BY : SUSHMA RAWATASSOCIATE PROFESSOR

RISHIKUL CAMPUS, HARIDWAR

INTRODUCTION� The entire system of Ayurveda has been framed

upon Trisutras.� Aushadha is very important among them.� It is held responsible for the alleviation of disease.� It also maintains and promotes health.� It is like an instrumental aid to a physician.

PHARMACEUTICAL SCIENCE (BHAISHAJYA KALPANA)

Combination of two words

BhaishajyaWhich mitigates the severity of disease

KalpanaMeans Yojana or Planning

Importance of Kalpana� Increases the potency of medicine.

�Makes the medicine durable.

�Make the medicine palatable.

� Removes toxic effects.

�Makes the medicine as per need of the patient.

d.BL; d"k.kkr~ ç;ks jksxk.kka ok¿fi d"k.kkZr~A

d"kk;’kCn% çkŁkkU;kr~ loZ;ksxs"kq dYI;rsAA

(dk’;i la- f[ky 329)

Panchvidh Kashaya Kalpana

� Kashaya means distortion of the original form of Dravya and making it suitable for use.

i×pfoŁka d"kk;dYiufefrA

r|Fkk&Lojl%] dYd%] Ük‘r%] ’khr%] iQk.V’psfrA

rs"kka ;Fkkiwo– cykfŁkD;a] vr% d"kk;dYiuk O;kŁ;krqjcykisf{k.khA

u Ro;a [kyq lokZf.k loZ=kksi;ksxhfu HkofUrA

(p-lw- 4-4)

The Five Kalpanas Are as Follows:-

SWARASA

KALKA

KWATHAHIMA

PHANTA

1) Swarasa Kalpana(Expressed Juice)

� ;U=k fu"ihfMrkn~ æO;kn jl% Lojl mP;rsA

(p-lw- 4)

� The juice of the Dravyas’ is called as Swarasa.

� It is the most potent preparation.

� It is made by crushing the dravyas manually or with the help of machine.

FRESH DRAVYA (FRESH HERB)

CRUSHED

SQUEEZED

FILTERED

COLLECTED AND USED

PROCESS OF SWARASA KALPANA PREPRATION

eŁkq ’osrk xqMa {kkjku~ thjda yo.ka rFkkA

?k‘ra rSya p pw.kkZnhu~ dksyek=kka jls f{kisr~AA

(’kk-e- 1-6)

§1 Kola (6 gms) Like Honey, Sugar, Jiraka, etc. to make theSwarasa palatable and effective (to increase thepotency).

Prakshepa Dravya

§ DOSE – 2 Tola (24 gms or 24 ml)

§ SAVIRYATA AVADHI – 24 hrs

IMPORTANCE� Cures the disease.� Used as vehicle.� Used for Bhavana Dravya.� Used in various Sanskaras.� Used in Marna(inceneration)� Used for making secondary preparations.

2) Kalka Kalpana

� ;% fi.Mks jlfi"Vkuka dYd% l ifjdhfrZr%A (p-lw- 4)

� æO;ekæ– f’kykfi"Va ’kq"da ok ltya Hkosr~A

ç{ksikokidYdkLrs rUekua d"kZlafere~AA

(’kk- la- e- [k- 4-9)

� Paste of coarsely powdered drug.

� Laghu and easy to digest as compared to Swarasa.

�Made by crushing the Dravyas properly to make its paste.

� Used both externally and internally.

FRESH DRAVYA(FRESH HERB)

CRUHED BY MACHINE OR MANUALLY BY

RUBBING ON STONE

KALKA OR PASTE

COLLECTED AND USED

PROCESS OF KALKA KALPANA PREPRATION

Prakshep Dravya

dYds eŁkq ?k‘ra rSya ns; f}xq.kek=k;kA

flrkxqMa lea n|kn~æok ns;kÜÓrqxqZ.kk%AA

(’kk- la- e- [k- 4-2)

§ To increase the potency and making it palatablePrakshep Dravyas are added like Honey, Sugar, Guda,etc.

Madhu, Ghrita, Taila - Double the quantity toKalka

Sugar and Guda - Equal the quantity of Kalka

Drava - Four Times

§DOSE – 1 Tola (12 gms )

§SAVIRYATA AVADHI - 24 hrs

� Some of the important Kalka Kalpanas are :

a) Rasona Kalka

b) Nimba Kalka

• Most important Upkalpana of Kalka is ChurnaKalpana.

IMPORTANCE� Cures the disease by internal or external application.

e.g. Nimba KalkaRasona Kalka

� Used in the preparations of secondary Kalpanas.e.g. Preparation of Sneha Kalpana

Preparation of Vati Kalpana

3) Kwatha Kalpana (Decoction)

oÉkS rq DofFkra æO;a Ük‘rekgqfÜÓfdRldk%A

(p-lw- 4-24)

§It is the aqueous extraction of drugs.

§Prepared by boiling the dug with water.

§Quantity of water used in Kwatha Kalpana isbased on nature of Dravyas and quantity ofDravyas.

DRAVYAS (CRUDE DRUG)

YAVAKUT (COARSELY POWDERED HERB)

BOILED IN 4, 8 OR 16 TIMES OF WATER ON MILD HEAT

REDUCED TO ¼ OR 1/8 OF INITIAL QUANTITY

FILTERED

COLLECTED AND USED

PROCESS OF KWATHA KALPANAPREPRATION

Prakshep in KwathaDokFks f{kisfRlekra’kSÜÓrqFkkZ"Vek"ksM’kS%A

okrfiÙkdiQkrads foijhra eŁkq Le‘re~AAA

thjda xqXxqya {kkja yo.ka p f’kyktrqA

fg˜ıq f=kdVqda pw.kZ DokFks ’kk.kksfUera f{kisr~AA

{khja ?k‘ra rSya ew=kka pkU;n~æoa rFkkA

dYda pw.kkZfnda DokFks fuf{kisRd"kZlfEere~AA

(’kk- la- e- [k- 2-4&6)

� PRAKSHEP DRAVYA – Dravyas likeHoney, Sugar, Taila, etc. are used toincrease the potency and palatability ofKwatha.� It is used on the basis of Doshik

predominance.

DOSHA MADHU SUGAR

VATA 1/16 of Kwatha ¼ of Kwatha

PITTA 1/8 of Kwatha 1/8 of Kwatha

KAPHA ¼ of Kwatha 1/16 of Kwatha

§DOSE – 1 Tola (12 gms )

§SAVIRYATA AVADHI - 24 hrs

Some of the important Upkalpanas of KwathaKalpana are :

§ Pramathaya§ Laksha Rasa§ Manda, Peya, Vilepi(Pathya Kalpana)§ Rasakriya§ Sharbat and Syrup§ Ksheerpaka etc.

IMPORTANCE� Cures the disease.� Used as a vehicle (Anupana).� Used as Bhavana Dravya.� Used in Shodhana and Marana.� Forms a base for various Ayurvedic formulations.� Used in the Shotha Chikitsa.

4) Hima Kalpana (Cold Infusion)æO;knkiksfRFkrkÙkks;s çrIrs fuf’k lafLFkrkr~A

d"kk;ks ;ks¿fHkfu;kZfr l ’khr% leqnkâkr%AA

(p-lw- 4 pØik.kh Vhdk)

ØCold Infusion of fragrant herbs is called as Hima or Sheet Kalpana.

ØThe ratio of drug to water is 1:6 parts.

ØFragrant herbs loose their active principles by heating.

ØHima are intended to be used for Pitta disorders.

DRAVYA

CRUSHED IN COLD WATER

KEPT OVERNIGHT

GROUND

FILTERED THROUGH CLEAN CLOTH OR

SIEVECOLLECTED AND

USED

PROCESS OF HIMA KALPANA PREPRATION

§ PRAKSHEP DRAVYA – Same as KwathaKalpana

§ DOSE – 1 Pala (48 ml)

§ SAVIRYATA AVADHI - 24 Hours

Some of the important Hima Kalpana used intherapeutics are:

§ Dhanyaka Hima – Indicated in Trishna and Daha

§ Sarivadi Hima – Indicated in Rakta Vikara, PittaVikara

5) Phanta Kalpana� Phanta is the hot infusion of those herbs which are

intended to be used for Kapha.

� It is prepared by dripping the Dravyas in hot water.

� The ratio of drug to water is 1:4 .

PROCESS OF PHANTA KALPANA PREPARATION

DRAVYA

CRUSHED

DIPPED IN HOT WATER

RUBBED BY HANDS AFTER SOME TIME

FILTERED

COLLECTED AND USED

§ PRAKSHEP DRAVYA - Same as KwathaKalpana

§ DOSE – 4 Tola (48 ml)

§ SAVIRYATA AVADHI - 24 Hours

Some of the important Phanta Kalpanas are:

§ Sudarshan Phanta – in Jwara

§ Panchkola Phanta – in Kapha Jwara, Pratishyaya