed Dravya, as in case
of Vyaghri Haritaki Avaleha and Chyavanprashavaleha
 Quality assured ghee and oil should be used.

25. 25
PRADHANA KARMA
 To this Kwath or swarasa, jaggery / sugar / sugar candy is added and mild
to moderate heat is given with continuous stirring & constant temperature.
 Maintain the intensity of fire throughout the procedure.
 Lid should not be used to cover the vessel during the preparation of
Kashaya.
 Pulp should be fried till it attains brownish black colour and the moisture
content is lost.
 Fried pulp is added at the stage of Tantupaka.
 Proper mixing should be done for the equal distribution of Prakshepa
churna to the mixture.
 When Paka Siddhi Lakshna is obtained, heating should be stopped.

26. 26
PASHCHAT KARMA
 After getting Paka Siddhi Lakshana, Prakshepa Dravya are added into
Leha with continuous stirring.
 When Leha gets cooled, then it should be filled in wide mouthed and
properly cleaned container and sealed properly.
 Generally, glass containers or food graded plastic containers are used to
preserve the Avaleha, proper labeling should be done on which date of
preparation, name of preparation, dose etc. must be written.

27. 27
 There are mainly two views available in different Ayurvedic texts for the
addition of Prakshepa Dravya in Avaleha.
 As per official method i.e. The Ayurvedic formulary of India, the fine powder
of Prakshepa Dravya should be added in small quantity and stirred continuously
to form a homogenous mixture, after removing the vessel from fire.
 According to Vaidya Yoga Ratnavali and Andhra Pradesh Pharmacopoeia,
the powdered Prakshepa Dravya has to be added after Paka Siddhi Lakshana
while heating at low temperature for a short period.
 This means that, if a particular formulation contains more quantity of powdered
drugs, then these are to be added little by little while heating at mandagni. If the
quantity of powdered drugs is less, then it can be mixed after removing vessel
from fire. Generally, the powdered Prakshepa dravya are mixed after taking the
vessel away from fire. The reason is that, most of the drugs of Prakshepa
Dravya contains volatile oil, which may evaporated at high temperature.
 The clear reference for the addition of Prakshepa Dravya is available in Gada
Nigraha , part 1, 5th chapter (Lehadhikara).
ADDITION OF PRAKSHEPA DRAVYA

28. ANUKTA MANA
28
When ratio of essential ingredients to be taken is not mentioned in the
given preparation. the following ratio is to be taken.
Sita or
Khandasarkara
4 parts
Guda
2 parts
Drava dravya
4 parts
Churna
1 part.

29. PAKA LAKSHANA
29
1. Asannapaka Lakshana-These are the signs which indicate that the
paka is nearer to its completion .
2. Paka Siddhi Lakshana-Paka Siddha Lakshana indicates the
completion of Paka and then heat must be stopped.
The Paka Lakshanas of Avaleha have been described by many
Acharyas in their text

30. ASANNA PAKA LAKSHANA
30
Avaleha sticks to the
stirrer
Darvi
Pralepatvam
Patite Na
Shiryatvam
Apsumajjan
am
Sthiratvam
Tantumatva
m
The avaleha should
remain stable on
shaking of water
It will not scatter after falling on
the floor.
Avaleha should come up as
thread like if taken out in a rod
When avaleha dropped in water,
it should settle down without
spreading. It should not dissolve
in water also.

31. PAKA LAKSHANA
31
Pidite mudra
Sukha marda
Sukha sparsha
Gandha Varna
Rasobhava
It gives finger prints, when pressed
between fingers
When avaleha is taken between
fingers and rubbed, it should be soft
and pills should be formed
It should be soft to touch
it should possess good odour, colour
and taste

32. DURATION REQUIRED
32
According to Sharangdhara,(sa.ma.kh 9/18-19)
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
AVALEHA DAYS REQUIRED REFERENCE
Brahma rasayana Inside bhumi for 15 days Cha. Chi. 1
Amalaka avaleha Inside bhumi for 6month Cha. Chi. 1
Kutajavaleha In dhanyarashi for 15 days Cha. Chi. 1
Rasangaharitakiavaleha In between madhu 1 month As. Sa.
Gandira rasayana Ghrita lipta patra for 1 month Sa. Yo. 4
satavariguda 7 nights Sa. Yo. 4
Yogaraja rasayana Few days in Dhanyarashi (husk) Cha chi 16

33. ANALYTICAL SPECIFICATIONS OF AVALEHA
33
1. Description
Organoleptic Characters
Colour Odour Taste Touch
2. Identification
Microscopy Thin layer Chromatography
3. Physico-chemical Parameters
Loss on drying at 105°C,Acid- insoluble ash,Water-soluble extractive,Total solids,specific
gravity at 25°C,Reducing sugar, Total- ash,Alcohol-soluble extractive
pH(1% aqueous solution),Fat content,Total sugar.Non reducing sugars.
4. Assay-For tannins Alkaloids, Phenols, Glucosides etc.
5. Other Requirements:
a. Test for Heavy Metals :Lead,Cadmium,Mercury,Arsenic
b. Microbial contamination: Total bacterial count,Total fungal count.
c. Test for specific Pathogen:E. coli,Salmonella spp,Pseudomonas aeruginosa,S.aureus
d. Pesticide Residue: Organochlorine pesticides, Organophosphorus ,Pyrethroids.
e. Test for Aflatoxins:(B1, B2, G1, G2)

34. PRESERVATION AND STORAGE
34
 The main preservation technique regarding Leha Kalpana is the extreme
care during the preparation.
 The packing should be done in sterile conditions in vessels which will
not react with the medicine.
 Glass jars , metal or plastic container are safe containers for medicines
which will not react with medicine.
 The closure should be tight and sealed .
 The prepared medicament should be free from extra moisture content,
which will cause rapid spoilage of medicine. The favorable conditions
like moisture air etc. help the growth of fungus, moulds etc. in the
product. To avoid this difficulty now preservatives are added to the
finished products up to 0.5%, as a method for quality assurance.

35. SAVIRYATA AVADHI & MATRA
35
SAVIRYATA AVADHI
 According to Sharangadara Samhita, shelf life of Avaleha is one year.
 3 years according to G.S.R. 789(E) dated 12th August, 2016.
MATRA
 According to sarangdhara Samhita,The dose of Avaleha varies from
one Karsha (12gm) to 2 Palas (96gm)
Madyama mana-1 pala(48gm)
 According to Yadavji, it is 1 Karsha (12 g)
 According to Todarananda, it is 2 pala (96 g)
 According to Acharya Charaka, when Avaleha is used for Rasayana
purpose, then its dose should be adjusted in such a way that it does not
interfere with the meal.
 According to disease condition, Prakriti, body strength age etc. dose of
Avaleha can be altered

36. ANUPANA
36
 Anupana improves the efficacy of the drug by augmenting its potency and
facilitates its easy absorption.
 Avaleha is administered along with milk, sugar cane juice, Panchamuli
Kashaya, Vasa Kwatha or other liquid substance.
 Milk, Yusa, Kasaya, water and Phala rasa are to be used as vehicle as per
the diseased condition.

37. AVALEHA SEVANA KALA
37
 If the patient is having the disease in Urdhwajatrugathabhaga, Leha should
be taken in evening time with proper Anupana.
 If the disease is affected to Adhobhaga, Leha should be taken before food.
 Sometimes it is advised in the morning in enhancing absorption and
systemic effects.

38. MODERN VIEW
38
 Avaleha can be compared with confection or electuaries.
 Confections are no longer official. They are the means of administering
relatively large quantities of insoluble powders in a palatable guise by
making them into a paste with sugar, syrup or honey.
 Confections are defined as a very old form of administrating medicine but
only a few are in active demand.
 They are in the form of soft paste and compounded with a sweet or
mucilaginous liquid, so as to make them pleasant the taste.
 Similar form of administrating medicaments are jams and electuaries.
 Confections are prepared by both methods:
 (1) By heating with sugar solution.
 (2) By mixing with honey or sugar solution.

39. 39
ESSENTIAL INGREDIENTS OPTIONAL INGREDIENTS
Sugar
Water
1. Sweetening agents such as cane jaggery, palm jaggery, palm
sugar, raw sugar, invert sugar, honey, sorbitol, liquid glucose,
lactose, dextrose, and icing sugar.
2. Edible oils and fats
3. Edible flours and starches
4. Edible oilseeds flours and protein isolates
5. Edible molasses
6. Malt and malt extracts
7. Edible common salt
8. Vitamins and minerals
9. Enzymes
10. Acidulants, food grade, such as citric acid malic acid, tartaric
acid, lactic acid, malic acid, tartaric acid and lactic acid.
11. Jellifying agents, such as gelatin (food grade), agar (food
grade), and sodium carboxy methyl cellulose.
12. Permitted anti-oxidants, permitted preservatives, Permitted

40. MODE OF ACTION
40
Avaleha are intend to provide better
drug absorption through the oral
cavity. The oral transmucosal route
has significant potential for drug
delivery both systemically and locally.
The oral mucosa contains stratified
squamous epithelia, which is similar to the
skin.
The absence of keratinized mucosa and
presence of salivary glands maintains the
moisture, making the oral mucosa more
permeable and absorptive than the skin.
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
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 in Avalehas.

41. 41
Gastric lipase
hydrolyzes fats in to
fatty acids and glycerol.
Gastric amylase digests
the starch and Pepsin
converts proteins into
proteases, peptones and
polypeptides
The enzymes like
trypsin, chymotrypsin,
pancreatic lipase etc.
present in Pancreatic
juices helps in
digestion of proteins
and fats
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.

42. DISCUSSION
42
 Avaleha contains proteins, carbohydrates, minerals, vitamins and fats
along with pharmacologically active substance.
 Many of the Avalehas have unique methods of preparation, for
example Chyavanaprasa, Haridrakhanda, Agastya Rasayana etc.
 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.
 Avaleha are intending to provide better drug absorption through the
oral cavity. The oral trans-mucosal route has significant potential for
drug delivery both systemically and locally.

43. CONCLUSION
43
 It is a secondary preparation which is prepared further processing the
decoctions.
 In contemporary period it is correlated as Nutraceuticals along with
various preparations of pathyakalpana by present-day practitioners and
researchers because of it's high nutritional values along with medicinal
properties.
 However this dosage form has been practiced since samhita period by
day gaining it's popularity with updated pharmaceutical techniques.

44. OWN RESEARCH VIEW
44
 There are several factors which affect the quality of the product
such as lowered sugar level in substrate, exhausted Prakshepa
churna, improper Paka etc.This have to be standardised.
 Avaleha are considered to be neutraceuticals.Eventhough it is
palatable, the dosage is high so as per patient compliance dosage
modification can be done.

45. BIBILIOGRAPHY
45
1. Angadi, D. (2009). A Text Book of Bhaishajya Kalpana Vijnana
Pharmaceutical science. 1st ed. Varanasi: Chaukhamba Surabharati
Prakashan, p.127.
2. Shrivastava, S. (2015). Sharangdhara Samhita. Varanasi:
Chaukhamba Orientalia, pp.207.
3. Agnivesha’s , Charaka Samhita, Revised by Charaka and
Drdhabala with Ayurveda Dipika commentary of Chakrapanidutta,
edited by Y. T. Acharya, Published by Rastriya Sanskrit Sansthan,
New Delhi, reprinted 2002, Chikitsasthana 1-1/72:399.
4. Essentials of medical physiology, sixth edition, K. Sembulingam &
Prema Sembulingam, Jaypee brother’s medical publishers (p)
ltd.2012. p 226.

46. Thank you!